Wingless Buffalo Chicken Pizza

Rachael Ray has some fantastic pizza recipes on foodnetwork.com, and this recipe is no exception. It is always a hit whenever we serve it. One word of caution, it is pretty spicy (think hot wings!) so if you are feeding children you might want to have a different option for them. I usually choose to make my kids their own pepperoni or cheese pizza. Serve this pizza with fresh carrots and celery and a side of ranch dressing.

Wingless Buffalo Chicken Pizza

printable recipe 

3/4 lb chicken breast cutlets

Extra-virgin olive oil, for drizzling

2 tsp grill seasoning (recommended: McCormick Montreal Steak Seasoning)

1 store bought pizza dough (or home-made, recipe below)

cornmeal or flour, to handle dough

2 Tbsp butter

1 Tbsp Worcestershire sauce, eyeball it

2 to 3 Tbsp hot sauce (I used Tabasco)

1/2 cup tomato sauce

1 1/2 cup shredded Monterey Jack cheese

3 scallions, thinly sliced

Pizza dough

3/4 cup warm water

1 Tbsp olive oil

1 tsp salt

2 1/4 cups all-purpose flour

1 tsp sugar

1 tsp yeast

Place ingredients in bread maker and run on dough-only setting.

Preheat oven to 425F. Preheat grill pan to high (we use our cast-iron skillet over high heat on stove).

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill (or skillet) is hot, add chicken and cook about 3 minutes on each side (time will vary according to thickness of cutlets, make sure chicken is cooked through).

Stretch dough to form pizza using cornmeal or flour to help you handle it. Spray pizza pan with cooking spray and place dough on it.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp. 


This recipe is featured in Meal Plan: December 6-12.