Buffalo Chicken Pizzas
with Mozzarella, Ranch Drizzle & Scallions
- Milk
- Wheat
- Eggs
Tangy, spicy chicken tops home-rolled pizza dough spread with our Buffalo sauce, creating a delicious base. A blanket of mild melted mozzarella cheese complements the heat of the chicken. The pizzas are finished with a drizzle of cool, zesty ranch dressing and a sprinkle of chopped scallions for a pop of color and freshness.
Ingredients
10 ounce
Chopped Chicken Breast
2 unit
Frank's Hot Sauce
2 unit
Buffalo Sauce
1 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
-
Sprinkle flour over a clean work surface (reserve a little for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
-
While dough rests, thinly slice scallions, separating whites from greens.
-
Heat a drizzle of oil in a large pan over medium-high heat.
-
Open package of chicken* and drain off any excess liquid.
-
Add scallion whites, chicken, salt, and pepper. Cook, stirring, until scallions are softened and chicken is browned and cooked through, 4-6 minutes.
-
Reduce heat to low; add hot sauce and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring, until butter has melted and chicken is evenly coated, 1-2 minutes.
-
Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.
-
Cover dough with a clean kitchen towel; let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
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Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
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Spread each dough oval with one packet of Buffalo sauce, leaving a 1-inch border. Sprinkle with mozzarella, then top with chicken mixture. Drizzle or brush edges of dough with olive oil.
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Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
Drizzle pizzas with ranch and top with scallion greens.
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Slice as desired. Divide between plates and serve.
