Buffalo -hühnchen -pizza recipe
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Some of my husband’s closest friends are the ones he met at Buffalo University during his time. Due to the beautiful memories he made there, and the irresistible extraction of the buffalo sauce, it has become a tradition for us to have integrated a certain variation of buffalo chickens into our most important holiday compensation. Only the thought of this iconic taste makes my flavor buds tingle.
What is Buffalo Chicken?
Buffalo chicken is a dish with fried chicken wings Covered in a mild, spicy hot sauce like Franks Redhot. It is often served with celery sticks and one side of Blue cheese Or ranch dressing. Now put this on pizza and you won’t stop eating! Even better: This pizza comes together in less than 30 minutes, which is faster than the delivery.
This pizza is filled with a tasteful, cheeky buffalo chicken and spacious quantities of cheese and is certainly a audience pulber. Prefabricated pizza dough and crushed rotisserie chicken are the secrets of success (and speed) in this recipe. The ranch dress bought in the store offers a creamy, balancing contrast to the heat of buffalo sauce, but if you are picky with the ranch dressing, you can always Make your own.
Since you do not have to choose between ranch and blue cheese, this recipe contains both. Fit the amount of blue cheese, which you add according to your wishes. If you are a blue cheese fan, you can even replace the ranch dressing for blue cheese dressing.
Preparation of the pizza dough
After packing your pizza dough bought in the shop, you can find that it is a bit difficult to expand. If this is the case, cover the dough with a clean towel and let it rest so that the gluten strands can relax for about 10 minutes before removing it. They are even easier if you can bring the dough to the room temperature for 30 minutes before baking. While with a pizza stone is very recommended for this recipe, you can bake without it. The bottom of her pizza may not be so crispy, but it will still be delicious.
Recipe tips
- Let it warm– Make sure that your pizza dough comes to room temperature before stretching and shaping. Leave it at least 30 minutes and for up to 2 hours in the packaging on your counter at room temperature.
- Rest– If your dough opposes itself, let yourself be rested to give the gluten strands the opportunity to relax. Cover the dough with a clean towel and let it rest for about 10 minutes and stretch it on.
Cooking mode
(Keep your screen awake)
2 Cup (8 ounces) Crazy rotisserie -huhn
1/2 cup Buffalo sauce (like Frank’s Redhot)
1 (1 pound ball) freshly prepared Pizza doughAt room temperature
1/3 cup Ranch dressingPlus more to garnish
8 Ounce Low-moisture part-skim mozzarella cheeseSmoking (approx. 2 cups)
1/4 cup thinly cut red onion
1/4 cup Blue cheese crumbles
2 tablespoon sliced Spring onionsPlus more to garnish
Collect the ingredients. Heat the oven to 475 f with a rack in the lower third position (if you have a pizza stone, put stone on the rack).
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Stir in 2 cups (8 ounces) reduced rotisserie -chicken And 1/2 cup of buffalo sauce in a medium -sized bowl until they are coated evenly. Set aside.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Gently stretch and shape 1 pound pizza dough In a 13-inch round: Carefully press the dough into a flat, round pane on a slightly floured surface. When you work in a circular movement from the middle towards the edges, carefully push the dough outwards. Grab the edge of the dough and let the dough hang directly down. Turn the dough in your hands and let gravity extend the dough.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Place the dough onto a large borderless baking sheet (or a flour pizza shell when you use a pizza stone) and put your fingertips into a 13-inch round as required.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Spread evenly 1/3 cup of ranch dressing About the dough and a 1/2-inch edge on the edges.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Sprinkle the dough evenly with 8 ounces with low moisture part-ski-mozzarella cheese, crushed (approx. 2 cups)And then with a reserved buffalo chicken mix. Top with 1/4 cup of thin cut red onionPresent 1/4 cup of blue cheese crumblesAnd 2 tablespoons cut spring onions.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Place the baking sheet in the oven (or push the pizza directly onto the hot pizza stone). Bake until the crust is deep golden and the cheese has melted for 12 to 15 minutes. Push the pizza on a large cutting board.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
Garnish with Additional spring onions And A drizzle of ranch dressing, if desired. Slice 8 same slices and serve.
The spruce eats / photographer: Jenn Causey, food stylist: Julian Hensarling Requisite Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to store
Cool remains in an airtight container for up to 4 days. As desired, heat up as desired.
Do you feel adventurous? Try this:
- Skip the ranch-You can replace the ranch dressing with blue cheese cheese dressing for blue cheese lovers.
- Add vegetables– Give vegetarian toppings of your choice, such as B. peppers (hot or sweet).
- Mix the cheese-Sie could replace part of the Mozzarella with Cheddar or Provolone for a 2-cheese or 3-cheese version.
- Bring in the celery– A garnish of some celery is a funny allusion to the buffalo wing.
| Nutritional information (by portion) | |
|---|---|
| 699 | Calories |
| 35g | Fat |
| 58g | Carbohydrates |
| 38g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 699 |
| % Daily value* | |
| 35g | 45% |
| Saturated fat 12g | 58% |
| 117 mg | 39% |
| 2034 mg | 88% |
| 58g | 21% |
| Food fiber 2G | 8% |
| Total sugar 5G | |
| 38g | |
| Vitamin C 23mg | 113% |
| Calcium 474 mg | 36% |
| Iron 4mg | 22% |
| Potassium 452 mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
