Buffalo Chicken Pizza

1 recipe No-Rise Pizza Dough
1/4 cup TABASCO Original
2 tablespoons butter
1 tablespoon apple cider vinegar
2 grilled chicken breasts or leftover shredded chicken
4 ounces cream cheese, softened
2 ounces blue cheese
3-4 tablespoons half & half or milk
6 ounces shredded cheddar cheese
To top the pizza:
TABASCO Original
blue cheese crumbles
2 stalks celery, thinly sliced

Preheat oven to 475° F. In a small saucepan combine TABASCO, butter and cider vinegar. Melt over medium-high heat. Add in shredded chicken and stir to combine. Remove from heat and set aside.

In a small bowl mix together cream cheese and blue cheese. Stir in half & half until the mixture reaches an easy spreading consistency.

To assemble pizza, break pizza dough in two and roll into two circles. For heart-shaped pizzas, roll out 1/4″ thick and use a large heart cookie cutter to cut out hearts. Repeat until all dough is used. Top each pizza with blue cheese spread. Add a layer of shredded chicken to the top, covering the blue cheese spread. Lightly sprinkle the shredded cheddar over pizzas, distributing evenly. (This will be a very fine layer.) Bake at 475° F for 20-25 minutes until crust is golden brown and cheese is completely melted.

When pizza is finished, top with celery, blue cheese crumbles and additional TABASCO Original.


Makes (2) 14-16″ pizzas.

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