Skip to main content

Buffalo Chicken Skillet Pizza

Buffalo chicken has grown on me. Spicy foods were not something I enjoyed as a child; black pepper used to burn my tongue. I started easing into spice with curries. Something about the slower, building heat of a curry dish appealed more to me than the immediate spicy pepper punch of Tex-mex, for instance. Now, I love a shake of cayenne pepper in almost anything I make. I am not yet at Ghost Pepper level, but maybe in a few decades..

Buffalo chicken is one of my husband's favorite foods. Pizza is one of mine. Sundays are usually the meal we splurge on, so it made sense to me to combine our two favorite foods into one Sunday guilt-free fest. I love the cheesiness and spicy sauce combined with perfectly golden brown crust and tender chicken. Pair it with a green salad and a beer, and you have a Sunday meal fit for a king. Enjoy!

1/4 cup Buffalo sauce
1/2 pound skinless, boneless chicken breasts, sliced into 1 inch pieces
1.5 ounces fontina cheese, chopped into 1/4 inch cubes
1 bunch of scallions, sliced
1 large garlic clove, minced
1 pound pizza dough
2 tablespoons butter
2 teaspoons flour
salt and pepper to taste

Preheat the oven to 450 degrees F. Coat a medium cat iron skillet with oil. Press in the pizza dough and drizzle it with oil. Season with salt and pepper. Bake in the oven for 12-14 minutes, until golden brown.

Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium heat. Add the chicken and season with salt and pepper and sprinkle in 2 teaspoons of flour. Cook until brown, around 5 minutes. Add in the Buffalo sauce, garlic, 3 tablespoons of water and 2 tablespoons of butter. Cook, stirring, until the butter melts. Remove from the heat, holding back 2 tablespoons of sauce for serving.

Top the golden brown pizza crust with the saucy chicken, fontina and half of the scallions. Bake in the oven until the cheese is melted. Remove from the oven and let sit for 5 minutes before slicing. Serve with reserved sauce and scallions. Dig in!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of