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!