It’s another pizza day here at t.o.k. Seems like I’m on a bi-weekly pizza schedule recently. Last time it was a Pizza with a Salad on Top and today we’re gonna keep the pizza love thing going with this Buffalo Chicken and Blue Cheese baby.
The key to which is that beautiful hunk of Maytag Blue you see above.
So, the Maytag Blue, fresh mozzarella, grilled chicken, a whole lot of Frank’s Red Hot Buffalo Sauce, and a ball of store bought dough. Sorry, had to do it. Spur of the moment pizza party and no time to make my own. Which is cool, right?
Maximum taste, minimum toil I always say.
Besides it’s always nice to see how my dough stacks up. Btw – mine’s better. But this was good. Tight though, very tight and springy. Tough to really get a good stretch on it despite letting it rest repeatedly.
Now on with the toppings and into the oven.
Nice right? Buffalo chicken chunks, melty mozzarella and some real deal, hot ‘n creamy blue cheese mixing and melding on top of that golden brown and crispy crust.
Can I get an amen? And a frosty, cold one?
Buffalo Chicken & Blue Cheese Pizza
- 8 oz ball pizza dough (recipe follows)
- 4 oz fresh mozzarella - grated
- 4 oz Maytag blue cheese - crumbled
- 4 oz grilled chicken - cut up
- ¼ cup Frank's Red Hot Buffalo Sauce
- Preheat oven and pizza stone to 450
- In a bowl toss chicken with buffalo sauce, set aside.
- Put a little flour on a pizza peel and then stretch the dough out into a thin circle and place on top. Give the peel a little jiggle and shake to make sure it's not sticking.
- Now top the dough with mozzarella, buffalo chicken, blue cheese and season with snp. Place in oven on stone and cook about 10 minutes till cheese is hot and bubbling and the bottom is browned and crispy. Now crack a cold beer and enjoy!
- 1 envelope active dry yeast
- 1 cup warm water
- 3 cups bread flour
- 1 teaspoon kosher salt
- 1 tsp sugar
- 1 tbsp xvoo
- Open the yeast packet and sprinkle it over the cup of warm water. Wait 5 minutes and check that yeast has bloomed - is bubbly and foamy and alive.
- Meanwhile place the flour, salt and sugar in the base of a stand mixer fitted with a dough hook. Stir on low to combine. Add the yeast mixture and the xvoo and mix at medium speed till the dough comes together in a ball. Continue to knead for another 3 minutes.
- Place dough ball in a lightly greased bowl and cover with plastic wrap. Place in a warm location till doubled in size.
- *Note - While you can use all-purpose flour in this recipe I like the tenderness and crispiness the bread flour gives the crust. I prefer King Arthur brand.
*Btw – Some links within this post are affiliate links for products that I truly like and use. This means that if you click and buy I might make a couple of pennies which I can then use to get more food to cook for you. Win win…