Just days after the thirty-fifth anniversary of the “Blizzard of ’78” that pounded southern New England, New York, and New Jersey with two feet of snow, we’re expecting a blizzard today that threatens to do the same by the time it ends tomorrow. Because Lane left yesterday for a ski trip in Canada, I’m handling this two feet of snow by myself. My storm preparations are simple. I make sure there’s gas in the car in case local gas stations don’t have power post-storm. I make sure I know where flashlights and candles are so I don’t break my neck trying to get around the house in the dark. I curse the electric stove and the fact that if the power goes out, it means I’m heating up some soup over a can of Sterno (both of which I make sure to have on hand). Lane made sure I’m comfortable lighting a fire in the fireplace if I’m without heat (let me take a moment to thank the Girl Scouts for my survival skills), and that I know how to use the snow blower. Making my own bread at home means I don’t have to go to the grocery store and fight the masses. Except for beer.
Four wheel drive or not I’m a firm believer that people should stay put if possible when this kind of snow is falling. Making pizza at home means I don’t have to stress over the fact that most places aren’t going to stay open, never mind deliver. As long as the power holds out, I can have a pizza party for one and watch all of the chick flicks I want. If you didn’t get your chicken wing fix during the Super Bowl last weekend, here’s a great way to make up for that. Start out with a basic pizza crust, marinate some chicken in your favorite Buffalo wing sauce, drizzle on some ranch (or bleu cheese) dressing, and sprinkle on some Monterrey Jack cheese. It’s like having wings and pizza all in the same bite. If you want to add some heat, feel free to drizzle a little wing sauce onto the crust with the dressing but do it sparingly or run the risk of having a soggy crust. This is also great with crumbled bleu cheese sprinkled on top but again, sparingly is the way to go so it doesn’t overpower the whole pizza. Blizzard or not, staying in with this pizza isn’t the worst way to spend a Friday night.
Buffalo Chicken Pizza
- 1/2 basic pizza crust dough recipe (or your favorite pizza dough)
- 8 oz. boneless skinless chicken breast
- 1/2 C. your favorite Buffalo wing sauce (plus additional if desired, to drizzle onto crust)
- 1/2 C. your favorite ranch or bleu cheese dressing
- 8 oz. freshly shredded Monterrey Jack cheese
- olive oil
- salt and pepper
Line a glass baking dish with aluminum foil.
Place the chicken into the baking dish and pour in the Buffalo wing sauce. Turn the chicken to completely coat in the sauce.
Allow the chicken to sit in the wing sauce for 20-30 minutes.
Heat the oven to 375 degrees.
Bake the chicken for 20-25 minutes until cooked through, then set aside to cool slightly.
Chop the chicken into a large dice and set aside until you’re ready to top the pizza.
Turn the oven up to 500 degrees.
If using a baking stone, sprinkle cornmeal lightly onto the surface.
If using a baking sheet or pizza pan, lightly drizzle olive oil onto it.
Roll or stretch out the pizza crust into either a 12 inch circle or into a rectangle roughly 12×8 inches.
Place the crust onto the prepared pizza stone or pan and drizzle lightly with olive oil, then sprinkle with salt and pepper.
Spread the ranch or bleu cheese dressing over the pizza crust. If desired, also spread 1/4 C. of Buffalo wing sauce onto the crust (in which case, reduce the dressing slightly to avoid soggy crust).
Evenly sprinkle 1/2 of the cheese over the dressing, then evenly sprinkle 1/2 of the chicken over the cheese.
Sprinkle the remaining cheese, then the remaining chicken over the pizza.
Bake for 15-17 minutes, until the crust is golden and the toppings bubble (watch carefully so the pizza doesn’t burn).
Cut into 8 slices and serve immediately.
Makes 8 servings.
Source: Diana Dishes original