Buffalo Chicken Pizza
October 30th 2014
Buffalo Chicken Pizza
Ingredients:
1 TBSP Head Country Meat Seasoning
1 TBSP, plus 1 tsp of A1 Sweet Mesquite Seasoning
1 Stick of butter
1/2 bottle of tabasco
1 cup tomato sauce
1.0 pound of Chicken Tenderloins
3 Celery Stalks chopped into small pieces
1/4 red onion, chopped really small
8 oz. Mozzarella shredded
4 oz Monteray Jack cheese, shredded
1/2 cup Gorgonzola crumbles
1/2 cup Creamy Ranch Dressing (I used Marie's brand from the refrigerated section)
1 TBSP canola oil
Cooking Spray
2 Refrigerated Pizza Crusts
Directions:
1. Season chicken and cook in 1 TBSP canola oil until brown. Remove from pan.
2. In same pan, add butter, tabasco, and tomato sauce. Cook on low for about 10 minutes
3. Preheat your oven to 400 and spray your cookie sheets with cooking spray.
4. Chop your chicken, celery, and red onion.
5. Open dough and spread out over cookie sheet.
6. Put dough by itself in the oven for about 5-6 minutes to start cooking. Take it out.
7. Build your pizza in this order, sauce, chicken, red onion, mozzarella, monteray jack, and sprinkle the 1 tsp of seasoning over the top.
8. Put pizza back in oven and cook for 8 minutes. Take out and add the gorgonzola on top. Put back in the oven until desired brown look appears. Total, the dough should take no longer than 20 minutes.
9. Top with a drizzle of Ranch or Blue Cheese dressing.
This was a great success. I am not sure if I am more excited about the wine or the pizza though....
Noir 46
Malbec
2008
France
From one of the first vineyards in Cahors, France. This wine is really dark, sometimes referred to as the "Black Wine". It is spicy, full-bodied and man it stood up to this spicy pizza! This was a unique and true match!
Enjoy
~Julianne
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