buffalo chicken pizza

My husband and I love grilled pizzas.

We also love buffalo wings.

Why not combine the two?

Why, indeed.

Buuut I have to warn you, this isn’t quite authentic. Mike hates blue cheese. (He got sick on it once) So instead we use Ranch dressing. But by all means, if you love blue cheese, then substitute 1 cup of the white cheddar cheese for 1 cup of some good blue cheese crumbles. And garnish with more crumbles instead of the Ranch dressing.

Buffalo Chicken Pizza

Serves 4.

If you don’t have a grill, never fear! You can use a grill pan or just pop it in the oven at around 450˚.

1 pizza dough, store-bought, from your favorite pizzeria, or home-made

½ red onion, sliced

¾ pound chicken tenders (or leftover shredded chicken)

2 tablespoons butter

1-2 tablespoons Worcestershire sauce

2-3 tablespoons hot sauce, like Tabasco

½ cup tomato sauce

2 cups white cheddar cheese, shredded (or whatever cheese you've got on hand)

A couple squirts of Ranch dressing

Olive oil

Salt and pepper

Start by rolling out your pizza dough. Prick the top of the dough with a fork to prevent too much rising while you are grilling it.

Next, prep. Slice the red onion and toss with olive oil and salt and pepper and set aside.

Season the chicken tenders with salt and pepper and set aside.

Combine butter, Worcestershire sauce, hot sauce and tomato sauce in small sauce pan and bring to a simmer. Reduce to low and cover, stirring occasionally.

When all this is ready, grill the onions until charred. Grill the chicken tenders until cooked through but not dry. Take off grill and set aside.

Slice chicken and combine with sauce in saucepan. Remove from heat and set aside.

Roll the pizza dough up on a rolling pin and transfer to a hot grill. Unroll carefully on the grill.

Grill 1 minute on high heat until slightly charred. Flip over.

Drizzle with olive oil.

Sprinkle about ¼ of the cheese onto pizza then spread chicken and sauce mixture on top.

Spread out to cover entire pizza.

Cover with remaining cheese and sliced grilled onions.

Cover grill and continue baking for about 4-5 minutes.

Remove from grill and rest on a cutting board.

Drizzle with Ranch dressing and cut into slices. Enjoy!