Buffalo Chicken Pizza
Here’s one of our tasty treats from today… It’s so easy a kid could make it….
In fact, we had help from a very precocious 9-year-old, named Landy, who as you can see is a huge Giants fan. (Sadly the Giants couldn’t pull off a W today).
To make this pizza, we grabbed a box of Glutino’s gluten-free pizza crust and the coming-soon Hungry Fan® Buffalo Wings spice blend and got to cooking!
1 box Glutino gluten-free pizza crust
1 1/2 cups warm water
6 tablespoons vegetable oil
1 small shallot, finely sliced into long strips
3-4 tablespoons extra virgin olive oil
8 chicken breast tenderloins
Hungry Fan® Buffalo Wings spice blend
1/4 cup Pomì marinara sauce
8-10 ounces fresh mozzarella, cut into 1/4″ slices
1 tablespoon chives, finely chopped
1/4 cup winter greens (or kale, spinach, etc.) finely chopped
1/4 cup feta cheese
Freshly ground black pepper
To make the crust, follow the instructions on the Glutino box. Set aside, allowing to rise about 40 minutes.
While the dough rises, sauté the shallots over low to medium-low heat in a small skillet in 1 tablespoon of extra virgin olive oil, stirring frequently. You want the shallots to caramelize slowly but not burn. Set side.
Place chicken on a plate and generously season both sides with the HF Buffalo Wing blend (figure about 3 or more generous tablespoons).
In a large skillet, heat 2-3 tablespoons of olive oil over medium-high heat. Add in the chicken and additional spice blend as necessary. Sauté about 3 minutes on both sides. Remove from heat. (Don’t worry if the chicken isn’t totally cooked. It’s still going to bake in the oven).
Preheat oven to 400 degrees F.
Once the dough has risen, spread it evenly over a pizza pan or baking sheet. (Use a little vegetable oil on your hands to spread the dough more easily so it doesn’t stick to your hands).
Top the pizza crust with the marinara sauce, spreading evenly. Then top with the mozzarella slices (even spread), the chicken and the caramelized shallots. Bake for 20-25 minutes.
Remove cooked pizza from the oven and top with the chives, greens, feta cheese and few sprinkles of the freshly ground black pepper. Serve and enjoy!
Optional: serve with a small ramekin of extra