Buffalo Chicken BBQ Pizza (A Family Homemade Favorite)
January 15, 2016
"This is our family's favorite homemade pizza. I've made it many times through the years. I've found that using store bought barbecue sauce gives it a "good" rating, but what brings it to a heightened level is with the use of "Chipotles in Adobo BBQ Sauce..Ohhh It's Good!" which I've posted here on this site #recipe22562 When I make this pizza I usually double the recipe (and sometimes triple when I want a lot of leftover) where I top some with thinly sliced red onion and some without to please the different tastes in the family."
- Serving Size: 1 (151.7 g)
- Calories 226
- Total Fat - 10.5 g
- Saturated Fat - 5.9 g
- Cholesterol - 137.3 mg
- Sodium - 705.5 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 1 g
- Sugars - 7.1 g
- Protein - 19.4 g
- Calcium - 343.1 mg
- Iron - 1.7 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Heat oven to 400 degrees.
Place pizza shells on pizza baking pans.
If using fresh pizza dough, flour a counter surface and working with one piece of dough at a time, form each into a disk with your hands laying it over the floured counter. Use your hands and a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling until you've reached the desired size and shape. Brush a thin film of olive oil on 2 baking sheets (or stones) and sprinkle lightly with cornmeal. Add each formed pizza dough onto baking sheets.
In a bowl, combine pizza sauce and barbecue sauce. Set aside.
In a large bowl, toss chicken with hot sauce. Set aside
Spread pizza/barbecue sauce with the back of a spoon evenly over pizza
Arrange chicken/hot sauce mixture over top of pizzas.
Sprinkle cheeses evenly on top of each pizza shells or fresh dough.
If using, evenly distribute red onion slices over all.
Bake shells for 15 minutes until crust is crispy and cheese melts.
If using fresh pizza dough, bake for approximately the same amount of time (maybe a bit over) watching for doneness until edges are crisp and the cheese begins to blister and turn golden brown. Test by gently lifting edge of pizza with a spatula to make sure that the bottom of the dough is cooked through (that it doesn't look to soft and droopy which is an indication that it is not cooked through).
Remove from oven and cut into slices. Serve hot. Reheats pretty well too.
Tips & Variations
- 2 pizza pans or equivalent baking sheets or 2 pizza stones