Buffalo Garlic Ranch Pizza
April 17, 2013
"This has a tangy sauce which melds well with all flavor aspects of the pizza. I make mine really cheesy but you can cut back on that if you want. The instructions read like a romance novel but who said pizza wasn't romantic? It's not really as involved as it appears."
- FOR THE CRUST
- FOR THE SAUCE
- FOR THE BUFFALO CHICKEN
- TO FINISH
- Serving Size: 1 (370.2 g)
- Calories 1302.8
- Total Fat - 95.6 g
- Saturated Fat - 37.9 g
- Cholesterol - 153.9 mg
- Sodium - 7579.9 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 3.2 g
- Sugars - 18.9 g
- Protein - 47.9 g
- Calcium - 1071.6 mg
- Iron - 4.5 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.4 mg
Preheat oven to 400 ° F. Place rack in center of oven and preheat pizza stone or baking stone from a cold start.
Cut off just enough of the tops of the garlic bulbs that you can see the garlic in each clove; drizzle with a small amount of olive oil, wrap in foil and bake for one hour. Remove from oven, allow to cool, then squeeze the roasted garlic out of the papery husk and set aside until later.
On a sheet of parchment paper, unroll pizza crust and sprinkle with Ranch seasoning and garlic powder. Fold dough in half to press seasonings into dough, then work dough into a ball and allow to rest in a warm, draft-free place on the parchment paper while you prepare the pizza ingredients.
In a small saucepan, whisk together tomato sauce, butter, hot pepper sauce, and garlic powder, and heat over low heat, stirring frequently, for about 15 minutes, to give the flavors time to blend.
Flatten the chicken breast between plastic wrap with a meat mallet. You can omit this, but maximizing the area for seasoning improves the flavor of the chicken. Season each side of the chicken with salt and pepper, then dredge chicken in 1/4 cup of the pizza sauce.
Cook the chicken over moderate heat for about 15 minutes or until it is cooked through. Set aside and chop into bite sized pieces after about 5 minutes of rest. Add the shallots to the cooking pan and saute just until softened, but not caramelized.
To the remaining pizza sauce, stir in the 1/4 cup grated Parmesan cheese.
Check your pizza dough; it should not be cool to the touch. If it feels warm, flatten with the palm of your hand, then beginning in the middle of the dough, squeeze it outward like squeezing toothpaste from a tube, rotating the dough as you squeeze. Slap the dough over the top of your fist as you go, then place back down on the parchment paper and press/roll it out until it is about 12 inches in diameter. If the dough draws back up, it is too cold/tight and needs to rest further in a warm place before it will stretch out.
Slide the parchment onto a peel and then onto your baking stone and parbake for about five minutes. Your dough may appear to bubble and blister. This is good.
Remove the dough from oven and brush with a teaspoon of olive oil (this will help keep the crust from absorbing the sauce and getting soggy). Then ladle the pizza sauce on, beginning in the middle and spreading out to within an inch of the edge.
Top the sauce with a layer of white cheddar slices and provolone slices. Place the chicken, shallots, and roasted garlic cloves on top of that, then top with the shredded mozzarella and a dusting of Parmesan.
Slide the pizza on the parchment onto your baking stone and bake for about 15 minutes give or take, until the crust is gloden and the cheese melted and lightly browned.
Drizzle the top of the pizza with the Ranch dressing and sprinkle with red pepper flakes, if desired. Cut into slices and serve.
Tips & Variations
- Pizza stone