My dad LOVES spicy buffalo wings. He and my brother (and a handful of other crazies I know) have tried our hometown's flame-throwing, nasal-clearing, make-you-sign-a-waiver-'fore-you-try-'em wings. I, on the other hand, am the one who gets mad when I put too many red pepper flakes in things. I absolutely did NOT get the spicy-loving gene.
This recipe (from Rachael Ray) is the much cleaner way of getting a buffalo wing fix. And a fun way to season the new pizza crisper!
- 3/4 lb chicken breast cutlets
- EVOO, for drizzling
- 2 tsp grill seasoning, such as McCormick's Montreal Steak Seasoning
- 1 pizza dough, store-bought or from your favorite pizzeria
- Cornmeal or flour, for dusting
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 2 to 3 tbsp hot sauce, to taste
- 1/2 C tomato sauce
- 1 C shredded Monterey Jack cheese, 4 generous handfuls
- 1/2 C crumbled blue cheese (*I used a whole cup and loved it!)
- 3 scallions, thinly sliced
- Preheat the oven to 425. Preheat a grill pan over high heat.
- Place the chicken on a plate and drizzle with EVOO. Season it with the grill seasoning. When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
- Stretch the dough to form a pizza, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few minutes, it will handle more easily. Set the pizza on a pizza pan to the side.
- In a medium skillet over medium heat, melt the butter and stir in the Worcestershire, hot sauce, and tomato sauce.
- Remove the chicken from the grill pan and slice it thin. Add the chicken to the sauce and stir to coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake for 18 minutes, or until crisp.
Et voila!(Yes, I know it's not beautiful, but what it lacks in aesthetics, it more than makes up for in taste!)