Wingless Buffalo Chicken Pizza

Last Friday Matt and I went to our company's beer hour for one drink before rushing to Charles Street Hardware to pick up the paint for our bedroom project! Thanks to our headboard project and our good friend Tricia a weekend project was born! After picking up our paint Matt dropped me off at home to make dinner while he ran to Home Depot to get supplies. Dinner for the evening was Wingless Buffalo Chicken Pizza one of my Food Network saved recipes from Rachel Ray. I have made this a couple of times before for friends and has been a hit but I still wanted to make it again so I could share on my blog. I used the other pizza shell that I had in my freezer from my last pizza dinner from the Top This! pizza crust company.

Dinner was delicious but by the time we ate I gave up on starting our project that night. We were going to get up early on Saturday to start. Matt and I thought that the project would be quick and easy... boy were we wrong... but more on that later...

Lauren's review: I love this recipe! I would recommend taking half of the sauce and spreading it on the pizza before adding the chicken to the sauce. It's a little difficult to spread the sauce and the chicken.
Matt's review: This gets a thumbs up! *my man of many words*
Final decision: It goes back into my recipe box!


Wingless Buffalo Chicken Pizza

Ingredients

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough , store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.