After a long search online, I could not find the recipe I wanted for a Buffalo Chicken Pizza. I really wanted to use ground chicken like one would use ground sausage on a pizza and hoped to balance the macros to achieve a high protein and low fat ratio. The yogurt in the dough and sauce boosts protein levels and there is no oil in my version. The flavor and texture of the crust improves if you refrigerate the dough overnight.
I made this recipe twice within one week with favorable reviews from my husband and a group of friends that gathers weekly for dinner to watch RuPaul’s Drag Race when in season.
A few friends worried the pizza would be too spicy but found the balance of flavors with the heat to be just right. If you like heat, feel free to use a heavier hand on the hot sauce bottle. My husband chose a Riesling to pair with this spicy pizza.
Buffalo Chicken Pizza with Bleu Cheese Dressing
- 1 cup All-purpose flour
- 1/2 t Kosher salt
- 2 t Baking powder
- 1 t Garlic powder
- 1 cup Non Fat Greek Yogurt, Plain
- 4 oz Bleu cheese, crumbled
- 1/4 cup, Buttermilk
- 1 T White vinegar
- 1/4 t Garlic powder
- 3/4 cup Plain Strained Greek Whole Milk Yogurt
- 1 lb Ground Chicken
- 1/2 t Celery Salt
- 1/2 to 3/4 cup Frank’s Hot Sauce or other hot sauce, divided
- 1/2 medium Red onion, halved then sliced
- 4 oz, Mozzarella Cheese (sliced thinly if fresh, shredded if using block cheese)
- 1 stalk celery, thinly sliced
- 1/4 – 1/2 cup tender celery leaves, torn
- Mix flour, salt, baking powder, garlic powder and yogurt in a stand mixer with a dough hook until a ball of dough forms. If too sticky, add extra flour a teaspoon at a time. Allow dough to rest while covered for at least one hour or refrigerate up to 24 hours in plastic wrap (Remove dough from the refrigerator 1 hour before use if refrigerating).
- Preheat oven with baking stone to 500F.
- Mix the bleu cheese, buttermilk, vinegar, garlic powder and yogurt in a blender into dressing until smooth and creamy.
- In a non-stick skillet, sauté the ground chicken with garlic powder and celery salt until browned on medium low heat. When cooked, turn off heat in skillet and stir in 1/4 to 1/2 Frank’s Hot Sauce to taste. Set aside to cool.
- Use a rolling pin to flatten and roll out the dough into a pie or rectangular shape on a sheet of parchment paper to 1/8-inch thickness. Liberally poke the surface of the dough with the tines of a fork to prevent large bubbles from forming during baking.
- Slide the dough into the baking stone of the oven and bake the crust for 5-6 minutes. Remove to kitchen counter.
- Sprinkle about 1/4 cup of Frank’s hot sauce onto surface of the crust and spread evenly with the back of the spoon from the center to the edges of the crust. Add an even layer of mozzarella cheese. Spoon out an even layer of the ground chicken from the skillet. Spread sliced red onion over the chicken. Return pizza to the oven with parchment paper to bake for another 10 minutes or so until cheese is melted and the edges of the crust begin to turn golden brown.
- Remove from oven to cutting board. Spread thinly sliced celery and torn leaves over the surface of the pizza. Serve slices with drizzles of bleu cheese dressing.
Calories per serving: 278
Total Fat: 12 g (Saturated Fat: 6 g, Monounsaturated Fat: 1 g, Polyunsaturated 0 g)
Total Carbohydrates: 17 g (Dietary Fiber 1 g, Sugars 3 g)
Protein: 26 g
One thought on “Buffalo Chicken Pizza”
Hi, Jonathan! Pre-covid I was one of the morning regulars at Muddy’s and saw you and your husband often. Funny that your blog landed in my inbox as I’ve been thinking about all the people I used to see there. Do you know how Glen is doing?
I hope you have all found a new coffee morning routine! Amanda