Recipes for "buffalo chicken pizza"

Preheat an outdoor grill for medium heat and lightly oil the grate.

Season chicken with Cajun seasoning.

Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.

Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.

Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Heat pizzas on the hot grill until warmed through, about 5 minutes.

Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead.

2. Place the pizza dough in a lightly oiled 10-12 inch cast iron skillet. Gently press the dough until it covers most of the skillet. Cover and let sit for 30 minutes or up to 2 hours.

3. In a bowl, combine the fresh herbs, grated garlic, and a pinch of chili flakes.

4. To assemble. Grab the dough and top with provolone and blue cheese. Drizzle with the ranch and then some of the buffalo sauce. Layer on the chicken and more buffalo sauce. Sprinkle the garlicky herbs over the chicken, then add the cheddar and mozzarella cheese.

5. Slide into the preheated oven and bake for 15 minutes; rotate the pan, and bake another 3-5 minutes or until the crust is golden and the cheese has melted and is crispy. Top the pizza with scallions additional buffalo sauce and/or ranch. ENJOY!

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.

3. In a bowl, combine the chicken, buffalo sauce, chives, parsley, and dill.

4. To make the herb seasoning. In a bowl, combine the cilantro/parsley, 1-2 cloves grated garlic, fennel seeds, and a pinch of red pepper flakes.

5. To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of buffalo sauce if you'd like, then layer on the chicken and cheeses. Sprinkle the herb seasoning over top.

6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh cilantro, additional buffalo sauce and/or ranch. ENJOY!

Preheat the oven to 425 degrees F (220 degrees C).

Place cauliflower pizza crust onto a baking sheet or baking steel. Spread ranch dressing evenly over the crust.

Combine shredded chicken and Buffalo sauce in a small bowl; mix to combine, and place on top of dressing. Top with shredded Cheddar cheese, bacon, and green onions. Add blue cheese.

Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.

Preheat the oven to 410 degrees F (210 degrees C). Grease a 12-inch pizza pan.

Place chicken into a large pot and cover with salted water; bring to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.

Melt butter in a skillet over medium-high heat. Cook and stir shredded chicken and Buffalo wing sauce in hot butter until chicken is coated and heated through, 2 to 4 minutes.

Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon oil and sprinkle with 1 cup mozzarella cheese, leaving a 1-inch border. Spread chicken mixture over cheese; top with remaining 1 cup cheese.

Fold pizza dough in half and pinch edges together to seal. Transfer calzone to the prepared pan and brush the top with remaining 1 tablespoon oil.

Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

1. Preheat the oven to 400° F.

2. In a bowl, combine the chicken, buffalo sauce, cream cheese, cilantro, and scallions.

3. Place the bottom half of the rolls onto a baking sheet lined with parchment. Top with cheddar cheese, then drizzle/spoon over the ranch. Add the buffalo chicken, extra herbs (if you like), pepper jack cheese, and jalapeños (optional). Place the top half of the rolls over the cheese.

4. In a bowl, mix the butter, hot sauce, Worcestershire sauce, and garlic. Spread the butter over the top of the rolls and sprinkle with poppy seeds.

5. Cover the rolls with foil and bake for 10 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese has melted. Slice the rolls and serve warm!

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

Combine chicken, Parmesan cheese, Buffalo sauce, and egg in a bowl and mix well. Pat mixture firmly into a 10-inch circle on the prepared baking sheet.

Bake in the preheated oven until golden brown and toasted, about 40 minutes.  Let cool for about 5 minutes.

Drizzle about 2 teaspoons of dressing from the salad kit over crust. Toss half of salad mix with half of remaining dressing packet, according to package directions. (Reserve croutons, if desired, and remaining half of salad mix and dressing for later use.)

Place tossed salad on top of crust, and sprinkle evenly with celery and blue cheese. Drizzle with additional Buffalo sauce and serve immediately.

Chop chicken into bite-sized pieces.

Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.

Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.

Preheat the oven to 375 degrees F (190 degrees C).

Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.

Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.