Andy should be mad at me by now. Not once, but twice have I tried to sneak an excessive amount of vegetables into his dinner. This time, I really wasn’t even trying to hide them, that’s how bad it’s gotten.
I was lazy, I admit it, I could have pureed the pizza base so it was more of a sauce, but I didn’t want to. And to be fair, I think it actually added something to the pizza. I did, however, cover it with so much buffalo chicken, there was no way he could actually be mad. I even added ranch dressing, cheddar cheese, and an extra helping of hot sauce before popping it into the oven.
Hearty Buffalo Chicken Pizza
Pre-cooked pizza crust
1 chicken breast, cooked and shredded
1/2 cup of Frank’s Red Hot
1/4 cup of Peppercorn Ranch dressing
2 cups of shredded cheddar cheese
1 chicken breast, cooked and shredded
1/2 cup of Frank’s Red Hot
1/4 cup of Peppercorn Ranch dressing
2 cups of shredded cheddar cheese
Base
1 carrot, diced
1 Beefsteak tomato, diced
1 small onion, diced
1/2 small green pepper, diced
1/2 cup of white wine
1 carrot, diced
1 Beefsteak tomato, diced
1 small onion, diced
1/2 small green pepper, diced
1/2 cup of white wine
Preheat oven to 350. In a small sauce pan, cook carrots, tomato, onion, and green peppers on medium-high heat until onions are translucent and browned. Add white wine and cook until reduced down. Vegetables will be softened.
Pour mixture evenly over pizza dough.
In a bowl, mix chicken and 1/4 cup of hot sauce. Toss until combined. Evenly spread chicken over pizza. Top with shredded cheese. Pour ranch dressing over pizza in a spiral. Do the same with the hot sauce. Bake for 15-20 minutes or until cheese is melted, lightly browned.
Remove from oven, let cool, serve and enjoy.
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