Ultimate Buffalo Chicken Pizza

Von Sip and Feast · 45 Min.

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Zubereitung

1. Take the dough out of the fridge 60 minutes before using, and keep the bowl covered.
2. Oil a 12 by 16 inch sheet pan with at least 1/4 cup olive oil.
3. Stretch the dough by hand into the oiled pan, pressing it out to fill the pan. Cover with plastic and let rest 30 minutes, then stretch again. Repeat once more until the dough fills the pan completely, then cover and set aside. Preheat oven to 450°F with the rack on the lowest level.
4. Season the chicken thighs with salt, pepper and garlic powder and let sit 15 minutes. Heat a large cast iron skillet over medium heat and sear the chicken 2-3 minutes per side until golden brown; it does not need to be cooked through. When cool enough to handle, cut into 1 inch cubes.
5. Mince the garlic and add it to a clean bowl with 1/4 cup olive oil.
6. Remove the plastic and press the dough into the edges if needed. Right away, layer the mozzarella slices in an overlapping shingle pattern, starting from a corner and leaving the outer 1/2 inch uncovered, until the dough is fully covered.
7. Toss the chicken with the buffalo sauce, spread it evenly over the pizza, and drizzle a couple of tablespoons of the garlic oil on top.
8. Bake at 450°F for 8 minutes, rotate the pizza 180 degrees, and bake 9 minutes more. Remove, sprinkle with the Pecorino Romano, and return to the oven for 1-3 minutes. For a crispier top, broil 60-90 seconds, watching closely.
9. Let the pizza rest 5 minutes before cutting. Drizzle blue cheese dressing over the slices before serving.

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KnoblauchKäseHähnchenschenkelMozzarellaPecorinoBlauschimmelkäsePizzateig