Homemade Buffalo Chicken Pizza by Blīcher Creature Andy Schmeider
Boboli pizza crust. 12" size. We go for the whole wheat option.
Grated cheese. We snag the pizza blend. Usually consists of four cheeses. Mozzarella, Provolone, Parmesan and Romano.
Bottle of Ranch. Choose your 'go-to' brand.
Couple minced cloves of garlic.
Handful of fresh basil chopped up.
Bottle of BLiS Blast Hot Pepper Sauce
Two hearty chicken breasts
Bleu cheese crumbles
Lay out the crust. Drizzle a bit of olive oil over the whole surface area. Then coat the sucker with some of the ranch and Blast hot pepper sauce. On top of that sprinkle roughly half of the cheese.
While you're dressing your za you should have been cooking your chicken in a frying pan. Just cut the breasts up into small pieces and fry up with olive oil. Get 'em a light brown. Keep those breasts juicy. Once the chick-chick is done space it evenly across your crust.
Sprinkle that garlic and basil across your za. Follow it up with a dose of your blue cheese crumbles. Following that I usually do another thin coat of the ranch, blast sauce and cheese.
Once you've dressed Cinderella for the ball it's time to toss her in the oven! Just follow the instructions on the Boboli package. Usually something to the tune of 425 degrees for 10-12 minutes.
At the 10 minute mark take the za out quick and put a bit more of your cheese blend on top. Put the za back in for a few minutes.
Once out cut 'er up and splash some of that BLiS Blast sauce over the top.
Enjoy that magic. It's a delight!
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