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buffalo chicken pizza???

glousteau
glousteau Posts: 124
edited November -0001 in EggHead Forum
Pizza hut a few years back made a buffalo chicken pizza for a limited time. We loved it and I've been trying to reproduce it for some time. Anyone have a recipe along these lines? Mine have always been too spicy (too much buffalo sauce) as I season the chicken with it and use the buffalo sauce instead of tomatoe sauce under the cheese and topings.

thx
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Comments

  • BENTE
    BENTE Posts: 8,337
    not sure but my guess is to eliminate the buffalo sauce under the cheese... if it is still too hot then use some butter in the sauce for the chicken.. if it is not spicey enough use some butter in the buffalo sauce under the cheese.....


    just my $.02 ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Zippylip
    Zippylip Posts: 4,768
    gloustau, I have made them by putting on the hot sauce both before and after the pie is finished. If you are serving to people that have different heat tolerances, put the mozzarella on the dough, no sauce, then top it with chicken & blue cheese crumbles, bake it, put the bottle on the side for everyone to put what they want on, that way everyone enjoys the amount of heat they want. Here is a picture of one that was lightly sauced before baking (& the after shot, got a little burnt but it was good, & needed more hot sauce from what I can remember):

    IMG_1970.jpg

    IMG_1972.jpg
    happy in the hut
    West Chester Pennsylvania
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  • bubba tim
    bubba tim Posts: 3,216
    check with the zipper, he can help ya
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    Butter? what is Paula Dean your wife? lol
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    never mind...
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • BENTE
    BENTE Posts: 8,337
    not my wife although i hear her husband has an egg :P


    but he is not me.. but the "Dairy Fat" in butter will help to mild the capsaisum

    so if his flavor is right and his heat is not then i deffer to my earlier statment ;) :P

    although too much butter will "break" the sauce B)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Roudy
    Roudy Posts: 431
    I got a good recipe from the Atlanta Journal a couple years ago:

    3/4 Cup Crushed Tomatoes
    1/4 Cup Honey
    1 Clove Garlic
    1/2 Tsp Oregano
    1 Tbsp Tabasco (or to taste)
    1 Cup shredded cooked chicken
    1 Tbsp Olive Oil
    3/4 Cup crumbled blue cheese
    1/2 Cup diced celery
    10 oz tube pizza dough (or your own homemade)

    Combine Tomato, honey, garlic, oregano, and tabasco. Simmer 5 minutes. Mix 1/4 C of this mixture with the cooked chicken and reserve.

    Baste pizza dough with olive oil. Spread sauce over dough followed by chicken. Bake @ 500 F for about 10 minutes. Remove from Egg and add blue cheese and celery.

    The crunch of the celery is a nice contrast to the other ingredients in the pizza. Try it - it's really good. :woohoo:
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  • jonboy
    jonboy Posts: 163
    I cant find my recipe now.
    But we use ranch dressing for the sauce, lay on smoked chicken rolled in franks hot sauce(wing sauce is too buttery, makes pizza gooey) and smoother with cheese.
    jon
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