ONE WEEK! ONE WEEK!
I'll be watching the big game at the bar where I watched our last two winning games, in our lucky booth. It's only weird if it doesn't work, right? So I'm getting my football food on leading up to the game. I have a few Super Bowl recipes for you this week, because as you know, one of the best things about football is the food!
You can't have a football game without saucy, spicy chicken wings, right? Well, this pizza has all the gooey, spicy, sweet, chickeny goodness of wings, but without the pesky bones… and with a whole lot of cheese! I like to keep it simple: dough, saucy chicken, cheese. Bake it until bubbly, then drizzle on blue cheese dressing and celery leaves. Get it in your mouth.
Makes two 12-inch thin crust pizzas
Shredded Buffalo Chicken
3 lbs chicken breasts (about 4 breasts), diced large
2 teaspoons cayenne
salt & pepper
11 tablespoons butter
1 cup Franks Red Hot sauce
1/4 cup brown sugar
Preheat oven to 425 degrees. Place chicken in a large baking dish (i.e.: 13x9 pirex), and sprinkle with cayenne, and a large pinch of salt and pepper. Bake for 30 minutes.
While chicken is cooking, melt butter, and whisk together with hot sauce and brown sugar. After chicken has baked for 30 minutes, pull out dish, and pour on sauce. Put back in oven, and bake an additional 15 minutes. Remove and let cool for 10-15 minutes.
To shred, either use two forks, a food processor, or my favorite new trick (from this blog): put chicken and sauce in stand mixer with paddle attachment, and mix on low until chicken is shredded. GENIUS.
1 recipe pizza dough (this is the recipe I use--split the one recipe into two balls/two pizzas)
Cornmeal for pan or peel
1 recipe shredded buffalo chicken, above
3 cups shredded mozzarella cheese
1/2 cup blue cheese dressing
Leaves from 2 bunches of celery, chopped
Preheat oven to 450 degrees. If using pizza stone, preheat in oven.
Turn dough ball (half of recipe) out onto a lightly floured surface and pat or roll into a round the size of your pizza stone or baking sheet (potentially rectangle, if using cookie sheet). Transfer crust to a lightly greased pizza pan or pizza peel (or flexible cutting board, which is what I use) dusted with cornmeal.
Spread with half of chicken mixture, then top with half of cheese. Bake for 15 to 20 minutes, or until golden brown and crispy around the edges. Cool for 5 minutes, then top with blue cheese dressing (I add to a sandwich bag, and cut the corner so I can drizzle) and celery leaves.
Repeat with remaining ingredients for second pizza.