It's quite late and I'm worn-out from traveling, but feel like I haven’t written in ages. Well, at least since last week. This past weekend was a lot of fun, and we kicked off the party Friday night with this buffalo chicken pizza cooked on the grill.
I’ll leave you with the recipe before heading to bed. Zzzzzzzz….
Zesty Old School Style Pizza Sauce
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground sweet paprika
1 teaspoon sugar
¼ teaspoon salt
Fresh cracked pepper to taste
2 Tablespoons olive oil
1 teaspoon white vinegar
Place all the ingredients in a medium sized bowl and stir together.
Makes 1½ cups of pizza sauce. Enough sauce to cover three medium, or two large pizzas.
Buffalo Chicken Pizza
1 (16 inch) stretched pizza dough on a pan (See notes below)
1Tablespoon extra virgin olive oil
1 cup zesty old school style pizza sauce
½ cup plus 2 Tablespoons Frank’s RedHot Buffalo Wing Sauce
3 cups shredded mozzarella
3 cups cooked and chopped pre-cooked breaded chicken strips
1 green bell pepper, sliced
1/3 to ½ cup crumbled blue cheese to taste
2 Tablespoons dried parmesan
Salt and fresh cracked pepper
Couple handfuls of thinly shredded iceberg lettuce
1. Make the Zesty Old School Pizza Sauce. Measure out 1 cup of the sauce and mix with 2 Tablespoons of Frank’s RedHot Buffalo Wing Sauce. Set aside. The extra sauce freezes well, or will cover another medium pizza.
2. If you haven’t already, bake or fry the breaded chicken strips and chop into bite sized pieces. In a bowl, toss pieces with ½ cup of Frank’s sauce. Set aside
3. Heat up the grill to hot and close the lid.
4. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon the pizza sauce around the dough.
5. Top pizza with the mozzarella, buffalo chicken pieces, green bell pepper slices, blue cheese, dried parmesan, and a sprinkle of salt, pepper, & garlic powder.
6. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
7. Sprinkle with shredded lettuce, cut into wedges and serve.
Notes: See http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html for information on pizza dough and grilling techniques.
Recipe by Laura Flowers