Recipe: Buffalo Chicken Pizza

Very exact measurements given here.

Buffalo Chicken Pizza

1 boneless chicken breast, cut to 1/2" dice
Flour
About 2 tablespoons margarine (not butter)
Frank's Red Hot
Celery seed
Dough for 2 pizzas
String cheese (optional)
Ranch dressing
Bleu cheese crumbles
Shredded mozzarella
Red pepper, sliced in thin strips
Red onion, cut in 1/4" wedges and separated

Coat the diced chicken with flour.  Melt the margarine in a skillet and saute the chicken just a few minutes until it's done.  Glug in Frank's Red Hot to taste along with a shot of celery seeds, and cook, stirring, until the sauce is thickened and adheres to the chicken.  Remove from heat and set aside.

If you're feeling particularly ambitious and want to make a cheese-stuffed crust version, take three or four string cheese logs and separate into 1/2" sections.  Roll the dough large enough that you have about 2" extra all the way around.  Lay the string cheese sections around the perimeter, fold the dough over to enclose it, and seal.

Or not.  In which case, just roll out the pizza dough.

Slather on some Ranch dressing; cover with shredded mozzarella and sprinkle with bleu cheese.  Top with red pepper slices, onion wedges, and chicken.  Bake according to the dough recipe (or package) instructions.

Yum.