I have been wanting to make this pizza for quite some time now. I began collaborating recipe ideas with my coworker Micah about a week ago – it was his idea to do a ‘sauceless’ pizza. If you like buffalo wings, you’ll definitely like this pie.
- 1 par-baked Extra-Thin Pizza Crust
- olive oil
- salt and pepper, to taste
- four drumsticks
- 1 T. crushed red chili flakes
- 1 T. cayenne pepper
- 1 T. Franks Buffalo Sauce
- 2 T. Sriracha Hot Chili Sauce
- 1/2 recipe Homemade Garlic Buffalo Wing Sauce
- 1/2 lb fontina cheese, shredded
- 3 oz fresh mozzarella cheese, sliced
- 3 oz blue cheese crumbles
- 1 bunch of green onions, sliced (white part only)
- Place drumsticks in a medium-sized pot and fill with water until drumsticks are completely covered by a good inch or so. Add red chili flakes, Franks buffalo sauce and hot chili sauce to the water. Bring water to a boil and then let simmer for one to two hours, or until meat is falling off the bone.
- Meanwhile, prepare the Homemade Garlic Buffalo Sauce and Extra-Thin Pizza Crust.
- Once your chicken has cooled, shred it using two forks to pull the meat apart. Mix with buffalo sauce. Par-bake your crust.
- After removing your par-baked pizza crust from the oven. Let cool slightly then drizzle with olive oil to cover the crust then season with salt and pepper, if desired.
- Layer crust with fontina cheese, chicken mixture, scallions, blue and mozzarella cheeses. Bake at 425 degrees for 15 minutes. Broil for the last 2 to 3 minutes if your cheese isn’t browning.
My sister’s assessment of this pizza is that you need to be a buffalo chicken lover in order to like this pie. Though she did say it could go on the menu for the pizza place I plan on opening (in my mind).
I prepared the chicken two days ahead of time, which you can do as well. Just be aware that your pizza will need longer baking time if you use cold chicken. I didn’t plan for this and found the center of the pizza was tepid though the edge was piping hot. If you use too much buffalo chicken, buffalo sauce will be about the only flavor you’ll taste. Not necessarily a bad thing!
Also, instead of making my recipe for Extra-Thin Pizza Crust, I chose to use the dough I had in the fridge: Butter and Olive Oil Bread dough. That dough crisps very easily around the edges if you’re using it to make a pizza crust: My crust ended up being very crispy on the outside and not quite as crisp – OK, a bit soggy, actually – in the pie’s center.
FYI: Leftovers do not heat up that well. The buffalo sauce seems to soak into the crust making it impossible to get a crispy crust during an oven reheat. Tastes best served hot and fresh out of the oven.