Ultimate BUFFALO CHICKEN PIZZA RECIPE

Today we're making Buffalo Chicken Pizza. This is the 3rd episode in the Grandma pizza series. This is an awesome pizza combining the flavor of hot wings and blue cheese with pizza. You'll often find this one at New York pizzerias that serve a variety of pies. To do it right there are a couple tricks. I hope you enjoy this buffalo chicken pizza recipe!

WATCH EPISODE #1 FOR THE DOUGH AND ORIGINAL GRANDMA PIZZA RECIPE!
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GEAR USED IN THIS VIDEO (affiliate)
LloydPans 16x12 Inch Grandma Style Pizza Pan: https://amzn.to/3qeGRdP
OXO Digital Scale: https://amzn.to/3bU39MY
OXO 4" Pizza Cutter: https://amzn.to/3bUJqN3
7 Piece Mixing Bowl Set: https://amzn.to/3bUKfFD
Olive Oil: https://amzn.to/3e56VFH

BUFFALO CHICKEN PIZZA
INGREDIENTS
FOR THE PIZZA
1 (24 ounce dough ball)
1 ½ pound boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon kosher garlic powder
½ teaspoon black pepper
1 cup Frank’s buffalo sauce - or equivalent brand
½ cup blue cheese dressing - or more to taste
¼ cup finely grated Pecorino Romano cheese
3 cloves garlic - minced
½ cup olive oil - divided - plus more
12 ounces sliced mozzarella cheese - You will need enough slices to cover the pie completely. So you might need more than 12 ounces depending on how thick you slice it. If you can find pre sliced mozzarella I recommend using it.

INSTRUCTIONS
1. Take the dough out of the fridge for 60 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with at least a ¼ cup of olive oil. You need to use a lot of oil!
3. Remove the dough from the bowl and stretch with your hands by using gravity. Place the stretched dough into the heavily oiled sheet pan and press with fingers to the size of the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to lowest level of the oven.
4. After placing the dough into the pan, season the chicken thighs with the salt, pepper, and garlic powder. Let sit for 15 minutes then heat a large cast iron skillet to medium heat. Pan sear the chicken until golden brown on each side. About 2-3 minutes per side. The chicken does not need to be cooked through. It will cook more on the pizza. Once the chicken can be handled cut into 1 inch cubes and set aside.
5. Mince the garlic and add to a clean bowl with a ¼ cup of olive oil.
6. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
7. Next mix the chicken pieces with buffalo sauce and coat well. Evenly distribute the chicken pieces all over the pizza. Drizzle some of the garlic oil on top of the pizza. A couple tablespoons worth.
8.Place the pizza into the 450 oven and cook for 8 minutes. Open the oven and turn the pizza 180 degrees and continue to bake for 9 minutes more. Remove the pizza and sprinkle with the Pecorino Romano cheese. Return to the oven and cook for 1-3 minutes more. If a crispier top is desired, broil for 60-90 seconds but watch carefully.
9. The total cooking time will be approximately 19-20 minutes. Let the pizza sit for 5 minutes before cutting and serving. Drizzle the blue cheese dressing on top of slices before serving. Enjoy!

NOTE
Cooking time will vary depending on the exact oven temp. Keep an eye on the bottom of the pizza to check for burning. If early signs of burning develop, move pan to the middle rack of the oven, and/or next time cook at 430-440f. Getting a hang of your oven and perfecting the recipe can take a few tries. Remember though a Grandma pie should have a dark crispy bottom.

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