Give me a couple of days off work and besides pinning my ass off, this is what I do. And I’m sick! For some reason, here lately, I notice if I’m sleep deprived or don’t feel good I’m extra hungry.
Kids are back at school and husband at work, so, at 9 this morning I was coughing, drowning in phlegm (snot), miserable… and craving buffalo chicken.
After a nice little nap and some Dayquil, I found my way to the kitchen because, obviously, what else would I do?
The laundry can do itself.
Buffalo Chicken Skillet Pizza
4 cups all-purpose flour
1 tsp sea salt
1/3 cup olive oil
1 1/2 cups warm water
1 tsp active dry yeast
Olive oil, to drizzle
Sprinkle yeast over the warm water.
In a stand mixer, combine the flour and salt running with the paddle on low. Add the olive oil, mix for about 15 seconds, then pour in the water/yeast mixture. Mix on low until a ball forms. Drizzle a large aluminum bowl with olive oil and add the dough, tossing to coat with oil. Cover and refrigerate until ready to use.
The Other Goodness:
2 boneless, skinless chicken breasts, grilled, boiled, broiled – your choice – just make sure they’re done and shredded
1/2 onion, sliced
1 tsp salt
1/4 cup Buffalo sauce
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
1/4 cup Bleu cheese
Dried parsley flakes
Bleu cheese dressing
Preheat oven to 500°.
Heat a tbsp of olive oil in a saute pan over medium high heat and add the onions; sprinkle with sugar and salt and stir. When they start turning translucent, turn the heat down to medium low. Saute for about 7-10 minutes or until nice and caramelized; remove from heat.
Mix the shredded chicken with the buffalo sauce (you could add more if it doesn’t seem hot enough) . I didn’t put a measure on this because I like to burn my tongue off.
Generously grease a cast iron skillet with olive oil. Using about half of the pizza dough, spread it with your fingers in the skillet, pushing up on the sides. This is kinda sorta deep dish. Drizzle first more olive oil, then buffalo sauce (I used a spoon to spread it out evenly), then caramelized onions, chicken, and then cheeses. Sprinkle with parsley and throw it in the oven for about 12-15 minutes. OR whenever cheese is bubbling enough to make you happy.
Dip, dip, dip in bleu cheese dressing.
Store the remaining pizza dough in the refrigerator, covered, up to a week. By the way, I used an 8″ skillet and the dough was perfect – not too thick but sturdy.
I also drizzled more buffalo sauce on top. Oh, and the caramelized onions are fantastic.
Your belly just called; it’s asking if you’ll make this.