Buffalo Chicken Pizza #hotness

This was the gooey pizza I had the other day. Buffalo chicken is not something I eat on a regular basis.  It is not even something I typically think about ordering.

However, the other day the thought of buffalo chicken pizza completely captivated me. I needed to have some.  I needed to make some.  The deal was done when Mr. J got wind of my idea and practically did a little dance.

The recipe I found sounded delicious but Mr. J had some plans of his own.  He was adamant about using the ingredients he uses for hot wings.  I wasn't prepared to go that hot, we left out the habeneros, but I let him make a few tweaks.

The pizza was still plenty hot so if you don't like it spicy leave out the cayenne pepper. we thought it was delicious. Lip-smacking, in fact.  I surely satisfied my buffalo chicken thoughts. 
Adapted from: Fifteen Spatulas

Buffalo Chicken Pizza

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake pizza chicken

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Ingredients (serves 8)

For the pizza sauce:

• 1 Tbsp butter
• 1 Tbsp flour
• 1/2 cup cold milk
• 1/8 cup Frank's hot sauce
• 1/8 cup Srirachi sauce
• 1/2 tsp ground cayenne pepper
• salt and pepper to taste

For the pizza:

• 1 store bought pizza crust
• 1 cup leftover shredded chicken breast
• 8 oz fresh mozzarella cheese
• 1/4 cup blue cheese crumbles
• 1 heirloom tomato
• 1/2 onion, sliced

Instructions

Preheat oven to 400 degrees. Roll out crust and put on a cornmeal topped cookie sheet or pizza pan. Pre-bake crust for about 10 minutes, until edges look dry.

For the sauce:

In a skillet over medium high heat, melt the butter. Whisk in the flour and keep whisking until fully combined. Keeping the whisk moving and add the cold milk. Whisk the liquid until it is combined, and add the Frank's hot sauce, Srirachi sauce, and cayenne pepper. Season with salt and pepper.

For the pizza:

Toss chicken into sauce.

Spread the sauce and chicken mixture all over the pre-baked pizza crust, then top with the mozzarella cheese, sliced heirloom tomato and onion. Finish by spreading the blue cheese crumbles. Bake at 400 on the bottom rack for 20 minutes until the cheese has melted.

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Adapted from: Fifteen Spatulas