Buffalo Chicken Pizza

Who doesn't love pizza and wings? I know I sure do! So to combine the two made perfect sense to me. I saw a recipe on pinterest that I lightened up considerably (read as: I don't use half a stick of butter in my recipe!) and I changed a few other things to my tastes. I made a thin crust to serve as the base of the pizza, the crust recipe is from Natural Fusion Videos and I have used it many times before! If you are a buffalo chicken fan you will love this recipe.

Buffalo Chicken Pizza: 8 Slices

1lbs Chicken Breast
Chicken Stock
1 Bay Leaf
1C Flour
1-1/2tsp Baking Powder
1/2tsp Salt
1-1/2tsp Shortening
1/3C Milk
6TB Texas Pete Hot Sauce
1TB Worcestershire Sauce
1TB Butter
6TB Blue Cheese Crumbles
2oz Monteray Jack Cheese - Shredded

Place the chicken breast in a sauce pot and cover by at least 1" with chicken stock, add the bay leaf and bring up to a boil and cook until the chicken is completely cooked. Remove from the pot and either shred with 2 forks or place in a stand mixer and with the paddle attachment turn on medium speed and after 5-10 seconds turn the mixer off and you will have pretty much perfectly shredded chicken.

Empty the chicken stock from the pot and return the pot to the stove. Mix the Texas Pete, Worcestershire Sauce & Butter together over medium heat until the butter melts and the sauce starts to bubble. Remove from the heat and add the chicken to the sauce, give it a toss to evenly coat the chicken. Set to the side.

In a mixer combine the flour, baking powder, salt, shortening & milk together until a ball forms. Remove to a clean counter and form into a disc then roll out with a rolling pin until the dough has been stretched to fit your pizza pan. Grease the pizza pan and place the dough on it. Top with the chicken, then cheeses and place in a 450° oven for 14-18 minutes until the crust has turned a nice golden brown and the cheese is bubbling. Remove from the oven and let it sit for a minute before slicing and serving up.

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WW: 5 points / slice