Description
A sophisticated take on the classic buffalo pie. Ultra-thin crispy crust topped with spicy chicken, melty mozzarella, and pockets of creamy, savory Gorgonzola cheese. Finished with fresh celery leaves.
Ingredients
1 large thin pizza crust (store-bought or homemade rolled thin)
1.5 cups cooked shredded chicken
1/2 cup buffalo sauce
1 tbsp olive oil
1 clove garlic, minced
1.5 cups shredded mozzarella cheese
1/3 cup creamy Gorgonzola cheese, crumbled
1/4 small red onion, thinly sliced
Fresh celery leaves for garnish
Instructions
1. Preheat your oven to 450°F (230°C). Place a pizza stone or heavy baking sheet in the oven to heat up.
2. In a bowl, toss the shredded chicken with the buffalo sauce until fully coated.
3. Roll out your dough very thin. Carefully place it on a piece of parchment paper.
4. Mix the olive oil and minced garlic. Brush this lightly over the crust (instead of a heavy sauce base).
5. Par-bake the crust (on the stone/pan) for 3-4 minutes until it just starts to set.
6. Remove from oven. Sprinkle the mozzarella cheese evenly over the crust.
7. Distribute the buffalo chicken and red onion slices on top.
8. Dot the pizza with chunks of Gorgonzola cheese.
9. Return to the oven and bake for 8-10 minutes, or until the crust is deeply golden and crispy, and the cheese is bubbly.
10. Garnish with fresh celery leaves and slice immediately.
Notes
**Crispiness Secret:** Baking the pizza on parchment paper directly on a hot stone gives you the best crunch. Remove the paper for the last 2 minutes of baking if you can handle it safely!
**Gorgonzola Tip:** If you find blue cheese too strong, mix the Gorgonzola with a little cream cheese for a milder dollop.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 50mg