Spicy Fried Chicken Pizza
Serve this pizza in place of Buffalo Wings when you need a snack for your favorite couch-coaches during football or NASCAR season.
Makes two 12-inch pizzas
- 1 pound fried chicken nuggets or strips, fresh or frozen
- 1 cup Buffalo Wing sauce
- ½ recipe Classic Crust dough or Honey Wheat Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 2 cups Speed-Scratch Tomato Sauce
- 1 teaspoon Tabasco sauce
- 2 teaspoons sugar
- 1 cup shredded Colby cheese
- 2 cups shredded mozzarella cheese
- 1 cup sliced celery
- ½ cup diced red onion
- 1 cup crumbled bleu cheese
Line a baking sheet with nonstick foil. Lightly dip each chicken nugget or strip in Buffalo Wing sauce and arrange in a single layer on the foil. Place in a preheated oven. For frozen chicken, follow package baking instructions, turning chicken pieces at least once during baking. For fresh fried chicken, bake at 350° for 5 to 7 minutes. Remove from oven.
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
In a bowl, combine tomato sauce, Tabasco, and sugar. Whisk to blend. Spread half the sauce in the center of each pizza, leaving edges bare.
Combine Colby and mozzarella cheeses. Sprinkle 1½ cups over the sauce on each pizza, leaving edges bare.
Dot each pizza with fried chicken pieces, followed by celery and onion. Sprinkle onion and parsley over each pizza. Divide crumbled bleu cheese over the pizzas.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.