This mini pizza recipe satisfies my craving for buffalo chicken and pizza all in one! Could there be anything better?
This seriously has to be one of the best recipes I've made in a while!
(If you are not a fan of buffalo chicken, check out my "note" below for a BBQ-style option.)
The recipe utilizes Rhodes™ frozen bread dough or their frozen dinner rolls. It will yield 8 mini pizzas. If you use frozen bread dough, you will cut the bread into 8 equal pieces once thawed. (I find it easy to use kitchen scissors to do this!) If you use frozen dinner rolls, you will need 8 rolls (thawed). I pull my dough out of the freezer the night before, place it in a zip-top gallon bag and allow it to thaw out in the fridge.
Recipe is adapted from Yvonne's Buffalo Chicken Pizza from Tried and Tasty featured on Rhodes website.
1 loaf frozen bread dough (cut into 8 equal pieces) or 8 frozen dinner rolls (thawed and brought to room temperature)
2 cooked chicken breasts (about 2 - 3 cups after cubing or shredding)
3 tablespoons butter, melted
1/2 cup Frank's Red Hot Sauce
1/4 cup bleu cheese dressing (plus more for dipping)
1 cup shredded mozzarella cheese
Celery, for garnish
Preheat oven to 400 degrees.
Spray counter or work surface with non-stick spray and flatten out dough into eight mini pizza rounds (in about four or five-inch circles). Place dough on sprayed baking sheet or one lined with parchment paper that has been lightly sprayed. Cover well with plastic wrap and set aside.
Combine the melted butter and hot sauce in a small bowl. Pour over chicken and stir to coat. (Chicken can be cubed or shredded ... whatever your preference.) Rotisserie chicken would work great here! (I chopped up my shredded chicken a bit so that there wouldn't be long strands falling off when you bite into the pizza.)
Remove plastic wrap from dough circles.
Top each circle with some bleu cheese dressing.
Spoon a little of the chicken mixture evenly over each circle.
Top with mozzarella cheese.
Bake for 10 - 15 minutes.
Remove from oven and sprinkle on some finely diced celery, if desired.
Serve with some extra bleu cheese dressing and some celery/carrot sticks on the side.
NOTE: Mr. Joyously Domestic prefers BBQ chicken and does not like buffalo-style anything (or bleu cheese for that matter). So, I adapted this recipe for he and my girls by substituting ranch dressing for the bleu cheese dressing and BBQ sauce (still combined with the melted butter) for the hot sauce. Scallions or chives can be used to garnish in place of the celery.