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Buffalo Chicken Pizza
This Buffalo Chicken Pizza recipe has a secret weapon — a creamy base made with
unsweetened whipped cream laced with celery seed. The high heat of the pizza oven
quickly transforms the whipped cream into a thickened sauce that melds beautifully with
the mild blue-cheese flavor. This creates the ideal counterpoint for the spiced grilled
chicken and hot sauce. Fresh celery greens deliver the perfect
coup de grâce.
Yields 1 10 inch pizza
¹/8 teaspoon ground cayenne pepper
¼ teaspoon sweet paprika
¼ teaspoon turbinado sugar
½ teaspoon kosher salt
1 small chicken breast
Olive oil
4 teaspoons hot sauce, plus more to
drizzle on the finished pizza (I use BLiS
Blast)
¼ teaspoon celery seed
¾ cup whipped heavy cream
10-ounce Two Hearted Ale Whole-
Wheat Pizza Dough ball
2 ounces creamy blue cheese (I use a
buttermilk Emmi Roth blue cheese)
½ green onion (light green and green
parts only) sliced
½ cup celery greens and the skinniest
stems, chopped
Directions
Prepare the grill for direct grilling over a very hot fire, about 600°F.
Combine cayenne, paprika, sugar and salt to create the seasoning
blend for the chicken. Pound the chicken breast out to a uniform
half-inch thickness (paillard). Lightly brush with olive oil on both sides.
Sprinkle the seasoning blend onto the chicken, using it all. Grill over
high heat until cooked through, turning once, about 8 minutes total
cooking time. Remove from the grill, slice and toss in a bowl with the
hot sauce. Reserve.
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Fold the celery seed into the whipped heavy cream.
Working on a lightly floured surface (I use semolina flour), gently form
the dough with your hands into a 10- to 12-inch pizza.
Spread the whipped cream evenly onto the dough using a soft silicone
spatula. Distribute the blue cheese, followed by the chicken and green
onion.
Transfer the pizza into the oven. (See tip on page 217.) Cook until the
cheese is melted and the crust is nicely browned, about 2 to 3 minutes.
Remove from the oven. Drizzle on a little more hot sauce and then top
with chopped fresh celery greens.