Buffalo Chick’n Pizza
Ingredients:
- 1 teaspoon extra virgin olive oil, plus more for brushing
- 1/2 pound prepared pizza dough, at room temperature
- 1 package of Abbot’s Butcher Slow Roasted Chick’n
- 2 tablespoon + 1/3 cup Buffalo sauce
- Sea salt and black cracked pepper
- 1 1/2 cup plant-based mozzarella
- 1/2 small red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- Fresh cilantro, for topping
- Plant-based ranch dressing
Directions
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Brush a large bowl with extra virgin olive oil. Roll the pizza dough into a ball, place in the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place for about 30 minutes.
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Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425° F, for at least 20 minutes.
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Lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10” round, stretching it as needed.
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Place the Chick’n into a bowl. Mix with 2 tablespoons of Buffalo sauce and lightly season with salt and pepper.
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Spread the remaining 1/3 cup of Buffalo sauce over the dough. Top with the Chick’n, cheese, red onion and bell pepper.
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Slide the pizza (on the parchment) onto a pizza peel or another baking sheet and transfer to the hot stone or hot baking sheet. Bake until the cheese melts and the crust is golden, about 12 - 15 minutes.
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Once you are ready to serve, top with fresh cilantro and drizzle with ranch dressing. Enjoy!
