Buffalo Chicken Pizza

Ingredients:

2 ¼ teaspoons (1 ¼ oz.packet) active dry yeast

1 ¼ cup water, warm (about 110 °F)

3 to 3 ½ cups all-purpose flour (depending on humidity may need to add another ½ cup if dough is still wet)

1 teaspoon salt

1-2 tablespoons extra-virgin olive oil

1 ½ cups chopped cooked chicken (I like to use Rotisserie chicken)

1/2 cup buffalo wing sauce (such as Frank’s, if can’t find the buffalo wing sauce the original Frank’s sauce will do)

1/4 cup tomato sauce

¼ teaspoon garlic powder

1/3 cup blue cheese crumbles (blue cheese crumbles normally come in a container of 5 ounces, so you will about of the container for the pizza)

1 ½ cups shredded mozzarella cheese

1 tablespoon green onions

Instructions:

In a mixing bowl add yeast and 2 cups flour. Whisk together.

Using your dough hook, turn on the mixer and slowly add in water.

Add salt and continue to mix.

Add the remaining flour a ½ cup at a time till all is incorporated or until dough is formed into a ball and pulling away from the sides of the bowl and just slightly sticky.

Dust counter top with flour and dump ball out of the mixing bowl. Divide into 2 balls (will only be using one ball to cook with).

With flour covered hands knead one dough till you have a nice smooth ball.

Drizzle olive oil in a clean medium size bowl. Place one dough inside, turn a few times. Cover with dish towel and leave in warm spot.

Rest for 30 minutes up to an hour or until double in size. Preheat oven to 425 ° F. Spray round pizza pan with nonstick cooking spray, set aside.

Once dough has risen place on a flour covered surface. Roll dough out into 8” circle using rolling pin. Transfer to pizza pan.

In bowl mix together chicken and buffalo sauce. Set aside.

Top pizza dough with tomato sauce. Sprinkle garlic powder. Top with shredded cheese, blue cheese, then with chicken.

Bake for 12-15 minutes or until crust is golden brown.

Top with green onions. Serve and ENJOY!