We made this as part of a customized pizza trifecta for the NFL Draft a few weeks ago. This particular one was a no brainer to make given how I love Buffalo Sauce combined with the event at hand! Unlike other Buffalo Chicken Pizzas I’ve had in the past, I decided to incorporate celery by building it as a critical component in my sauce…and then I decided to add some crumbled blue cheese as a finishing touch! Not only was this pizza tasty…it fueled my team to a draft that looks strong at first blush (although we really won’t know for 3-4 years whether it was a good one or otherwise).
Anyway, if you’re interested, the other two personal sized pizzas we made to suit everyone’s tastes were Bacon Mushroom Gruyere Pizza and Beet and Arugula Pizza!
Time: 45 Minutes
Ingredients:
- Pizza Crust or Dough. Go with pre-made, or try Making Your Own!
- A few Stalks of Celery
- Defrosted Chicken Tenders
- Buffalo Sauce
- Blue Cheese Dressing
- Crumbled Blue Cheese
- Shredded Mozzarella
Method:
- Preheat your oven to 375 degrees F, and place your pizza stone in the oven.
- As your oven heats, dice your celery, and sautee it in a little butter to caramelize.
- When your celery is done, scoop it into a blender, and pour in some buffalo sauce and blue cheese dressing. Puree to make your sauce.
- Slice your defrosted chicken tenders into chunks.
- If working with pizza dough, roll it out on a piece of parchment paper to the size you like. Remove your pizza stone from the oven, and place your pizza dough or crust atop.
- Spread your celery/buffalo sauce atop your dough/crust.
- Arrange your chicken tender chunks on your sauce.
- Sprinkle your shredded mozzarella over your toppings, and then add a touch of crumbled blue cheese.
- Drizzle a little more Buffalo sauce on top of everything.
- Bake for 15-25 minutes (depending on the thickness of your crust and whether you’re using precooked or raw dough).
- When your cheese is melted, and your crust is crisp to your liking, remove from the oven.
- Slice, plate, devour, and enjoy!
