Thursday, February 9, 2012

Buffalo Chicken/Portobello Mushroom Pizza

February2012-12

This pizza was a hit! Not just with me, but everyone who ventured to eat it at the Superbowl Party we attended. It had the right amount of heat to it. It was incredibly easy (thank you pre-made crust) and quite affordable. For $20 (counting ALL ingredients to double the recipe...but I made them on separate days), I made two pizzas, which fed 5 adults and a couple of brave kiddos. We also had a tiny bit left over for a yummy snack! Adapted from this recipe at Spork or Foon. This is enough for 1 pizza.


BUFFALO CHICKEN/PORTOBELLO PIZZA
  • 1 lb package of chicken breasts
  • 1 large portobello mushroom
  • Extra Virgin Olive Oil
  • 2 tbsp butter
  • 1 tbsp worchestershire sauce
  • 1/2 cup Frank's Red Hot* sauce
  • 1 celery stick, chopped
  • 1 cup blue cheese crumbles
  • 1/2 cup tomato sauce
  • 1 package shredded mozzarella cheese
  • Kosher Salt and freshly ground black pepper
  • 1 pre-made store-bought pizza crust
Preheat oven to 350F. Line a baking sheet or pizza stone with parchment paper. 
Heat 2 tbsp olive oil in a medium-large saute pan over medium high heat.  Season chicken with salt and pepper, and cook until cooked through, about 7 minutes.  Set aside and let cool slightly. 
When cooled, cut chicken into 2" cubed pieces. Slice mushroom into cubes or lengthwise. Put each one in a separate bowl that can be covered with a lid.
In a small sauce pan, melt butter over medium-high heat. Add worchestershire sauce and hot sauce and combine.  Remove from heat. Pour even amounts over the chicken and the mushroom. Cover and shake it up. Let marinate. (if you let it marinate longer, it really brings out the heat of the sauce, which is quite good!)
Place pre-made pizza on baking sheet or pizza stone.  Top with tomato sauce and mozzarella. Top with chicken on one side, portobello mushroom on the other side.

February2012-4

Place in oven and bake until crust is golden brown and cheese is melted, about 18 minutes.  Remove from oven. Top with blue cheese crumbles and celery. Serve immediately.

*I usually keep the Frank's Red Hot nearby, because I found myself wanting to add it to everything else. It was awesome and lives up to their slogan. he he

1 comment:

E said...

That looks amazingly delicious!

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