BUFFALO CHICKEN PIZZA

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Buffalo Chicken Pizza image

I got this recipe off of Frank's Redhot Sauce web site. I fixed for the first time last week. DH loved it. I noticed that this was slightly different than the recipes I had seen posted. I adapted it to fit our needs.

Provided by happynana

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 prepared pizza crust, shells
1/2 cup pizza sauce
1/2 cup barbecue sauce
3 cups cooked shredded chicken
1/2 cup red hot sauce, I used Frank's Hot Sauce
2 cups shredded cheese, for pizza
2/3 cup blue cheese, crumbled

Steps:

  • Heat oven to 450 degrees.
  • Place pizza shells on pizza baking pans.
  • Combine pizza sauce and barbecue sauce.
  • Spread sauces on pizza shells.
  • Toss chicken with redhot sauce and arrange on top of pizzas.
  • Sprinkle cheeses on top of pizza shells.
  • Bake 15 minutes until crust is crisy and cheese melts.
  • Cut into slices. Could be used as appetizer and cut into smaller pieces.

Nutrition Facts : Calories 166.7, Fat 10.4, SaturatedFat 6.5, Cholesterol 27, Sodium 964.1, Carbohydrate 9.9, Fiber 0.5, Sugar 4.6, Protein 8.4

Raja Adeel
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I made this pizza last night and it was a hit with my family. The crust was crispy and the toppings were flavorful. I would definitely recommend this recipe.


Bingjie Zhai
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This pizza was so good! The buffalo chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.


Khadija Jim
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I've made this pizza several times now and it's always a crowd-pleaser. The buffalo chicken is always cooked perfectly and the sauce is the perfect amount of spicy. I would definitely recommend this recipe to anyone looking for a delicious and easy-t


Summer cookie
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I made this pizza last night and it was a hit with my family. The crust was crispy and the toppings were flavorful. I would definitely recommend this recipe.


Sajid Afridi
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This pizza was amazing! The buffalo chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.


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