Servings: 8 servings
Prep Time: 15
Cook Time: 15
2 (12 inch)
prebaked pizza crust shells
pizza sauce or barbecue sauce
thinly sliced celery stalks
cooked, diced chicken
any flavor FRANK'S® REDHOT® Buffalo Wings Sauce
shredded mozzarella cheese
gorgonzola or blue cheese, crumbled
HEAT oven to 450°F. Place pizza shells on baking pans. Spread shells with pizza sauce and sprinkle with celery.
Toss chicken with Buffalo Wings Sauce. Arrange on top of pizzas and top with cheeses.
BAKE pizzas 15 min. until crust is crispy and cheese melts. Cut into wedges or squares to serve.
Tip: You may substitute 6 Tbsp. FRANK'S® REDHOT® Cayenne Pepper Sauce mixed with 2 Tbsp. melted butter for the Buffalo Wings Sauce.
Grill Method: Prepare pizzas as above. Place directly on grill rack. Grill over medium heat until cheese melts and pizza crust is crispy.
Reviewed on 03/24/2014
This recipe is absolutely astounding JUST the way it is, BUT it can be made absolutely amazing with a couple of tweaks.
First of all, you really need just a light brushing of tomato/pizza sauce atop the unbaked crust just to give this recipe an element of sweetness and a hint of tomato.
Second, I prefer to substitute the mozzarella cheese with some form of Pepper Jack. The mozz and the PJ cheeses are similar in taste and texture, but those flecks of pepper in the latter add a neat little kick. The other option here, of course, is to stick with the mozz and sprinkle on some red pepper flakes.
Third, I'd hold the crumbled bleu cheese off the top of this when baking. If you don't get a good bleu, then your pizza can suddenly have the odor of a dirty sock. My preference is to dabble on some good bleu cheese dressing/dipping sauce AFTER everything is baked.
I have alternated between using Frank's Wing Sauce and the homemade version of Frank's with butter added. The latter has a much better flavor, but it also is a tad greasier.
In any event, this recipe combines the best of a lot of worlds. Adding beer to the table can add yet another.