Home-shredded cheese melts the BEST

Functional Foodie Friday: Buffalo Chicken Pizza

Hot, hot, hot. It’s the only way I can eat my food in the Iowa winter. Plus I read somewhere (on the internet, maybe? It must be true) that hot peppers keep the germs away. So far it’s working.

I can sum up the healthy attributes of this pizza in two phrases:  real food and portion control. The latter was made easier by the fact that I used a  crust from Gluten Free Bistro and they’re not very big. Delicious, but only about a  12 inch crust. BUT (hear me out here) – the ingredients are whole grain and real food. Not a stinkin’ chemical in there! My druthers would have been P-Dub’s Pizza Crust, which is infallible, but unfortunately gluten is not my friend any more and I continue to experiment with alternatives. And the hot new cauliflower crust? It’s awesome, trust me, but alas, I had no cauliflower….

And RB had no idea he ate a gluten-free crust. I sort of wish he’d have hated it – more for me.

I also used homemade ranch dressing, but you could certainly use bottled, if you have a propensity toward a bunch of unpronouncables. Yes, that’s a word – now. Lots of preservatives in what I call “bottles of regret.” I like to use a mix from Erin Chase of $5 Dinners with light mayo, which has only one unpronouncable. And you only need to make a little at a time.

Side bar: I ROASTED A CHICKEN!! They were on sale at Fareway and I thought, dang, I could make that pretty and I know Ron Burgundy would clean off the running gears, so LOOKEE!! I brined him and everything! It wasn’t until I started cutting him up, that I realize I’d roasted him upside down. Or breast-down anyway. In all of these years of cooking I’ve never roasted a chicken, but I know turkeys go the other way. Still, it was tender and delicious, even with his hind end up in the air. Duh.

Sort of give a whole new meaning to the term “chicken plank.”

I will also tell you that it probably wasn’t that cheap, since after RB noshed on it for a day or so, I sliced off the breast meat and ended up with only a 2 1/2 cups of chicken for the freezer. But it looks pretty! (If you don’t mind running gears and blood vessels).

Keep in mind you may need more of the ingredients if you use a larger crust than I did.

Do-overs? I would have added a bit of gorgonzola or Maytag blue cheese on top.

And you just can’t beat that Emile Henry pizza stone.  Best there is. Guess someone reads these posts after all.

Buffalo Chicken Pizza

Pizza crust of your choice
1/3 cup ranch dressing
(about) 3 tablespoons buffalo sauce (to suit your taste) – divided
1/4 cup thinly sliced celery
1 cup shredded cooked chicken
4 oz jack cheese (please, please shred from a block. No bagged stuff allowed!)
2-3 tablespoons chopped cilantro

Mix dressing and about 1 tablespoon of the buffalo sauce in a small bowl. Like hot? Add more buffalo. Sprinkle celery on top.

Toss the chicken with the remaining buffalo sauce and spread over the top of the pizza. Top with cheese, and bake in a preheated oven at 450°. Bake for about 15 minutes or until crust is brown and cheese is well melted. Top with cilantro and serve.

Tea today: China Green (still a lot left over from the wedding!)