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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Can't get much easier than this! Boy is this tasty! This recipe is very versatile, too! I actually never measure anything, so I hope the measurements are right. Honestly, I don't think you could mess this up! I prefer to use the Bobloi 12 Thin Crust shells. You can also make 2 of the Boboli Mini Crusts instead of the 12 . Of course, you can use whatever pizza crust/dough you like. For something different, I made this spreading 2 tablespoons of blue cheese dressing on the crust before topping with the saucy chicken! It gave it a different twist! This is a fun recipe to play with!! Enjoy! Ingredients:
12 inches boboli pizza crusts (i prefer thin crust) |
1 1/2 cups rotisserie-cooked chicken, shredded |
1/2 cup buffalo wing sauce, plus 1 tablespoon buffalo wing sauce (i use wingman or frank's red hot) |
1/2 cup blue cheese, crumbled |
1 cup monterey jack cheese, shredded |
1/2 cup green onion, sliced 1-inch thick on the bias |
Directions:
1. In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.).
2. Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust.
3. Top chicken with cheeses, then sprinkle with green onions.
4. Bake at 425°F 15-20 minutes or until pizza has reached desired crispness.
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