Rachael Rays Buffalo Chicken Pizza Recipe 455 Food

BARBECUE CHICKEN PAN PIZZA

Steps:

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
• Gather your ingredients.
• Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
• Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
• Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
• Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half, wrap half the dough and freeze for later use.
• Preheat the oven to 525 to 550 degrees F.
• Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
• Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

CHICKEN PIZZA

Steps:

• Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel seed, red pepper and thyme
• Marinate a few minutes Preheat a large griddle pan or grill pan over medium high heat
• Preheat broiler as well
• Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan
• Add sliced garlic and stir a minute; add tomatoes and season with salt
• Cover pan to trap heat and cook to soften tomatoes for 8-10 minutes, shaking pan occasionally
• Add basil to sauce and stir to wilt
• Grill or griddle-cook the chicken a few minutes on each side then transfer to baking sheets
• Top chicken with sauce and then mozzarella cheese, as if it were a small pizza
• Broil to brown and melt cheese

RACHAEL RAY'S BUFFALO CHICKEN PIZZA RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. In a medium skillet over med-heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses and scallions. Bake 18 minutes or until crisp.

THAI CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
• Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
• While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
• Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

WINGLESS BUFFALO CHICKEN PIZZA

Steps:

• Preheat the oven to 425*F.
• Preheat a grill pan over high heat.
• Place the chicken on a plate and drizzle with extra-virgin olive oil.
• Season it with the grill seasoning.
• When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
• Stretch the dough to form a pizza, using cornmeal or flour to hekp you handle it.
• If you let it rest and warm up for a few minutes, it will handle more easily.
• Set the pizza on a pizza pan to the side.
• In a medium skillet over medium heat, melt the butter and stir in the Worcestershire, hot sauce, and tomato sauce.
• (**Personal note: To cut down on the heat, we used 2 Tbsp hot sauce and 1 cup of tomato sauce.).
• Remove the chicken from the grill pan and slice it thin.
• Add the chicken to the sauce and stir to coat.
• Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions.
• Bake for 18 minutes, or until crisp.

RICOTTA AND CHERRY FOCACCIA PIZZA

Steps:

• Set oven to 425 degrees F.
• Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape. Prick the dough all over in several places with the tines of a fork. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush. Season the bread with a little salt, a tablespoon of sugar and the rosemary. Bake bread until evenly deep-golden all over, 16 to 18 minutes.
• Beat ricotta cheese with honey and zest until smooth. Ready the cherries, pittng and halving them.
• Dot the hot bread with ricotta and top with cherries, cut and serve.

HOT BUFFALO CHICKEN SANDWICHES

Steps:

• Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
• Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
• Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

10-MINUTE WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F.
• Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Steps:

• Preheat oven to 375°F or broiler to medium.
• Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
• Once the butter has melted and the pot is hot, add the ground chicken.
• Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
• Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
• Cook, stirring frequently, for about 3-4 minutes.
• Add the chicken stock and scrape up any brown bits on the bottom of the pot.
• Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
• Simmer for 8-10 minutes to let the flavors come together.
• While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
• Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
• If using the broiler, 2-3 minutes should do the trick.
• Remove from the oven and sprinkle with the chopped parsley.
• Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

RACHAEL RAY'S BUFFALO CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Heat 2 tablespoons of EVOO (extra virgin olive oil) in a large skillet over medium-high heat.
• Add the chopped chicken chunks and sauté them on both sides until golden brown.
• Remove chicken chunks from skillet and reserve on a plate.
• Add another 2 tablespoons of EVOO, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
• While the veggies are cooking start the sauce. In a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
• Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
• Simmer the gravy until thickened, 2 or 3 minutes.
• Return the reserved chicken chunks to the skillet with the cooked vegetables.
• Add the gravy, stirring to combine.
• Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
• TOPPING:.
• In a medium-size mixing bowl, prepare the cornbread according to package directions.
• Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
• Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.

RACHAEL RAY'S THAI CHICKEN PIZZA

Steps:

• Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
• In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
• While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
• When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.