It’s Sunday … which means it’s Pizza Day at The Madison House.
Today’s specialty pizza is Buffalo Chicken.
The local Double Dave’s pizza has (or more precisely had) a Sunday afternoon buffet. Often times (back in the day before chef Ken began making pizza) we went there after church to enjoy the great variety of slices, their stromboli (not quite up to PA standards, but good in it’s own right) and an overly sweet dessert pizza. On a whim, I tried the buffalo chicken pizza – what the heck, live dangerously, I’ve eaten stranger things. It was good, quite good. Sadly, Double Dave’s went belly up and since then, we’ve been hungry for Buffalo pizza.
Night before last, Madeleine had two of her friends over and I made them chicken nuggets (such a quick and easy thing to make; I use shake n bake). It turned out that I made too much, but in retrospect that was a good thing because, today in helping to prep the pizza toppings (a little mise en place) a little bell went off – Buffalo pizza. I sliced the chicken nuggets into thin strips then doused them with a generous pouring of Frank’s hot sauce. We were on our way.
Ken’s buffalo chicken pizza does not have any tomato based pizza sauce on it, but begins with olive oil and then fresh mozzarella cheese, blue cheese (optional .. for as much as I like blue cheese, it just doesn’t seem to set right for me on pizza), and thinly sliced spring onions.
Next add the sauced chicken pieces,
a generous sprinkle of part skim mozzarella and a pinch of italian seasonings,
then bake on a pizza stone as usual. (500 degrees minimum)
The result is DELICIOUS!
Add a dash or two of Frank’s atop the finished pizza and Voila’. My mouth is still watering.
~Enjoy!
