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Buffalo Chicken Pizzas

Buffalo Chicken Pizzas
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Spicy buffalo chicken meets pizza for a doubly delicious meal. With refrigerated pizza crust, assembly is quick and easy.

Prep Time:
20 Min
Total Time:
40 Min
Makes:
4 pizzas
Pillsbury Bake-Off
Kristin McLaughlin
Boyertown, PA
Bake-Off® Contest 39, 2000
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INGREDIENTS
Olive oil
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
3tablespoons butter or margarine
1lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1medium sweet onion, chopped (1/2 cup)
3tablespoons red pepper sauce
1cup diced plum (Roma) tomatoes
1cup shredded Monterey Jack cheese (4 oz)
DIRECTIONS
1.If using classic crust: Heat oven to 425°F. Lightly coat cookie sheet with olive oil. If using thin crust: Heat oven to 400°F. Lightly coat 15x10-inch or larger dark or nonstick cookie sheet with olive oil.
2.Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. In 10-inch skillet, melt butter over medium-high heat. Add chicken, onion and red pepper sauce; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove from heat. Stir in tomatoes.
3.With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.
4.Bake classic crust 13 to 16 minutes, thin crust 11 to 14 minutes, or until crust is deep golden brown.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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