Buffalo Chicken Pizzas

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

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Servings 4

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( 26 ) Ratings

26 Ratings

5 Stars 16%

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27c579fd-7720-4991-a7d0-2a0b1a86e248

Bake-Off® Contest 39, 2000

Kristin McLaughlin

Boyertown, Pennsylvania

ingredients 8
Prep Time 20 min
Total Time 40 min

Ingredients

: Olive oil

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

3: tablespoons butter or margarine

1: lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1: medium sweet onion, chopped (1/2 cup)

3: tablespoons red pepper sauce

1: cup diced plum (Roma) tomatoes

1: cup shredded Monterey Jack cheese (4 oz)

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pizza

Calories: 590
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 1050mg; 1050%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 40g; 40%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 25%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;