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Buffalo Chicken Pizzas

Buffalo Chicken Pizzas
  • Prep 20 min
  • Total 40 min
  • Ingredients 8
  • Servings 4
Spicy buffalo chicken meets pizza for a doubly delicious meal. With refrigerated pizza crust, assembly is quick and easy.
Updated June 16, 2021
Bake-Off® Contest 39, 2000
Bake-Off® Contest 39, 2000
Kristin McLaughlin
Boyertown, Pennsylvania

Ingredients

  • Olive oil
  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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)

Steps

  • 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 Facts

Serving Size: 1 Pizza
Calories
590
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
115mg
39%
Sodium
1050mg
44%
Potassium
460mg
13%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
4%
Sugars
8g
Protein
40g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
25%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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