It’s been miserable today, the rain has been pelting it down on and off all day and I’ve stayed at home in an attempt to remain warm and dry (apart from a quick trip to the gym to justify the indulgence)! I’m gonna try and keep it quick this week, I’m exhausted, sat here in my pyjamas, praying tomorrow could be Saturday morning instead of Monday morning, with a tub of frozen yoghurt in front of me for consolation. It’s not really working but I’ll probably continue eating my feelings anyway.
This week’s recipe is, in my opinion, a thing of wonder… It’s a labour of love, takes a while but oh, boy, is it worth it! Buffalo chicken pizza, spicy, tangy buffalo chicken, cool, creamy blue cheesey goodness, sweet onions and a pop of fresh herbs. All on a crisp, thin pizza dough base with a thick crust. What more could one dream of on a Sunday evening?!
Ingredients (Makes 6 pizzas)
- 335g plain flour
- 335g strong white flour
- 1 teaspoon yeast
- 2 teaspoons salt
- 400ml water
- 50ml olive oil
- 1 chicken breast, diced small
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Freshly ground pepper to taste
- Buffalo chicken sauce
- One small, thinly sliced red onion
- Fresh parsley
- Olive oil
- Mozzarella cheese
- Cheddar cheese
- Semolina flour for dusting
Blue cheese dressing:
- 120ml mayonnaise
- 60ml sour cream
- 60ml whole milk
- 1 teaspoon Worcestershire sauce
- Pinch of salt and pepper
- 100g Stilton cheese, crumbled
- Mix together the flours, salt and yeast in a large bowl. Add the water and olive oil and mix well. Knead well for around 10mins. Dough should be tacky but not too sticky.
- Separate into 6 balls, flour your hands to prevent it sticking. Place in an olive oil greased glass tray and spray generously with olive oil.
- Cover the tray in clingfilm and place the dough in the fridge for 6/8 hours to rest, or better still, over night.
- Make the blue cheese dressing by whisking all the ingredients together until smooth, place in the fridge to let the flavours marry up.
- Remove the pizza dough from the fridge around 30mins before you’re ready to cook the pizza. Preheat your oven and pizza stone to the highest setting. Also place your rack on the top of the oven – in my oven this is the hottest part which is what you want with pizza. The hotter, the better!
- Meanwhile, chop up the chicken in nice small chunks, around 1cm cubes and rub in the mix of pepper, smoked paprika and garlic powder. (I skip the salt as the sauce you add later is tangy enough without…) Cook in a frying pan for around 3-4 mins or until white through. Place in a small bowl and add just enough buffalo sauce to coat the chicken.
- Grate your cheese, slice the onions and chop the parsley so you have all your toppings ready to go.
- Take the pizza stone out from the oven and place it on a trivet to protect your worktop surface. Sprinkle the pizza stone with semolina flour – this will ensure your pizza doesn’t stick to the stone. Grab one of the balls of dough and with your hands stretch it into a rough circle. Mine are never quite perfect but that’s part of the charm of a home made pizza…
- Top the dough with with 2/3 tablespoons of buffalo sauce, add chicken, a few pieces of onion and cheese (I used a blend of mozzarella and cheddar as the former is too delicate to shine on it’s own with the flavour combo in this case…)
- Sprinkle with a few sprigs of fresh parsley and drizzle over a tablespoon of olive oil before placing the pizza stone back on the top shelf of the oven to cook – it’ll only take 8-10mins so don’t stray too far!
- Once it’s out, drizzle with the blue cheese dressing and serve whilst piping hot!
Make this soon guys – I guarantee you won’t be disappointed!