Best Rachael Rays Buffalo Chicken Pizza Recipes

Hot Buffalo Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 15

4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

Steps:

Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

Rachael Ray's Buffalo Chicken Pizza Recipe - (4.5/5) image

Provided by grinder

Number Of Ingredients 11

3/4 lb. chicken breast cutlets
Extra-virgin olive oil
2 teaspoons grill seasoning
1 pizza dough
2 tablespoons butter
1 tablespoon Worcestershire
2-3 tablespoons hot sauce, or more
1/2 cup tomato sauce {4.5oz}
4 oz. shredded Monterey Jack cheese
2 oz. cup blue cheese crumbles
3 scallions, thinly sliced

Steps:

Preheat oven to 425°F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. In a medium skillet over med-heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses and scallions. Bake 18 minutes or until crisp.

Wingless Buffalo Chicken Pizza image

Provided by billikers

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast
extra virgin olive oil, for drizzling
2 teaspoons McCormick grill seasoning, such as McCormick's Montreal Steak Seasoning (eyeball it)
1 (14 ounce) can pizza dough, Pillsbury
2 tablespoons butter
1 tablespoon Worcestershire sauce (eyeball it)
2 -3 tablespoons hot sauce, to taste
1/2 cup tomato sauce
1 cup shredded monterey jack cheese, 4 generous handfuls
1/2 cup crumbled blue cheese
3 scallions, thinly sliced

Steps:

Preheat the oven to 425*F.
Preheat a grill pan over high heat.
Place the chicken on a plate and drizzle with extra-virgin olive oil.
Season it with the grill seasoning.
When the grill pan is hot, cook the chicken for about 3 minutes on each side, until it is cooked through.
Stretch the dough to form a pizza, using cornmeal or flour to hekp you handle it.
If you let it rest and warm up for a few minutes, it will handle more easily.
Set the pizza on a pizza pan to the side.
In a medium skillet over medium heat, melt the butter and stir in the Worcestershire, hot sauce, and tomato sauce.
(**Personal note: To cut down on the heat, we used 2 Tbsp hot sauce and 1 cup of tomato sauce.).
Remove the chicken from the grill pan and slice it thin.
Add the chicken to the sauce and stir to coat.
Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions.
Bake for 18 minutes, or until crisp.