Buffalo Chicken Pizza

I always love taking one meal and playing with the leftover ingredients the next night. Sometimes it works, sometimes it doesn't. For instance, Jim and I made pot roast on a Sunday night a couple of weeks ago and ate it every night until Thursday. Then, we made "pot roast pasta"--basically pot roast veggies and meat mixed in with egg noodles and a cream sauce based off of the jus from the pot roast. I ate it that night because I had to, but it wasn't my favorite, probably because I was really sick of pot roast.

Thank goodness last night's reinvented dinner work wonderfully. On Wednesday, Jim made his delicious pan-fried chicken, which I've posted about before. The next night, we decided to make buffalo chicken pizza with the leftover chicken breast. Yum! It's super easy if you've already got the chicken cooked from the night before and it is quite delicious.

Your favorite pizza dough will work just fine. This can be a mix, canned pizza dough, or a ball of dough from your favorite pizzeria. If you live in Columbia, I recommend stopping by Shakespeare's and asking for a ball of their large pizza dough. It costs less than $1 and it's great crust dough.

Buffalo Chicken Pizza

Pizza dough

1-15 oz. can tomato purée

2 T. wing sauce

1 T. Worcestershire sauce

3 cloves garlic, minced

2-3 T. butter

1/2 yellow onion, diced

1/2 green pepper, diced

8 oz. fresh mozzarella, sliced (or you can find mozzarella pearls)

1 to 1 1/2 pan-fried chicken breasts, cut into slices or chunks (recipe found here in previous post)

Preheat the oven to 375 degrees. Roll out the pizza dough to make a "large" pizza. It's not really technical, just roll out the dough until you like the size and thickness. Take a fork and poke holes throughout the crust to prevent air bubbles. Place the crust in the oven for 10 minutes.

In a large skillet over medium heat, melt the butter. Add the garlic and cook 1-2 minutes. Add the tomato purée, wing sauce and Worcestershire sauce. Add the chicken.

When crust is done precooking, take out of the oven. Spread the chicken sauce mixture evenly over the crust. Place the mozzarella cheese evenly over the pizza as well. Finally, spread the diced onions and green onions over the pizza.

Bake for 15-20 minutes, or until cheese is starting to brown and bubble.