Buffalo Chicken Pizza

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Buffalo Chicken Pizza

5 from 2 votes Only logged in users can rate recipes
Recipe by FIG Course: Lunch Entree, RecipeCuisine: Italian
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

475

kcal
Serving Size

1

Slice
Total time

20

minutes

This homemade buffalo chicken pizza is made with nutritional whole-wheat dough. This pizza is layered with tender pulled chicken, a blend of mozzarella and provolone cheese and whipped cream cheese. This pizza is also packed with spice from the buffalo sauce.

Ingredients

  • 24 oz Raw Pizza Dough Ball, Fresh

  • 1/4 c Hot Sauce

  • 1 tbsp Hot Sauce

  • 12 oz Cooked Pulled/Shredded Chicken

  • 2 c Cheese Blend Mozz/Prov Shredded

  • 2 tbsp Whipped Cream Cheese

  • 1/4 c Nonfat Plain Greek Yogurt

  • 1 tbsp Ranch Dressing

Directions

  • Preheat convection oven to 350° degrees.
  • Combine 12 ounces of diced chicken with 2 tablespoons buffalo sauce and let stand in cooler. This step can be done a day ahead of time.
  • Prepare creamy buffalo base by combining the Greek yogurt, cream cheese, the rest of the buffalo sauce and ranch dressing. Mix well and combine. Add chicken to creamy sauce.
  • Prepare pizza dough and spread the creamy buffalo sauce and chicken mixture to evenly coat the pizza dough leaving some room around the edges for the crust.
  • Top with 2 cups of cheese and place in a pizza oven to bake, according to specific oven instructions. Cook for 10-15 min or until crispy and golden brown.
  • HACCP
  • CCP: Heat to 165° F or higher for at least 15 seconds
  • Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
  • CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
  • CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140° degrees must be removed from service until such time as they are reheated to 165° degrees. Any food not eaten after reheating must be discarded.
  • CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • CCP: Record time and internal temperature of completed recipe on daily log.

Recipe Video

Notes

  • Allergens: Milk, Wheat
  • Meal Components: 2 oz. of Meat/Meat Alternatives. 2 oz. (Eq) of Whole Grain-rich

Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories475
  • % Daily Value *
  • Total Fat 25g 39%
    • Sodium 711mg 30%
    • Total Carbohydrate 32g 11%
      • Dietary Fiber 3g 12%
    • Protein 22.899g 46%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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