In Rotaish: Buffalo Chicken and Cauliflower Pizza Pie
In The Rotation means that Joe and Sydney make this meal maybe once a week or once every two weeks. It's always a super dependable dinner that's quick, healthy-ish and delicious. Like a good pitcher in baseball, this dish is constantly in the rotation.
WHAT: Buffalo Chicken Pizza with Cauliflower with a Cheese Stuffed Crust
WHY: I love buffalo chicken, Joe loves buffalo chicken pizza, and don't lie...you love it too. We've definitely had weeks where we've had buffalo chicken more than once in a menu. Instead of ordering it out and getting the greasier version, we have this every once in a while to indulge that craving. We've added the cauliflower because, why not? It's fun and festive.
Pizza Crust - Just pick up some pizza dough from the grocery store. We just use the store brand and it's delicious. I've made homemade dough before, and it was simple and delicious. But that takes up too much time on a weekday night when we usually make this.
Buffalo Chicken Goodness - Two options. Make sure you have your favorite buffalo sauce on hand!
Option one is super easy. Grab a rotisserie chicken and shred. Then add as much Franks hot sauce as you'd like for heat, but make sure it's not too liquidy (technical term).
Option two - Grab some chicken (around 1.5 chicken breasts) and cook it up yourself and coat in franks. For this meal we marinated the chicken boobs in Franks the day before, cut it into chunks, and cooked it on the skillet. Whatever works for you!
Cauliflower - Half a package of frozen riced cauliflower, cooked (or about a cup and a half). You can rice the cauliflower yourself but just grabbing it already riced is a GAME CHANGER. It keeps the pizza "sauce" you create much more consistent and the texture is just better. Either way you do it, make sure to drain, drain and drain the cauliflower in a colander. Again we're trying to control the wetness of the pizza toppings so there is an actual crust to this pizza, and not some soggy mess.
Cheese - A package of your favorite cheese blend. If you want a stuffed crust, a package of string cheese (jalapeno or pepper jack is amazing). Maybe some blue cheese crumbles too if you're feeling frisky.
- Preheat your over to 450. Follow the instructions on the packaging on your crust but ours is always 450. Pizza is normally made in super hot ovens over a short period of time. So don't cheat on this step. Make sure your oven is at this temp before you throw in your pizza. You'll notice a pretty obvious difference between cooking time and pizza dough when you throw it in there and it's not fully preheated. You'll have nightmares!
- Roll/Stretch out your dough. Ours is normally in the 12-14 inch range. Sometimes to dough doesn't respond well to a rolling pin, so just use your hands. Don't rip the dough, just gently suggest that it stretch out a bit.
- WARNING: If it's too thin, it won't support your filling. Notice that there's a pie in the title for this dish, that's because there is a LOT of topping. If you can see through the dough (look at how beautiful and strong that gluten is), then you've gone too far. Take note wannabe bread bakers - that's what recipes mean when they call for you to do the window pane test.
- Stuffed Crust Bonus - If you'd like to stuff your crust, go a little bit bigger. Take that string cheese and lay it around the edge of your crust (about half an inch from the edge). Roll it up and seal by pressing crust to the bottom of the dough.
- Prick the bottom of the dough with a fork. This helps make sure that bubbles don't appear in the crust. I worked at a Pizza Hut way back in the day, making those stuffed crust pizzas you see on the commercials, and it's the one trick I remember.
- Combine your chicken with the riced cauliflower. Add a little more Franks so it's as hot as you like but watch the consistency. Nothing too crazy! Add some blue cheese crumbles too if you'd like.
- Throw your toppings on and evenly spread them out. So close!
- Bake! Normally for 15-25 minutes, depending on your oven temp and size of your pizza. Once you've hit 15 minutes, check on it every other minute or so, be sure to watch the bottom of your pizza.
- Let cool and enjoy!