Buffalo Chicken Pizza

Heat a pan over medium heat and put in olive oil and butter. While those are heating up, dice the onion.

When the butter and olive oil are doing pretty melty things together, toss in the onions.

While the onions are getting their sweat on, dice up the chicken and sprinkle generously with salt and pepper.

Once the onions are soft and glistening, put the chicken in the pan and sauté until done.

When the chicken is done, remove from heat and pour in the hot sauce and stir to coat the chicken.

Oil and flour your pizza pan and roll out your dough. If you are talented and coordinated, you can flip your pizza in the air. I’m not, so I rely on my friend the rolling pin.

Spread the Blue Cheese dressing over the dough, then sprinkle the cheese on top. Top with the chicken and onions. Finish off with the Blue Cheese crumbles.

Bake at 425F for 10-12 minutes.

*Variations on ingredients:

When using Rotisserie Chicken, cook the onions completely then remove from heat and add the chicken and the hot sauce.

My Wal*Mart sells bags of dough for $.88 in the “specialty” refrigerated items near the deli. This is (almost) as good as my dough recipe and makes prep that much easier.

If Blue Cheese Crumbles are too strong, top with shredded Cheddar Cheese.