How great was my friend, Erin from Lovisa Photo? And how TASTY is that FUEGO?! Thank you again, Erin, for sharing your genius in the kitchen. We are forever grateful. (too much drama? i don't think so)
So here's what you need for this kickin' pizza: (for two)
- 1 & 1/2 breast of chicken- grilled or baked in just olive oil.
- 1 pizza base, either bought from Trader Joe's (or whatever secondary grocery you may have to use ;) rude, i know, sorry.) or homemade... use our recipe if you'd like!
- good, light tomato sauce... if you're using jar sauce, we suggest dicing up some fresh roma tomatoes in it as well.
- white cheddar cheese, preferably sharp
- crumbled bleu cheese
- 2 Tablespoons butter
- one small yellow onion
- 3 stalks of fresh, crunchy celery
- extra virgin olive oil
- all-purpose flour
- Frank's Red Hot sauce
- seasoned salt
First things first, preheat your oven to 350 degrees and prep your pizza base. Lightly olive oil and flour your baking sheet and spread the pizza dough out. Top with your tomato sauce and some chunky slices of white cheddar cheese. When the oven is ready, slip that baby in for about 10 minutes just to set the base and get that cheese nice and gooey.
While this is baking, warm up some olive oil in a skillet, chop your onion into nice skinny strips, throw them in the skillet and dust with seasoned salt. Let them cook on medium-low and get nice and soft. While those are cooking, chop up your celery and grate some of the white cheddar cheese.
(not too chunky, not too fine for the celery)
Now, when your onions are lookin' good, add in a good few hefty splashes of Frank's Red Hot and stir it in... yum!
At this point, your pizza base should be ready! Slice up the chicken into the size pieces you want, add in the 2 tablespoons of butter to the skillet of onions and throw the chicken in. Mix it around well until the pieces are coated in all the onion-y, buffalo goodness.
Dollop around some more of the tomato sauce and top with the prepared buffalo chicken and onion mixture.
Now sprinkle around that grated white cheddar and top with the crumbled bleu cheese.
Pop it back in the oven for about 5 minutes, until everything just melts. (but don't wait for the crumbles of bleu cheese to totally melt, it's better if there's still some good chunky bits)
(are you kidding?)
And now for the finishing touch... add that celery all over for the best crunch.
And you're done! Slice it up and dish it out and enjoy the fiery, bite-y, fresh crunch-filled goodness of your homemade delight. We suggest washing it down with a Dos Perros and a smile.
Warning: you may need a tissue and you'll definitely need a knife and fork.