Buffalo Chicken–Beer Bread Pizza
Ingredients
Crust
- 2 cups Gold Medal all-purpose flour
- 1 tablespoon sugar
- 1 package regular active dry yeast 2¼ teaspoons
- 1 teaspoon baking powder
- 1 teaspoon coarse kosher or sea salt
- ¾ cup lager beer such as a Boston lager, warmed to 105°F
- 2 tablespoons olive oil
Topping
- ¼ cup Buffalo wing sauce
- 2 tablespoons lager beer such as a Boston lager
- 1 tablespoon butter melted
- 1½ cups chopped cooked chicken
- 1 cup shredded mozzarella cheese 4 oz
- 1 cup shredded provolone cheese 4 oz
- ⅓ cup crumbled blue cheese
- 2 tablespoons sliced green onions 2 medium
Instructions
- Heat oven to 450°F.
- In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt.
- Stir in ¾ cup beer and the oil.
- Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute.
- Stir in remaining 1 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
- Cover; let rest 30 minutes.
- Spray large cookie sheet with cooking spray.
- On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
- Bake about 10 minutes or until edges just begin to turn brown.
- While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter.
- Add chicken; toss to coat.
- Remove crust from oven.
- In small bowl, mix shredded mozzarella and provolone cheeses.
- Sprinkle crust with 1 cup of the cheese mixture.
- Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese.
- Return to oven; bake 8 to 10 minutes longer or until cheese is melted and crust is deep golden brown.
- Sprinkle with green onions.
Notes / Tips / Wine Advice:
Add ¼ cup chopped celery to the top of the pizza for an additional freshness.