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Buffalo Chicken Beer Bread Pizza
cups Gold Medal™ all-purpose flour
package regular active dry yeast
teaspoon baking powder
teaspoon coarse (kosher or sea) salt
cup lager beer, such as a Boston lager, warmed to 105°F
tablespoons olive oil
Buffalo Chicken Topping
cup Frank's™ RedHot™ Buffalo Wings Sauce
tablespoons lager beer, such as a Boston lager
tablespoon butter, melted
cups chopped cooked chicken
cup shredded mozzarella cheese (4 oz)
cup shredded provolone cheese (4 oz)
cup crumbled blue cheese
tablespoons sliced green onions (2 medium)
Heat oven to 450°F. In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt. Stir in 3/4 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 14x10-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, and 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 or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.
Add 1/4 cup chopped celery to the top of the pizza for an additional freshness.
No nutrition information available for this recipe.
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