I might have Seasonal Affective Disorder. Or, I might be a hypochondriac. I hate that it gets dark so early already. It’s 8:45 and pitch black. A couple weeks ago at this time we’d just be leaving to go running. Our schedule is all out of whack. Plus, even when I come straight home from work and make dinner immediately, I still don’t have time to take decent pictures with natural light. Such problems I have.
I saw Macaroni & Cheesecake make this pizza last week & couldn’t wait to try it. We love Buffalo Chicken Dip around here & this is basically the same components. Plus bread. I was sold.
I switched it up a little bit and used more chicken than the recipe called for. I intended on making the dough but ended up grabbing a Pillsbury pizza crust and didn’t mind it at all. It came together really quick and it was really good. I’ll tell you what I did.
Source: Based off Macaroni & Cheesecake‘s post
Serves: 9 pieces, so 2-4 people
1 recipe pizza dough (I used Pillsbury)
2 Tb butter
1 cup Frank’s Buffalo Hot Sauce
1 lb bones skinless chicken breast, shredded
2 Tb brown sugar, packed
3/4 cup shredded cheese of your choice (I used Mexican four cheese blend)
1/4 cup blue cheese crumbles
Ranch Dressing for drizzling over top
Preheat oven to 500 degrees. Spray pizza pan with cooking spray. Spread dough out into a 10 to 12 inch circle or square on the pan. I chose square. Pre-bake dough for 4-5 minutes.