Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 2 boneless, skinless chicken breasts
- 1 cup buffalo sauce
- ½ cup honey
- 3 tablespoons brown sugar
- Salt and pepper
For the Pizza:
- 1-lb ball pizza dough
- Flour, for rolling out the dough
- Cornmeal, for pizza peel
- The remaining honeyed buffalo sauce
- The shredded buffalo chicken
- 2½ cups shredded mozzarella cheese
- Fresh scallions, chopped
- Fresh cilantro or parsley, chopped
Instructions
For the Chicken:
- Heat the oil and 1 tablespoons of the butter in a skillet. Season the chicken with salt and pepper. When the pan is hot, add the chicken and cook for 5 minutes per side, until golden and cooked through. Remove from heat and once cool enough to handle, shred or chop the chicken.
- Meanwhile, whisk together the remaining butter, buffalo sauce, honey, and sugar in a small saucepan. Bring to a simmer and cook over low heat until slightly thickened, about 5 minutes. Toss the shredded chicken with half of the sauce. Reserve the remaining sauce for the pizza.
For the Pizza:
- Preheat the oven to 475°F and place a pizza stone (if using) on the middle rack. Roll the dough out to desired thickness and transfer to a pizza peel lined with cornmeal. If not using a pizza stone, liberally oil a baking sheet and place the rolled out dough on the sheet.
- Evenly spread the remaining honey-buffalo sauce over the dough and then evenly distribute the chicken over top. Top with the cheese.
- Bake for 10-15 minutes, or until the pizza dough is crispy and golden and the cheese is bubbly and browning in spots. Allow to cool slightly, garnish with fresh scallions and herbs, slice, and serve.