Buffalo Chicken Puffed Pastry Pizza
So yeah, buffalo chicken anything is where it's at.
I mean if you ask me.
I mean i"d eat a buffalo donut if it existed.
But, listen. This is a fool proof pizza.
A fool proof pizza that relies on two important things.
If you can make buffalo chicken dip
& if you can find puffed pastry.
If you can do/accomplish those, you're pizza perfect.
I love this pizza so much because of the puffed pastry.
Puffed pastry is magical. In so many ways.
And it never fails.
The texture is super light and airy and crispy and pretty much like a croissant.
Croissant Pizza my friends.
And the fact someone has created frozen puffed pastry - it's a huge life saver.
Puffed pastry is hard to make and way too much time goes into.
So take advantage of the frozen isle.
It's just something that happens, when you combine the rich creamy, indulgent buffalo dip, with flaky, buttery pastry. It's perfection.
Now for the dip - this had to be the fastest, easiest buffalo dip I ever made. If you have a favorite of your own - use it.
If you don't I'll provide mine - and the best part it, it's one pan dip.
That kind of thing is a highlight in my life, because if you know me, you KNOW I hate dishes. With a passion.
This pizza is perfect for a last minute throw together, for either dinner or even an appetizer.
Pairs well with wine too - so a huge excuse to make this for my wine-o's.
1 package of puffed pastry
Fast Buffalo Chicken Dip:
3 Tbs butter
1 minced shallot
5 minced garlic cloves
1 pack of chicken tenders (about 10)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp minced onion
3/4 c franks red hot (give or take)
8 oz cream cheese
3 Tbs ranch dressing
Take frozen puffed pastry and let sit out at room temperature for 30 minutes. (skip to step 8 if already using your buffalo dip)
Meanwhile in a saute pan over medium heat, add the butter, shallots and garlic and cook until fragrant - about 3 minutes. - Pour into a cup and set aside.
In same pan add remaining 2 Tbs butter and chicken.
Season chicken in pan with salt, pepper, garlic power and minced onion. Cook until done - about 15 minutes.
When done, take out and let cool on a cutting board for 5 minutes.
Cut the chicken up into small pieces or shred with fingers.
Place chicken back into the pan, still over medium heat. Add in the shallot garlic mixture, hot sauce, cream cheese (cubed) and ranch. Combine until all is mixed well and cream cheese melts.
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Take your puffed pastry and place on the baking sheet, if you want a long pizza use additional pastry and pinch the edges to seal.
Place the puffed pastry in the oven for about 10 minutes, the pastry will be a huge cloud of happiness.
Then lightly scoop on the buffalo dip. Bake additional 10-15 minutes until edges are browned.
Take out, garnish with green onion and additional ranch.