When I say extra garlic.....
I really MEAN IT.
A half head was on this pizza.
No shame. No shame at all.
I am still putting all my faith that garlic is my reason for not getting super sick this year so far (knock knock knockin on wood)
But back to the pizza.
Duh - Pizza is my love.
Buffalo is life.
It's the best Pizza on earth.
But what's even better - is, you can so use that leftover chicken for this!! Cubed, shredded, drumsticks - ANYTHING!
Just tear and drop it like its hot in the franks. And boom. Done.
I used half my pizza dough recipe for this pizza to get a nice thin crust.
You can just save half for another night in the week or....make two pizzas!
This pizza is a "sauce-less" pizza I guess you can say. It's more of a cheese based pizza.
Can't go wrong there.
And my FAVORITE part, is the celery!
You can't eat buffalo without those celery sticks.
I hate the sticks to be honest. And I don't have a love for celery, but when its chopped up real small it just adds the perfect necessary crunch to this pizza.
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooked Chicken - About a cup, shredded or cubed
Fresh Mozzarella, torn into pieces
1/4 c gorgonzola crumbles
7-8 cloves of garlic pressed
Franks Red Hot (about 1 cup)
1 Tbs butter
Celery Chopped Finely
Preheat oven to 450 degrees (if using baking stone preheat stone with oven)
In a small sauce pan over medium low heat, heat up the Franks, butter and pressed garlic.
Meanwhile -on a pizza peel (or baking sheet if you are not using a stone) Roll dough out to desired thickness and shape.
Take your chicken and mix with the warmed through Franks Garlic Mixture.
Scatter over the pizza, top with a bit more mozzarella and slide onto the baking stone (or put in oven on baking sheet)
Bake for about 15 minutes until gooey and bubbly.
Take out, top with a quick drizzle of ranch and sprinkle with celery.