Mini Buffalo Chicken Pizzas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I modified the original Pillsbury recipe for an appetizer party. I've made this recipe with onion and tomatoes and without - just a matter of taste! I've also considered adding some blue cheese crumbles - if you try it, let me know how it turns out! Ingredients:
olive oil (to coat pan) |
1 (13 7/8 ounce) refrigerated prepared pizza crust |
3 tablespoons butter or 3 tablespoons margarine |
1 lb skinless chicken breast half, cut into 1/2-inch pieces |
3 tablespoons hot pepper sauce (i like frank's red hot sauce) |
1 cup monterey jack cheese, shredded |
1 cup plum tomato, diced (optional) |
1/2 cup sweet onion, chopped (optional) |
Directions:
1. Heat oven to 425°F.
2. Lightly coat cookie sheet with olive oil.
3. Unroll dough onto clean, dry surface.
4. Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.).
5. Place circles on oiled cookie sheet.
6. Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.
7. Remove from heat. Stir in tomatoes.
8. With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.
9. Sprinkle with cheese.
10. Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.
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