Buffalo Chicken Pizza
with Ranch Dip
Instructions
1 Prep buffalo
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Melt the butter in large bowl or saucepan. Once melted, add a generous pinch of salt and the cayenne (spicy!), hot sauce (spicy!), paprika, garlic powder, sriracha (spicy!), and Worcestershire sauce.
2 Prep chicken
Add the chicken to the bowl and mix. Drain the sweet corn. Peel and slice the red onion.
3 Prep
Meanwhile, in a bowl, combine the tomato passata, olive oil and brown sugar with a generous pinch of salt. This is your tomato sauce. Trim and finely chop the spring onion and dill.
4 Roll pizza
Sprinkle half of the semolina onto a clean surface. Roll out each of the pizza dough balls once, then allow to rest for 2 min. Roll out again to the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. Spoon over the tomato sauce.
5 Bake
Top the pizza bases with the mozzarella, cheddar, sweet corn, red onion and buffalo chicken. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
6 Serve
Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise, sour cream, garlic, dill and spring onion (reserve some for garnish) with a squeeze of lemon juice. This is your ranch dip. Once cooked, slice the pizzas and serve with the ranch dip. Garnish with any remaining spring onion.
Tips for fussy eaters
If they can't handle spice, make their chicken with barbecue sauce instead!
Pro tip
Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.
Spicy chicken on a cheesy pizza with a cooling ranch dip... what's not to love?
Cooking Time: 40 min
Cals 1675 · Prot 70 · Carbs 204 · Fat 65
Ingredients
Buffalo chicken
Pizza
Ranch dip
Spicy chicken on a cheesy pizza with a cooling ranch dip... what's not to love?
Cooking Time: 40 min
Cals 1675 · Prot 70 · Carbs 204 · Fat 65
Instructions
1 Prep buffalo
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Melt the butter in large bowl or saucepan. Once melted, add a generous pinch of salt and the cayenne (spicy!), hot sauce (spicy!), paprika, garlic powder, sriracha (spicy!), and Worcestershire sauce.
2 Prep chicken
Add the chicken to the bowl and mix. Drain the sweet corn. Peel and slice the red onion.
3 Prep
Meanwhile, in a bowl, combine the tomato passata, olive oil and brown sugar with a generous pinch of salt. This is your tomato sauce. Trim and finely chop the spring onion and dill.
4 Roll pizza
Sprinkle half of the semolina onto a clean surface. Roll out each of the pizza dough balls once, then allow to rest for 2 min. Roll out again to the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. Spoon over the tomato sauce.
5 Bake
Top the pizza bases with the mozzarella, cheddar, sweet corn, red onion and buffalo chicken. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
6 Serve
Meanwhile, peel and mince the garlic. In a bowl, combine the mayonnaise, sour cream, garlic, dill and spring onion (reserve some for garnish) with a squeeze of lemon juice. This is your ranch dip. Once cooked, slice the pizzas and serve with the ranch dip. Garnish with any remaining spring onion.
Tips for fussy eaters
If they can't handle spice, make their chicken with barbecue sauce instead!
Pro tip
Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.
Ingredients
Buffalo chicken
Pizza
Ranch dip
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