Buffalo Chicken Pizza

with Ranch Dip

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family-friendly
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Instructions

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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!)paprikagarlic powder, sriracha (spicy!), and Worcestershire sauce.

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2 Prep chicken

Add the chicken to the bowl and mix. Drain the sweet corn. Peel and slice the red onion

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3 Prep

Meanwhile, in a bowl, combine the tomato passataolive oil and brown sugar with a generous pinch of salt. This is your tomato sauce. Trim and finely chop the spring onion and dill.

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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.

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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.

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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

Number of people

Buffalo chicken

Pulled chicken 350 Grams
Salted butter 20 Grams
Cayenne powder 2 Grams
Hot sauce 20 Grams
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Sriracha sauce 7 ML
Worcestershire sauce 15 ML

Pizza

Sweet corn kernels 145 Grams
Red onion 1 Piece
Tomato passata 200 Grams
Olive oil 1 Tbsp
Brown sugar 5 Grams
Semolina 30 Grams
Pizza dough ball 2 Piece
Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams

Ranch dip

Spring onion 40 Grams
Fresh dill 15 Grams
Garlic cloves 0.5 Piece
Mayonnaise 33 Grams
Sour cream 60 Grams
Lemon 1 Piece

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

photo

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!)paprikagarlic powder, sriracha (spicy!), and Worcestershire sauce.

photo

2 Prep chicken

Add the chicken to the bowl and mix. Drain the sweet corn. Peel and slice the red onion

photo

3 Prep

Meanwhile, in a bowl, combine the tomato passataolive oil and brown sugar with a generous pinch of salt. This is your tomato sauce. Trim and finely chop the spring onion and dill.

photo

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.

photo

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.

photo

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

Number of people

Buffalo chicken

Pulled chicken 350 Grams
Salted butter 20 Grams
Cayenne powder 2 Grams
Hot sauce 20 Grams
Smoked paprika powder 2 Grams
Garlic powder 2 Grams
Sriracha sauce 7 ML
Worcestershire sauce 15 ML

Pizza

Sweet corn kernels 145 Grams
Red onion 1 Piece
Tomato passata 200 Grams
Olive oil 1 Tbsp
Brown sugar 5 Grams
Semolina 30 Grams
Pizza dough ball 2 Piece
Grated mozzarella 100 Grams
Grated orange cheddar 60 Grams

Ranch dip

Spring onion 40 Grams
Fresh dill 15 Grams
Garlic cloves 0.5 Piece
Mayonnaise 33 Grams
Sour cream 60 Grams
Lemon 1 Piece
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