Are you Ready for Some Football Food?

By Katie Barreira

Maybe I can taste football season in the quickly cooling air, because I’ve been craving game day munchies 24/7. Inspired by the legendary combo of spicy wing sauce and cooling blue cheese dressing, I threw together this prize-worthy pizza using leftover rotisserie chicken. Given the crowd’s reaction, I’m betting that it’s the champ of your next tailgate party.

If you don’t have a pizza stone, an inverted baking sheet makes a great substitute. Use the method in this recipe to get a crisp, golden crust on any pizza.

To stretch the pizza dough, follow my tips.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Buffalo Wing Pizza
Serves 6

1 pound prepared pizza dough, at room temperature
1/3 cup sour cream
2 tablespoons whole milk
1/4 cup crumbled blue cheese
Salt and pepper
3/4 cup pizza or marinara sauce
1/4 cup grated Parmigiano Reggiano cheese
1/2 pound fresh mozzarella cheese, thinly sliced
1-1/2 cups shredded rotisserie chicken (or bite-sized pieces of any leftover chicken)
Cayenne pepper sauce, such as Frank’s Red Hot, for garnish

1. Place an inverted baking sheet onto the bottom oven rack and preheat the oven to 500 degrees. Stretch the dough to fit in a second baking sheet. (If you have a pizza stone, skip the inverted sheet pan and stretch the dough into a 1/4-inch-thick round.)
2. In a small bowl, stir together the sour cream, milk and blue cheese. Season to taste with salt and pepper. Reserve.
3. Top the dough with a thin layer of pizza sauce and sprinkle with the Parmigiano cheese. Dot with mozzarella slices then arrange chicken evenly over top. Bake until the crust is golden and cheese is bubbling, 15 to 20 minutes. Dollop with the blue cheese sauce and drizzle with hot sauce, to taste.

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