Chicken Pizza with Buffalo Sauce

FAGE
Make these chicken pizzas with buffalo sauce to impress your family and friends. Here we show you how to prepare the buffalo sauce from scratch. It's very easy to make and the Yoghurt FAGE Total® 0% adds a delicious flavor. You can serve them as appetizers or as snacks at a casual meal.
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Ingredients
4
Servings
  • 1 cup FAGE® Total 0% greek style yogurt
  • 90 grams unsalted butter
  • 1 tablespoon vinegar
  • 1 tablespoon raw sugar
  • 1 tablespoon cayenne
  • 2 teaspoons Tabasco sauce
  • 1 1/4 cups tomato sauce
  • 1/2 teaspoons onion powder
  • 1/4 teaspoons garlic
  • 4 arabic bread
  • 1 cup chicken breast, shredded
  • 1/4 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/4 cups chives
  • 1 cup cheddar cheese
  • 1/4 cups roquefort cheese
  • 1/2 cups cream cheese
Preparation
20 mins
5 mins
Low
  • Preheat the oven to 200°C.
  • For the buffalo sauce: Melt the butter in a pot and add the vinegar, brown sugar, cayenne, Tabasco sauce, tomato sauce, garlic, and onion powder. Stir for 10 minutes over medium heat. You should have a slightly thick sauce.
  • Bake the pita bread at 200°C for 2 minutes and set aside. Cook the chicken breast in water until fully cooked. Once cooked, shred it using two forks.
  • Soften the cream cheese to make it easy to spread; if you prefer, you can use ready-to-spread cream cheese. Spread a thin layer of cream cheese on top of the pita bread.
  • Finely chop the green onions and mix them with the shredded chicken and half of the buffalo sauce. Add a bit of the chicken and buffalo sauce mixture on top of each pita bread. Grate the cheddar cheese and blue cheese, and sprinkle them on top of the chicken.
  • Bake at 200°C for 5 minutes until the cheeses have melted. Combine the rest of the buffalo sauce with Yoghurt FAGE Total® 0%. Remove the pizzas from the oven and place a bit of the Yoghurt FAGE Total® 0% with buffalo sauce on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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