Buffalo Chicken Pizza with Cheese Crust

Rexal
You will love this pizza recipe, as it combines the spicy flavor of boneless buffalo wings and the crispiness of the dough. If you are planning a family gathering or watching a sports game or your favorite series, this is the ideal pizza recipe for the occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon REXAL® baking powder, 15 g (for the dough)
  • 1 tablespoon REXAL® baking powder, 15 g (for the coating)
  • 3 cups flour, 600 g, for the dough
  • 1 teaspoon salt, 7 g, for the dough
  • 1/2 tablespoons oregano, 8 g, for the dough
  • 2 tablespoons olive oil, 30 ml, for the dough
  • 1/2 cups water, 125 ml, for the dough
  • 500 grams chicken breast, clean and boneless, in medium cubes
  • 1 cup jocoque, to marinate the chicken
  • 2 cups wheat flour, 200 g, for the coating
  • 1 1/2 tablespoons garlic powder, 22 g, for the coating
  • 1 tablespoon black pepper, 15 g, for the coating
  • 2 tablespoons paprika, 30 g, for the coating
  • 1/2 tablespoons oregano, 7 g, for the coating
  • salt, for the coating
  • 2 eggs, batter, for the coating
  • vegetable oil, for frying
  • 1 1/2 cups buffalo sauce, 375 ml, ideal for wings
  • 7 Mozzarella cheese, in sticks
  • 1 cup bechamel sauce, or Alfredo sauce, 200 g
  • 1/2 cups Mozzarella cheese, grated, 100 g
  • 1/2 cups cheddar cheese, grated, 100 g
  • 2 tablespoons parsley, 30 g, finely chopped
  • olive oil, for brushing
Preparation
55 mins
21 mins
Low
  • For the pizza dough, form a volcano of flour on a clean surface, add REXAL® baking powder, salt, oregano, olive oil, and water, and mix the ingredients with your hands; knead for 10 minutes until you achieve a smooth and homogeneous consistency. Let the dough rest until use.
  • Marinate the chicken. Mix the chicken breast with the jocoque until fully coated, let it rest in the refrigerator for at least 15 minutes.
  • For the coating mixture, in a bowl mix the flour with garlic powder, pepper, paprika, oregano, REXAL® baking powder, and enough salt until combined.
  • Coat the chicken pieces with the flour mixture until mostly covered, dip in the beaten egg, and return to the previous mixture, repeating until the chicken is finished. Fry in enough hot vegetable oil for 5 minutes, drain on absorbent paper, place the pieces in a bowl, and coat with buffalo sauce. Set aside.
  • Preheat the oven to 200 °C.
  • Assemble the pizza. Roll out the dough on a floured surface, place it in a previously greased round base, and cut the dough to a circumference 2 centimeters larger than the base size. Arrange the mozzarella cheese sticks in the leftover dough and seal by pressing with your fingers.
  • Pour the Alfredo sauce over the surface of the pizza, add the mozzarella cheese, cheddar cheese, spicy chicken, and chopped parsley. Brush the edges with olive oil and bake at 200 °C for 20 minutes. Remove from the oven, slice, and serve immediately. Accompany with more buffalo sauce.

Nutritional Information

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