Our neighbor M, yet another foodie in our lives, moved to Maine earlier this year. On her last visit, she was raving about this pizza joint near her new place that serves Buffalo Chicken Pizza. As she described it, I made a mental note that Chris and I should attempt it sometime. That sometime was last night. We heated the oven to a nice hot 500 degrees and in it, placed our pizza stone. While the (store-bought) dough came to room temp, we grilled up two chicken breasts that we had seasoned with salt, pepper, and a little bit of cayenne. We only did these medium-rare, because we knew they'd be finishing off in the oven and we didn't want the chicken to become overcooked. When it was cool enough, we cut it into bite-sized pieces. In the meantime, in a small saucepan, we put 1/2 stick of unsalted butter, a dash each of black pepper and garlic powder, and 2 tablespoons each of Frank's hot sauce and Trappey's hot sauce. We swirled it around as it melted to ensure it didn't separate; this would serve as our buffalo sauce. Chris worked his magic with the dough and got it onto the hot stone without a hitch. We could see it start to cook immediately and knew this was going to be a rockin' crust. We brushed the top with olive oil, then a thin layer of bleu cheese dressing. We then added the chicken, some shredded mozzarella, and our buffalo sauce for toppings. We put it in the oven for exactly 10 minutes. Since Chris has done such a stellar job seasoning our stone, the dough didn't stick at all. The crust was crisp on the outside and chewy on the inside, the chicken was perfectly cooked, the sauce was spicy and the bleu cheese and mozzarella mixed to provide a nice cooling smoothness to the heat of the sauce. We'd pay $15 for it at our local pizza joint too, but why bother, when we can just make it at home!
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