Possibly my favorite foodie day of the year — the Super Bowl — is upon us. That means it’s time to eat all things buffalo with reckless abandon. Ten-hut!
During my grad school days, this rendition of buffalo chicken pizza became one of my go-to recipes for
procrastinating and avoiding studying cooking a relatively easy dinner. Getting in the kitchen and using my hands is like zen meditation for me. So I actually made time on the regular to stop studying and cook — even something quick — just to maintain my sanity.
In Phoenix, there’s a divey BBQ joint called Honey Bear’s BBQ that makes amazing, tangy barbecue sauce and meats. I would often pick up a container of shredded meat and an equally large container of the sauce and bring it home to make this easy peasy pizza — sometimes a couple of times a week (or I’d just make two and eat it daily for breakfast, lunch AND dinner all week long… no joke). But you can use any leftover meat you have or pull apart a rotisserie chicken from the grocery store for this just as easily!
To make this twist on the original, I mix tangy BBQ sauce with spicy buffalo sauce (typically, Frank’s) and chopped jalapeños for a fiery, semi-sweet, goes-a-little-up-your-nose sauce, that meets my red-hot standards. Yeah, I can’t eat anything unless it’s some degree of spicy. I know I’ve got fellow pepper-chasers out there, and this one’s for you.
Two of my little tips on this bad boy: par-bake the dough before adding the sauce and toppings so it doesn’t get soggy, and it’s better reheated in the oven the next day…or eaten cold standing over your kitchen sink in your jammies.
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