Grilled Buffalo Chicken Pizza
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Olive Oil (or as needed)1 cup
Blue Cheese Dressing2 tbsps
Red Onion (diced)1 cup
Shredded Iceberg LettuceDirections:
1
Season chicken breast with Montreal steak seasoning
2
Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag
3
Seal bag and rub hot sauce into chicken
4
Transfer bag to the refrigerator and marinate for 12 hours or overnight
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate
6
Remove chicken from the bag and discard marinade
7
Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side
8
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
9
Transfer chicken to a cutting board to rest for 5 to 10 minutes
10
Dice cooled chicken into bite-size pieces
11
Toss chicken and remaining 2 tablespoons hot sauce together in a bowl
12
Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes
13
Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet
14
Spread blue cheese dressing on the toasted side of each naan
15
Top each with diced chicken and red onion
16
Sprinkle Cheddar cheese over the top
17
Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more
18
Remove from grill, slice into pieces and top with lettuce and tomato