Buffalo Wing Pizza Roll-Up (Team Robert Version)
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
24
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Salt1 tbsp
Sugar2 tbsps
Olive Oil4 cloves
Garlic (chopped)2 medium
Onion (chopped)450 g
Ground Chicken90 g
Blue CheeseDirections:
1
Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof
2
("Proofing" the yeast is testing it for viability
3
It will develop foam which looks like the head of a beer
4
If it doesn't proof, the yeast is dead and should be discarded
5
) Proofing takes about 15 minutes
6
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass
7
Transfer the dough to a floured board, and knead for about 5 minutes
8
Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume
9
(This will take about 30 minutes to an hour)
10
The dough has risen enough if you make an indentation with your finger and it does not spring back
11
) Punch the dough down and allow it to rise again
12
(Allowing the dough to rise a second time gives it a finer texture
13
) Note: It will not rise as much the second time
14
While the dough is rising, prepare the pizza topping
15
Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften
16
Add parsley, salt, and tomatoes
17
Cook for about 20 minutes to allow flavors to integrate
18
(Begin the chicken as described below, while the sauce is cooking
19
) Remove from heat and whisk in instant flour to thicken
20
Mix with an immersion blender, then set aside briefly
21
While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks
22
When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt
23
Fold this mixture into the tomato sauce
24
If the mix is absolutely too runny for a pizza topping, add more instant flour
25
Preheat oven to 450 degrees F
26
Divide the dough in half and stretch out 2 (14-inch) circles
27
Transfer them to pizza stones sprinkled with cornmeal
28
Top with the buffalo chicken pizza topping
29
Roll up and seal ends
30
Bake for 15 to 20 minutes, or until the dough is nicely browned