BUFFALO CHICKEN CHEESESTEAK PIZZA

Ingredients Weight Measure
Canola oil 4 Tbsp., divided
Onions, sliced 1-1/2 cup
Green bell pepper, 1/2-in. dice 1/2 cup
Red bell pepper, 1/2-in. dice 1/2 cup
Philadelphia Cheesesteak Co. Chicken Steak 1-1/2 lb.
TABASCO® brand Buffalo Style Hot Sauce 3/4 cup, divided
Butter, unsalted 2 Tbsp.
Tomato puree 1 cup
Tomato paste 1/4 cup
Prepared pizza dough, 12-oz. ball 1 ea.
Cornmeal 1/4 cup
Provolone cheese, shredded 1-1/2 cup
Blue cheese, crumbled 3/4 cup
Green onion, chopped 1/2 cup
Salt to taste
Pepper to taste

Method

  1. Heat 2 tbsp. canola oil in a large skillet over medium heat. Add onions and peppers and cook for 10-12 minutes, until onions are browned and peppers are tender. Season to taste with salt and pepper. Remove from heat and reserve.
  2. Heat remaining 2 tbsp. canola oil in a large skillet over medium high heat until oil shimmers. Add chicken to pan and brown while using a spatula to break apart meat. When chicken is cooked through and liquid has evaporated, add 1/2 cup TABASCO® Buffalo Style Sauce and butter to the pan and stir until butter melts. Season to taste with salt and pepper. Remove from heat and reserve warm.
  3. Combine tomato puree, tomato paste and remaining 1/4 cup TABASCO® Buffalo Style Sauce. Mix well and reserve.
  4. On a flat work surface, flatten pizza dough into a 14-in. circle, leaving a 1/2-in. raised rim around the edge. Place dough on a round pizza pan sprinkled with cornmeal. Spread an even layer of tomato sauce on pizza dough. Next spread a layer of provolone cheese. Distribute chicken, peppers, onions and blue cheese crumbles evenly on top of provolone cheese.
  5. Bake in 400° oven for 12-15 minutes until crust is golden brown. Remove from oven and top with green onions. Slice and serve immediately.

Yield: 1 14-in. pizza