Instructions

Season Chicken with 1 tablespoon of Oil, Italian seasoning, Oregano, Garlic Powder, Onion Powder and S&P.  Marinate for about 30 minutes.  Grill chicken about 5-8 minutes on each side.  Remove from grill and let rest.   Once chicken is cooled off, slice thinly and set aside.

Parmigiano-Reggiano Cheese

Pizza Crust:   Roll out pizza dough.  Depending on how big you want pizzas, you can cut the dough in half or in quarters for individual pizzas.   Sprinkle some corn meal onto counter or board and roll out dough to about 1” thickness.  Place dough onto a pizza stone or metal pan (if using metal pan spray well with cooking spray).  Bake in oven at 400 degrees just until bottom of crust is lightly browned/crisp, about 5 minutes (depending on how thick your crust is, you may need to cook a few minutes longer).  If you are using your grill, cook over a low heat to avoid burning or use your pizza stone/pan on the grill.  Take dough out of the oven or grill.  Before adding toppings, turn pizza over. You want to put your toppings on the side of the pizza crust that was facing down in the oven/grill.

Buffalo Chicken Pizza

Top the crust with the wing sauce, spread evenly over crust.  Leave about an inch of crust uncovered; you’ll want to brush the edges with the remaining oil.  Add the chicken, Blue Cheese Dressing/Dip, Parmigiano-Reggiano cheese, Mozzarella cheese & parsley.  Bake in oven or on grill until cheese is melted, about 5-8 minutes.  Slice and serve.

Mangia! Enjoy!