Friday, January 2, 2009

Buffalo Chicken Pizzas

Prep Time:20 Min
Total Time:40 Min
Makes:4 pizzas


Olive oil

1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust

3 tablespoons butter or margarine

1 lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 medium sweet onion, chopped (1/2 cup)

3 tablespoons hot pepper sauce

1 cup diced Italian plum tomatoes

4 oz. (1 cup) shredded Monterey Jack cheese


1.Heat oven to 425°F. Lightly coat cookie sheet with olive oil. Unroll dough. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on oiled cookie sheet; press each to form 6x5-inch rectangle.

2.Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce; cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally. Remove from heat. Stir in tomatoes.

3.With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.

4.Bake at 425°F. for 13 to 16 minutes or until crust is deep golden brown.

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