Chicken Blue Cheese Pizza Recipes

BLUE CHEESE PIZZA, 3 WAYS

Steps:

• In a medium bowl, use a wooden spoon to thoroughly mix together the flour, yeast, and salt. Add the water and mix thoroughly, until the dough comes together in a rough, tacky mass.
• Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature for 18 hours, or until it has more than doubled. (It will take longer in a chilly room and less time in a very warm one.)
• Once dough has sufficiently proofed, flour a work surface and scrape out the dough. Divide into 3 equal parts. Take one portion of dough and pull all four sides of the dough to the center. It doesn't matter if you start on the left or right, or the top or bottom, what you want is four folds to make it easier for you to form the dough into a perfect round shape.
• Gently seal the seams of the dough and turn, seam-side down, molding the dough gently with your palms into a neat circular mound. Repeat with remaining two portions of dough. Dust the mounds with more flour if they are sticky.
• Let the dough rest for a bit while you prepare your pizza toppings. Preheat oven to 425°F (220°C). (If you don't intend to use the dough right away, you can wrap the balls individually in cling-wrap and refrigerate for up to 3 days. Before using, return to room temperature first. Leave the dough out on the counter, covered in a damp cloth or cling-wrap, for 2 to 3 hours before needed.)
• Take one ball of dough and generously flour it, your hands, and the work surface. To me, the easiest way to shape the pizza is by using a rolling pin to flatten the disk a bit, and then gently pressing the dough out with your fingers until you get a 10 to 12 inch piece of dough. Don't worry if it's not round, and don't handle it more than necessary. Don't apply too much force as you roll the dough out with a pin because you want some of the gas bubbles to remain in the dough. It should look slightly blistered. (Another method is to stretch out the dough using your knuckles as you rotate it, but I'm really bad at it!)
• Whatever method you use, place the pizza on the center of a peel or a baking sheet lined with parchment. Top with one or all of the below pizza flavors.
• Heat 2 Tablespoons olive oil in a large frying pan over low heat. Add the onions and pinch of salt. Cook very slowly for 15 to 20 minutes, stirring occasionally to prevent sticking or burning. Do not be tempted to turn up the heat to hasten the process or your onions might get burnt.
• Once onion are softened and tinged golden, add the brown sugar and balsamic vinegar. Mix together with a wooden spoon. Mix in the mushrooms. The caramelization will now start and continue as you cook the onions for 5 to 10 minutes. Stir occasionally until sticky and caramelized. Remove from heat and use immediately. (Otherwise, store in an airtight container in the fridge. You will not use all the caramelized onions so store leftovers in the fridge in this way. )
• Prepare the pizza by brushing 2 teaspoons olive oil all over the pizza dough. Evenly sprinkle the mozzarella, followed by the mushrooms, the basil, and the crumbled blue cheese.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Rest 5 minutes, then sprinkle some green onions on top before slicing and serving.
• In a small bowl, mix together cooked chicken and the hot sauce. Brush the olive oil all over your prepared pizza dough, then sprinkle evenly with mozzarella.
• Place pieces of marinated chicken on the pizza, followed by the cilantro. Finally, sprinkle the crumbled blue cheese all over.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Rest 5 minutes, then sprinkle some green onions on top before slicing and serving.
• In a small bowl, whisk together olive oil and honey. Brush this honey-olive oil all over your flattened round of dough. Sprinkle evenly with mozzarella cheese, then place the slices of pear all over the pizza. Scatter the walnuts and crumbled blue cheese.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Drizzle more honey on top of the freshly baked pizza. Rest 5 minutes before slicing and serving.

CHEESY CHICKEN PIZZA

Steps:

• Unroll pizza crust onto a greased baking sheet; form into a heart shape or a 12-in. circle. Spread with pizza sauce. Top with chicken, onion and peppers. Sprinkle with cheese. , Bake on lowest rack at 425° for 16-20 minutes or until crust is golden brown.

FIG, PROSCIUTTO AND BLUE CHEESE PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.

BUFFALO CHICKEN PIZZA

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

BBQ CHICKEN AND BLUE CHEESE PIZZA

Steps:

• Heat oven to 425ºF.
• Spread pizza crust with barbecue sauce; top with remaining ingredients.
• Place pizza directly on middle rack of oven.
• Bake 8 to 10 min. or until cheese is melted.

CHICKEN CORDON BLEU PIZZA

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. pan, pinching edges to form a rim if desired. Bake until edges are light brown, 8-10 minutes., Spread crust with Alfredo sauce; sprinkle with garlic salt. Top with remaining ingredients. Bake until crust is golden brown and cheese is melted, 8-10 minutes.

BEA'S BUFFALO CHICKEN AND BLUE CHEESE PIZZA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease a 12 inch x 12 inch non-stick pizza pan or a 15 inch x 10 inch non-stick baking sheet with shortening.
• Press dough onto sheet.
• Mix hot sauce and butter together.
• Spread half of the hot sauce mixture over dough.
• Mix together the onions, chicken and remainder of hot sauce.
• Spoon mixture evenly over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until bottom of crust is golden brown.
• Drizzle ranch dressing over pizza and serve.

BBQ CHICKEN AND BLUE CHEESE PIZZA

Steps:

• Preheat oven to 500 degrees.
• Place pizza crust on a baking sheet.
• Spread sauce over the crust, leaving a 1/2 inch border.
• Top with chicken amd remaining ingredients.
• Bake 10 minutes or until cheese melts, and crust is crisp.
• Cut into 12 wedges.