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Sunday Table
Sunday Table

May 28, 2025

With garlic oil, Mozzarella, bleu cheese, buffalo chicken, and homemade chive pesto, this pizza is a lighter, and more elegant, version of the classic Buffalo chicken pizza. I love serving this pizza on Game Days, at casual parties, or even just on lazy Friday nights at home.

$0.00 / Serving Star
Estimated Price
16 Ingredients
HARD
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Buffalo Chicken Pizza With Chive Pesto
Buffalo Chicken Pizza With Chive Pesto
Buffalo Chicken Pizza With Chive Pesto
Buffalo Chicken Pizza With Chive Pesto
Buffalo Chicken Pizza With Chive Pesto
1/5

Buffalo Chicken Pizza With Chive Pesto

Ingredients

0 allergens identified

Buffalo Chicken Pizza With Chive Pesto

Chive Pesto

1
|
Place the garlic clove in a mortar**. Add a pinch of salt and use a pestle to mash the mixture until smooth.
2
|
Add a small handful of chives and mash until smooth. Continue griding the chives in batches until the herbs are broken down and there are no large chunks left.
3
|
Add the pine nuts and Parmesan and grind until the mixture is smooth. Add the olive oil 1 Tablespoon at a time, mixing until you reach your desired consistency. Taste and add salt and pepper to season.

Buffalo Chicken Pizza

1
|
Preheat your oven to 500°F. If you have a pizza stone, make sure it's on a rack in the lower 1/3 of your oven while it heats (if not, just use a regular sheet pan). If you have the time, let the oven heat for 30 minutes or so to make sure the stone is very hot. Generously dust a pizza peel or wood cutting board with cornmeal.
2
|
In a small bowl, combine the chicken with the buffalo sauce and toss until combined. Set aside.
3
|
Next, it's time to stretch the dough. First, divide your pizza dough into two pieces. On a floured surface, press each dough into a thick disc with the tips of your fingers. Then, pick up a round of dough, holding it upright. With your hands at the top of the dough (at the 12 o'clock position), allow the bottom to stretch toward your counter (at the 6 o'clock position). Rotate the dough in your hands, and allow it to stretch more. Continue repeating this motion until you have a circle roughly 8-10'' across. Place the pizza dough on the pizza peel/cutting board dusted with cornmeal. Repeat with the second piece of dough.
4
|
Brush each pizza dough with 1 Tablespoon of olive oil. Then, divide the minced garlic cloves evenly over the top of each pizza dough.
5
|
Divide the Mozzarella, buffalo chicken, and red onion between the two pizzas. Finish by sprinkling the bleu cheese crumbles evenly over the pizzas.
6
|
Slide the pizzas onto the hot pizza stone or sheet pan. Bake for 8-10 minutes, until the bottom of the pizzas are golden brown and the cheese is melted and bubbly.
7
|
Remove the pizzas from the oven using a pizza peel. (Alternatively, use a spatula to slide the pizzas onto a cutting board). Drizzle or dollop the chive pesto over the pizzas. Use a sharp pizza wheel or knife to cut each pizza into 8 slices. Enjoy with some creamy ranch dressing.
48.92%

17.24 g

Carbs

36.35%

5.7 g

Fat

16.64%

5.87 g

Protein

7.05%

141.02 kcal

Calories

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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