Jalapeño Buffalo Chicken Pizza

PREP TIME 15 minutes • COOK TIME 15 minutes • TOTAL TIME 30 minutes • SERVES 4

I have the deepest love for this pizza. It reminds me so much of the buffalo chicken pizza I’d order back in Ohio. It was a rare night when we ordered in pizza, but any time I could convince my parents, that’s the one I would get. It always came with sliced jalapeños and lots of buffalo sauce, plus a side of ranch for dipping. SO GOOD. I did my best to re-create that version, and even though my memories of it are epic, I know this one is even better. Be generous with the buffalo sauce—you really want the pizza to be dripping with it. That doesn’t sound all that appetizing, but trust me, it’s YUMMY. My brothers stand by this recipe; they say it’s one of my best. That should tell you a lot! Make it for a game day and watch everyone love it!

Ingredients

• 1 cup diced cooked chicken
• 4 ounces cream cheese, at room temperature
• 1/3 cup plus 2 tablespoons
• Homemade Buffalo Sauce or store-bought buffalo sauce
• 1 jalapeño, seeded, if desired, and chopped
• 1/4 cup fresh cilantro, chopped, plus more for serving
• 2 tablespoons fresh dill, chopped
• 2 green onions, sliced, plus more for serving
• Flour, for dusting
• 1/2 pound pizza dough, at room temperature
• 1 cup shredded low-moisture whole-milk mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup freshly grated Parmesan or Asiago cheese
• Homemade Ranch Dressing (recipe follows) or store-bought ranch dressing, for serving

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the chicken, cream cheese, 1/3 cup of the buffalo sauce, the jalapeño, cilantro, dill, and green onions. Stir to mix well.
3. On a lightly floured work surface, roll out the dough to ¼-inch thickness. Carefully transfer the dough to the prepared baking sheet.
4. Scatter the chicken mixture evenly over the dough, leaving a 1-inch border. Add the mozzarella, Monterey Jack, and Parmesan, then drizzle with the remaining 2 tablespoons buffalo sauce.
5. Bake until the crust is golden and the cheese is bubbling, 15 to 20 minutes. Remove from the oven and top with green onions and cilantro. Slice and serve with the ranch dressing drizzled over the top and/or alongside for dipping.

Homemade Ranch Dressing

MAKES 1 1/2 CUPS

Ingredients

• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup mayonnaise
• 1/3 cup freshly grated
• Parmesan cheese
• 1 tablespoon dried chives
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup pickled jalapeños, chopped, plus 2 tablespoons brine
• Fine pink Himalayan salt and freshly ground black pepper

Instructions

1. In a medium bowl, combine the sour cream, mayo, Parmesan, chives, dill, garlic powder, onion powder, jalapeños, and their brine. Season with salt and pepper. Stir to mix well, adding water as needed until your desired consistency is reached. Taste and adjust the seasonings as needed. Store refrigerated in an airtight container for up to 2 weeks.

AVAILABLE FOR PURCHASE AT 365 COLLECTIVE BY ABIGAIL FOX + SERENDIPITY
315 Greenwich Ave Greenwich, CT 06830 (203) 489-3046

“Reprinted from Half Baked Harvest Quick & Cozy, Copyright © 2024 by Tieghan Gerard. Photographs copyright © 2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.”