Dacor ERD60, ERD36, ERD30, ERD48 manual Buffalo Chicken Pizza, For Dough

	Buffalo Chicken Pizza
DOUGH:	TOPPINGS:
1 1/4 cups warm water	2 boneless, skinless chicken breasts
1 Tbsp active dry yeast	1 Tbsp oil
1/4 tsp sugar	1/2 cup hot sauce
1 Tbsp olive oil	2 Tbsp butter, melted
3 cups all-purpose flour	1/2 red onion, chopped
1 tsp salt	2 stalks celery, chopped
	1 cup shredded jack cheese
	1/2 cup prepared pizza sauce
	2 Tbsp cilantro, chopped
	1 jar blue cheese dressing

FOR DOUGH:

Place water, yeast and sugar in a bowl. Let the mixture become bubbly and foamy, about 5 minutes. Add oil. Add flour one cup at a time. Add salt. Knead dough for 10 minutes to form a smooth ball. Place dough in a well-greased bowl that is covered with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours. Remove dough and shape into (2) 8-inch circles.

Preheat oven according to the chart below. Cut chicken into bite- sized pieces. Heat a sauté pan with oil. Add chicken and cook until no longer pink. In a small mixing bowl, stir hot sauce and melted butter together. Place chicken pieces into hot sauce mixture. Divide the pizza sauce between the two pizzas. Sprinkle the chicken, red onion, celery, and shredded jack cheese in that order onto each pizza. Place on a pizza stone or pizza pan in the oven on rack position 1 and cook until the crust is done underneath and the cheese is melted, about 20-25 minutes. Top with cilantro. Cut into 6 slices. Serve with blue cheese dressing on the side.

Makes 2, 8-inch pizzas.

	PURE CONVECTION™	CONVECTION BAKE	STANDARD BAKE
RACK POSITION	Not recommended	1	1
TEMPERATURE (˚F)	N/A	400	425
TIME (MINUTES)	N/A	20-25 minutes	25-30 minutes

RECIPES

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