We’re big-time pizza eaters at my house.
Who isn’t, right?
If you’re the kind of person who is indifferent to pizza, please don’t tell me, okay? Because I could eat it eight different ways ’til Sunday and still not get tired of it.
But I live with a 5-year old whose idea of pizza is pepperoni, sausage and black olives (huh??) and nothing else, so I don’t get an opportunity for much variation.
The other evening, though, I was ready for something different.
And then I remembered these potato skins, which were pretty much the bomb.
So I kinda-sorta put it on my pizza.
Well, minus the potato, because the Tall Boy wouldn’t go for that.
And minus the blue-cheese dressing, because neither the Tall Boy nor Doodle would go for that.
I live with a boring crew, ya’ll.
Not boring? This pizza, which pretty much rocked my socks off.
For a super-speedy weeknight meal, use a prebaked pizza crust and shredded chicken from your deli.
- 3 boneless chicken breasts
- 1 tablespoon buffalo rub (I used one from Pampered Chef; or just use steak seasoning, like McCormick)
- 1/2 cup tomato sauce
- 2 tablespoons butter
- 2 tablespoons Frank's Red Hot, buffalo-style
- 1/3 cup Ranch dressing
- 1/2 cup mozzarella cheese
- green onion, thinly sliced
- one pizza crust (grab one from the refridgerator section if you're short on time)
- Preheat oven to 450.
- Grill chicken with rub or seasoning over medium heat for 4 to 7 minutes, or until temperature reaches 170 degrees. Allow to cool slightly and cut into strips.
- In a small saucepan, combine tomato sauce, butter and Frank's Red Hot and bring to a boil. Reduce heat to low and allow to simmer for approximately 15 minutes, or until sauce thickens slightly. Add chicken and heat through.
- Spread Ranch dressing over pizza crust and top with chicken mixture, cheese and onions.j
- Bake for 8 to 10 minutes, or until cheese is melted.
adapted from Taste of Home Grill It! magazine, 2012
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Have a super great Friday!