Ingredients - 1 sheet Puff Pastry, thawed
- 1 1/2 cups Leftover Rotisserie Chicken
- 1/2 cup Buffalo Wing Sauce
- 1/4 cup Tomato Sauce
- 1/4 teaspoon Garlic Powder
- 1/4 cup Red Onion, chopped
- 1 cup Cheese
- 1/4 cup Ranch Dressing, for garnish
- 1/4 stalk Celery, chopped (for garnish)
Directions - Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside.
- In small bowl add chicken and buffalo sauce. Mix together. Set aside.
- Roll out pastry on a lightly floured surface to a large rectangle and place each on baking sheet.
- Spread the tomato sauce evenly on pizza.
- Sprinkle garlic powder on pizza.
- Top with cheese.
- Sprinkle the chicken evenly over the pizza.
- Top with red onion.
- Bake for 14-16 minutes or cheese is melted, and crust is golden brown.
- Top each pizza with a drizzle of ranch and sprinkle with celery. Serve and ENJOY!
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