AuthorMike EgrieCategory, DifficultyAdvanced
Frozen Buffalo Chicken & Cauliflower Pizzas
Yields8 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr
 ¼ oz 1 envelope active dry yeast
 1 tbsp honey
 1 tbsp olive oil
 2 cups all-purpose flour plus additional for dusting
 1 cup whole wheat flour
 2 cups cauliflower florets
 1 ½ cups shredded rotisserie chicken breast meat
 ¼ cup cayenne pepper hot sauce
 2 tbsp cayenne pepper hot sauce
 1 cup shredded low-moisture part-skim mozzarella cheese
 ¼ cup thinly sliced red onion
 ¼ cup thinly sliced celery
 ¼ cup yogurt-based ranch dressing
1

In large bowl, whisk yeast, honey, oil and 1 cup warm water; let stand 5 minutes. Gradually add flours to yeast mixture, stirring after each addition until incorporated.

2

Spray second large bowl with cooking spray. On lightly floured work surface, knead dough 3 minutes or until smooth and elastic; transfer to prepared bowl. Cover with plastic wrap; let stand 1 hour or until doubled in size.

3

Preheat oven to 450°. Spray 2 rimmed baking pans with cooking spray. Divide dough into 2 equal pieces; roll each into a 10-inch circle and transfer to prepared pans. Poke dough circles all over with fork; bake 5 minutes or until very lightly browned.

4

In large bowl, toss cauliflower, chicken and 2 tablespoons hot sauce. Brush pizza crusts with remaining ¼ cup hot sauce; top with cheese, cauliflower mixture and onion. Tightly wrap pizzas with plastic wrap, then foil; freeze up to 3 months.

5

Preheat oven to 425°. Unwrap pizzas; bake directly on oven rack from frozen 25 minutes or until crust is golden brown and cheese melts. Sprinkle pizzas with celery; drizzle with dressing. Cut each pizza into 8 pieces to serve.

Chef Tips: Store bought pizza dough can be used in place of making your own dough. Just thaw and par-bake dough, like in this recipe, before topping and freezing. For a vegetarian option, replace chicken with an additional 1½ cups cauliflower florets.

Ingredients

 ¼ oz 1 envelope active dry yeast
 1 tbsp honey
 1 tbsp olive oil
 2 cups all-purpose flour plus additional for dusting
 1 cup whole wheat flour
 2 cups cauliflower florets
 1 ½ cups shredded rotisserie chicken breast meat
 ¼ cup cayenne pepper hot sauce
 2 tbsp cayenne pepper hot sauce
 1 cup shredded low-moisture part-skim mozzarella cheese
 ¼ cup thinly sliced red onion
 ¼ cup thinly sliced celery
 ¼ cup yogurt-based ranch dressing

Directions

1

In large bowl, whisk yeast, honey, oil and 1 cup warm water; let stand 5 minutes. Gradually add flours to yeast mixture, stirring after each addition until incorporated.

2

Spray second large bowl with cooking spray. On lightly floured work surface, knead dough 3 minutes or until smooth and elastic; transfer to prepared bowl. Cover with plastic wrap; let stand 1 hour or until doubled in size.

3

Preheat oven to 450°. Spray 2 rimmed baking pans with cooking spray. Divide dough into 2 equal pieces; roll each into a 10-inch circle and transfer to prepared pans. Poke dough circles all over with fork; bake 5 minutes or until very lightly browned.

4

In large bowl, toss cauliflower, chicken and 2 tablespoons hot sauce. Brush pizza crusts with remaining ¼ cup hot sauce; top with cheese, cauliflower mixture and onion. Tightly wrap pizzas with plastic wrap, then foil; freeze up to 3 months.

5

Preheat oven to 425°. Unwrap pizzas; bake directly on oven rack from frozen 25 minutes or until crust is golden brown and cheese melts. Sprinkle pizzas with celery; drizzle with dressing. Cut each pizza into 8 pieces to serve.

Frozen Buffalo Chicken & Cauliflower Pizzas
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