Cast Iron Buffalo Chicken Pizza

Add the yeast and sugar to the warm water and set aside until frothy.

Make the dough by mixing together flour, sugar, salt, extra virgin olive oil and frothy yeast water.

Knead for 7 to 8 minutes until the dough is smooth and elastic.

Cut the dough into two pieces and place them in oiled bowls to rise for 2 hours.

We just need 1 of the dough balls for this recipe so save the second dough ball in the fridge for another recipe. It can also be frozen!

Mix together garlic powder, salt, and pepper and toss the diced chicken in the seasoning mixture.

Oil the bottom and sides of a 12-inch cast iron pan. Soak up any excess with paper towels.

Use your fingers to spread the dough out in the pan. It should be an even layer the whole way across. Cover and set aside while cooking the chicken and sauce.

In a saucepan over medium heat, melt some of the butter and sauté the chicken.

Then, add in the rest of the butter and hot sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens.

Spoon the chicken out of the pan and set aside.

Spread the Buffalo sauce over the crust going almost to the edges.

Top with 2/3rds of the shredded mozzarella cheese.

Spread the chicken out in an even layer.

Finish with the last bit of cheese. Bake in the lowest part of an oven preheated to 450 degrees F.

Bake for 15 to 20 minutes until the pizza is cooked through. If the top isn't browned enough turn on the broiler and broil for 1 to 3 minutes. Watch closely!

Wait 5 minutes then remove from the pan and cut into 8 slices. Serve the Buffalo Chicken Pizza with ranch, blue cheese, and celery sticks.

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