Buffalo Bleu Cheese Beer Bread Pizza Recipes

BUFFALO STYLE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

BUFFALO CHICKEN BEER BREAD PIZZA

Steps:

• Heat oven to 450°F. In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt. Stir in 3/4 cup beer and the oil. Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute. Stir in remaining 1 cup flour to make a soft dough.
• On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 30 minutes.
• Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake about 10 minutes or until edges just begin to turn brown.
• While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter. Add chicken, and toss to coat.
• Remove crust from oven. In small bowl, mix shredded mozzarella and provolone cheeses. Sprinkle crust with 1 cup of the cheese mixture. Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese. Return to oven; bake 8 to 10 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions.

BUFFALO CHICKEN BEER CHEESE DIP

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave cream cheese, sour cream, sauce, beer and seasoning mix uncovered on High 1 minute. Stir well. Add chicken and cheeses; stir. Spread in ungreased 8-inch square (2-quart) baking dish. Sprinkle bread crumbs on top.
• Bake about 20 minutes or until hot and bubbly.

BUFFALO CHICKEN MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
• Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.
• Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.
• Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
• Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
• Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.
• Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).
• Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
• Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired.

BLUE CHEESE GARLIC BEER BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a pan over medium-low heat, and add the onions. Cook, stirring occasionally, until browned, about 10 minutes. Season generously with black pepper and add in the garlic. Cook for a minute, then remove from heat.
• Whisk the flour, sugar, baking powder, and salt together in a large bowl until well-combined. In the center of the mixture, create a well. Add the onion and garlic, the blue cheese, and the lager to the dry mix. Stir until the mixture becomes moist, making sure to not over-stir.
• Spray a 9 x 5 pan with cooking spray and pour or spoon in the batter. Drizzle half of the butter (1 tablespoon) over the batter and bake for 35 minutes. Then, remove from the oven and pour over the remaining butter. Bake for 25 more minutes, or until the bread turns golden brown and a toothpick comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack until ready to eat.

BEA'S BUFFALO CHICKEN AND BLUE CHEESE PIZZA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease a 12 inch x 12 inch non-stick pizza pan or a 15 inch x 10 inch non-stick baking sheet with shortening.
• Press dough onto sheet.
• Mix hot sauce and butter together.
• Spread half of the hot sauce mixture over dough.
• Mix together the onions, chicken and remainder of hot sauce.
• Spoon mixture evenly over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until bottom of crust is golden brown.
• Drizzle ranch dressing over pizza and serve.

BLUE CHEESE PULL APART BREAD

Steps:

• Preheat oven to 400 degrees. Spray a pie pan with non-stick cooking spray.
• In a medium bowl, combine melted butter, blue cheese and garlic salt and mix well.
• Cut biscuits into quarters, and dip each biscuit piece into the butter and blue cheese mixture. Arrange biscuits in prepared pan. Pour remaining butter and cheese mixture over biscuits in pan.
• Bake for 8-10 minutes, or until golden brown. Sprinkle with chopped fresh parsley before serving.

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• In a sauté pan, over high heat cook chicken thoroughly, approximately 6 minutes. Allow to rest before cutting into ½ dice. Reserve.
• Preheat oven to 425°F Top flatbread with blue cheese dressing. Add diced chicken, the top with blue cheese and mozzarella. Season with salt and pepper.
• Cook flatbread on pizza stone for approximately 8 minutes until crust is crisp and cheese begins to melt.
• Remove from oven, garnish with scallions and buffalo sauce.

BUFFALO BLEU CHEESE BEER BREAD PIZZA

Steps:

• It took maybe 10 min total to prepare and 40 to bake. I use a hodge-podge of kitchen cookware but the outcome is fabulous! I lightly salted with Tastefully Simple's Seasoned Salt© 2 frozen boneless skinless chicken breasts in the Pampered Chef Deep Covered Baker© cover in water and microwave on high for 10 minutes. While that was cooking, I opened a bottle of beer, took two large swigs and poured it and the Tastefully Simple Beer Bread mix© into a bowl and mixed. When the chicken is done drain it and shred it. Lightly spray the pizza sheet with pam. Dump the beer bread dough on the pizza pan and grease your hands, yes I said hands and spread the dough around leaving some room for it to grow. Spread enough Chunky Blue Cheese Salad dressing as you would like (sub ranch if you don't like Blue Cheese) Drizzle shredded chicken and top with favorite wing sauce. Bake @ 400 for 40-ish minutes. I say when it smells like pizza it's done. Your Welcome :)

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.