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Note: This dough makes enough for three pizzas in my opinion.
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So after the rising process, I divided it into three equal-sized rounds, and made three different pizzas.
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The toppings listed in this recipe are enough to cover one pizza.
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Make the dough by adding the flour, yeast, salt, and sugar into a large bowl.
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Mix.
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Add the water and mix slowly until it starts to combine.
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I use my KitchenAid for this process to keep everything in the bowl during the rising process.
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Mix for about 30 seconds.
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The dough should be a bit stiff.
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Cover the bowl with a tea towel or a sheet of plastic and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
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During this time, make your chicken and macaroni and cheese.
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To make the chicken, add the cubed chicken to a small mixing bowl and lightly coat with the cornstarch, salt and pepper.
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Stir to lightly coat all of the chicken.
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Heat your oil in a deep pot over medium heat, to 350 F. Add the chicken into the hot oil in small batches and cook the chicken for about 5-7 minutes.
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When its done remove it from the pot with a slotted spoon, place it on a paper towel lined plate and lightly season with salt.
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Repeat with the remaining chicken.
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Add the cooked chicken to another small mixing bowl, and toss in the Franks RedHot, coating the chicken.
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Taste one, then back away because they are addicting.
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Next, make the macaroni and cheese.
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Cook your pasta, to just before al dente (according to package instructions).
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Then, drain and set aside.
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In the meantime, melt your butter in a saucepan over medium heat.
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Once the butter is nice and bubbly, toss in the flour, and stir with a wooden spoon.
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Cook, and continue stirring on medium heat for about 4 minutes.
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Add in the milk, and continue cooking until you have a nice, thick sauce.
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Keep stirring as you do not want any clumps.
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Add the drained noodles to a mixing bowl, and toss in the cheese.
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Pour the thickened sauce into the bowl, and give a few good stirs.
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Season with salt and pepper.
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Set aside.
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Revisit the dough.
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Once the dough has risen, put the dough onto a floured surfaced.
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Form into a round ball.
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I divided my dough into three balls.
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Cover with a moistened kitchen towel for 30 minutes.
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Preheat your oven and pizza stone or pan to 500 degrees F.
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Lets make the pizza.
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Roll the three balls of pizza dough to your desired thickness.
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Onto your pizza dough, lay down the slices of provolone cheese, and arrange accordingly.
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Onto that, add the macaroni and cheese, and spread that on top of the entire pizza going close to the edges.
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Top that with the cooked chicken, and shower with blue cheese crumbles.
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Slide your pizza peel under the pizzas and put them onto your pizza stone in the oven.
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(Or transfer the pizzas to pizza pans and put the pans into the oven).
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Ccook for about 20-25 minutes or until the crust is nice and golden, and the macaroni and cheese is nice and bubbly.
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Remove them from the oven and slide the pizza onto a cookie rack, to retain a nice, crisp crust.
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Shower with the sliced celery.
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Drizzle a bit more Franks RedHot sauce over the top.
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Let the pizza cool for about 5 minutes, then slice and serve.
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I was super excited about this pizza because it is everything I love about Buffalo chicken.
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But then theres delicious macaroni and cheese that is all set on top of an awesome pizza crust!
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Are you excited?
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I was, and still am.
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Biting into it was amazing.
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That mac and cheese was perfectly balanced by the subtle heat from the crispy Buffalo chicken and the slight tanginess of the blue cheese.
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As I made three different pizzas that day, and having my counter top look like you walked into a pizza parlor to pick out your own slice, my wife, who is not a fan of Buffalo chicken or blue cheese, fell in love with this pizza.
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So did I. I hope you enjoy.
