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Grilled Pizza with Buffalo Chicken Salad

Grilled Pizza with Buffalo Chicken Salad

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  • 1 each pizza dough, 7 oz.
  • 1/2 oz. red onion (thinly sliced)
  • 1 oz. blue cheese (crumbled, divided)
  • 1 1/4 cups Buffalo Chicken Salad
  • 1/2 oz. iceburg lettuce (shredded)
  • 1/2 cup scallion (sliced)
  • 1 oz. Marzetti® Ranch Dressing
  • Buffalo Chicken Salad:
  • 2 cups (~1 lb.) pulled chicken meat
  • 1/2 cup celery (diced)
  • 1/4 oz. scallion (thinly sliced)
  • 1 cup Marzetti® Extra Heavy Mayonnaise
  • 1/2 cup Marzetti™ Buffalo Wing Sauce (mild, medium or hot)
  1. For the Buffalo Chicken Salad:

    Combine the ingredients together and allow 2-4 hours before using.

  2. Procedure:

    Preheat grill on high.

  3. Knead doughball with flour and stretch to approximately 10-in. diameter. Brush both sides of the dough with olive oil and season with salt and black pepper.

  4. Spray some grill oil spray on a clean, hot grill and place the crust directly on the grate.

  5. After approximately 45 seconds, turn the crust 45° and allow to grill on that side for another 30 seconds. Flip the crust over and grill for another 45 seconds turning 45° halfway through.

  6. Immediately after removing from the grill, top the grilled crust with ½ oz. each of sliced red onion and crumbled blue cheese. Place in a 400°F oven for 3 minutes to finish cooking the crust and to slightly melt the blue cheese.

  7. When the crust comes out the oven, top with 1 ¼ cups of Buffalo Chicken Salad and spread evenly.

  8. Finish the pizza with ½ oz. shredded iceberg, ¼ oz. of sliced scallions, ½ oz. blue cheese and 1 oz. of Marzetti Ranch Dressing drizzled over the top.

  9. Slice into 8 pieces and serve.