Featured Pizza Recipes Showcasing REAL CA Mozzarella and Dairy

BUFFALO CHICKEN PIZZA

Yield: 1 pizza

Ingredients

• 12 oz Pizza dough ball 

• 2 oz Buffalo Chicken Sauce (from the chicken) 

• 3 oz Mozzarella Shreds 

• 3 oz Buffalo Chicken (recipe follows )

• 1.5 oz Pt. Reyes Blue Cheese 

• After Bake: 

  • 2 oz Blue Cheese Dressing 

  • 2 oz Stracciatella 

  • 4 oz Celery Salad

Process

• Stretch Dough to 12”
• Brush Dough with Buffalo Chicken Sauce (accumulated from the cooking)
• Sprinkle with Mozzarella
• Add shredded chicken and crumbled blue cheese
• Bake @ 650 F for 5-8 minutes
• Drizzle with Blue Cheese Dressing
• Top with Stracciatella and Celery Salad
• Garnish with freshly ground black pepper

Buffalo Chicken 

Yield: enough for 4 pizzas

Ingredients

• 2 tbsp vegetable oil
• 1 red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 16 oz boneless chicken breast, cut into thin strips
• 4 oz butter
• 2 oz honey
• 3 oz Franks Red Hot Sauce 

Process

• In a large saute pan, heat the vegetable oil over medium high heat and saute the red onion and garlic until translucent.
• Increase the heat to high, add the chicken and brown lightly
• Adjust the heat to medium, add the butter, honey and hot sauce to the pan and simmer until the chicken is cooked.
• Cool to room temperature before using. 

Celery Salad 

Yield: enough for 4 pizzas

Ingredients

• 3 ribs celery, thinly sliced on the bias
• Olive Oil
• Salt
• Chives 

Process

• Toss sliced celery with olive oil, salt and chives

Blue Cheese Buttermilk Dressing 

Yield: 600 ml dressing 

Ingredients 

• 300 g Best Foods/Hellmans Mayonnaise
• 160 ml Buttermilk, or thinned sour cream
• 1 medium Shallot, very finely minced
• ½ Lemon zested and juiced (or more to taste)
• Salt & Black Pepper to taste
• Additional Lemon juice to taste
• 150 g Point Reyes Original Blue, divided into 2
• 1 bunch Chives, chopped 

Process:

• Blend all ingredients except chives and using only ½ the blue cheese
• Fold in the remaining Blue Cheese Crumbles and chives