Name: Buffalo Chicken Pita Pizza
Cook time: 10800 s
Total time: 10800 s
Yield: 4 pita pizzas
Ingredients: For the blue cheese sauce:; 150 ml milk; 50 gr blue cheese; 25 gr butter; 10 gr AP flour; Black pepper; For the fried chicken:; 4 boneless skinless chicken thighs; 240 gr AP flour; 240 gr milk; 25 gr pickles juice; 1 pasture raised egg; Salt; Black pepper; Hot sauce; Frying oil; For the slaw:; 1 carrot; 3 nibs of celery; Salt; 2 For the buffalo chicken pita pizza pita pizzas):; 1 in pita (opened half); 4 tbsp blue cheese sauce; 2 pieces of fried chicken (cut to cubes); 1 tbsp slaw; Blue cheese crumbs; Hot sauce; 500 grams of flour; 300 grams of lukewarm water; 10 grams of dry yeast

BenGingi

Super Bowl Sunday is this weekend and I've got the best munchies for you! Instead of going through the hassle of making a 48hr pizza dough, just make pita and slice it in half (you can also buy the pita if you’re feeling especially lazy 😉).  Load the tiny pizza base with silky, sexy, blue cheese sauce, fried chicken tossed in hot sauce, and bake to perfection. Once toasted and crunchy, finish with chucks of blue cheese, hot sauce, and gorgeous celery & carrot slaw. Insanely delish. YASSS!

Buffalo Chicken Pita Pizza

First make your own pita! you have the recipe attached here above. If you have no time (or patience) to do so, simply get a pita from your local store.

Make the blue cheese sauce: in a pot melt the butter and whisk in the flour. 

Add the blue cheese, turn off the heat, and keep whisking until the cheese has completely dissolved into the sauce. Set aside.

Prepare the batter for the fried chicken: combine the egg, milk and pickles juice. 

Add the flour, salt and pepper and whisk until homogenous. 

Dip the chicken thighs in the batter and let them sit there while you heat up the frying oil. 

Once the oil has heated up, fry the chicken thighs for 3 min on each side.

Cut the fried chicken into cubes. Toss them in a bowl with hot sauce (to your liking).

Cut the pita open in half, and spread the blue cheese sauce on each half.

Bake for 10 min or until it gets crispy and dark golden color on top.

In the meantime- cut the carrots and the celery. into super thin juliennes and season with salt. 

Remove from the oven and add crumbs of blue cheese and slaw on top. Add more hot sauce to your liking.

For the buffalo chicken pita pizza  pita pizzas):

In a bowl- mix the water and yeast. Add sugar and mix well.

Add the flour and mix all ingredients until there is almost no flour remaining in the bowl. Add salt. Move the dough out of the bowl and knead it on a work surface.

Knead dough manually for about 7 to 10 minutes until smooth and sexy. If the dough is dry, feel free to wet your hands and the flour will absorb easily.

Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume.

Divide into 100-120 gr pieces. Round each piece into a perfect tight ball and let sit for 10 min, covered with a towel.

With a rolling pin open the Pitas to 0.5 cm thick. Place the Pitas to proof on a towel for 20 minutes.

Heat a large strong pan over medium heat for 3-5 minutes.  Lower the heat to low-medium and bake the pita on the side that touched the towel before.

After 10 seconds turn to the other side. Another 10 seconds and turn back. And this is how you play with the Pita until you get a stunning pocket.

Move the pita to a basket / bowl covered with a towel that will avoid the Pita from drying and hardening.

Fill the pita with any good and send me a pic!

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