My latest experiment turned new favorite pizza is this Buffalo Chicken Meatball Deep Dish Pizza. Sometimes I use an “experimentation” cook night to try to come up with different recipes that may or may not work. And sometimes, I hit a home run.
If I could eat pizza every day I would. So much that I could probably be the fifth turtle of the Teenage Mutant Ninja Turtle. Just call me “Dudeatello”. Get it? I should stick to cooking. 🙂
My wife always harps on me because I’m always trying to incorporate (and find any excuse to use) buffalo wing sauce. With this recipe, I take the traditional flavors you would find with buffalo wings, add in some tender chicken meatballs, and bake it all — covered in cheese, of course — into a deep-dish pizza.
Making the Buffalo Chicken Meatball Pizza:
The chicken meatballs are flavorful and guaranteed to be moist. I use egg as one of the ingredients (aids in the moist and tender factor) along with fresh cilantro and Parmesan cheese.
Some people use breadcrumbs in their meatballs, but I prefer to use grated Parmesan cheese. It enhances the flavor while lowering the number of carbs.
For the cheese, I use Muenster cheese and mozzarella cheese. It helps to calm the heat from the buffalo sauce.
The glue that brings this pizza together is the buffalo pizza sauce. I create this by combining buffalo sauce with Parmesan cheese, red pepper flakes, and heavy whipping cream.
Normally, I bake my deep-dish pizzas in a large cast-iron skillet, but I’ve found that using a springform pan creates the perfect doughy texture for the crust.
When you want a great tasting pizza for pizza night give this Buffalo Chicken Meatball Deep Dish Pizza a spot on the menu. Enjoy!
A Buffalo Chicken Meatball Deep Dish Pizza combining the traditional flavors and heat from buffalo wing sauce with tender chicken meatballs.
For the Buffalo Pizza Sauce:
1 cup Buffalo Sauce
1/2 cup Heavy Whipping Cream
1 cup Grated Parmesan Cheese
1 tsp Red Pepper flakes
1 tsp Minced Garlic
1 tbsp Butter
For the Chicken Meatballs:
2 lb Ground Chicken
1/3 cup Fresh Cilantro
1/2 cup Grated Parmesan Cheese
1 Large Organic Egg
1 tsp Paprika
2 tsp Oregano
1 tsp Garlic Powder
1/2 tsp Himalayan Salt
1 tsp Black Pepper
1 lb Muenster Cheese Block
1/2 lb Low Moisture Mozzarella Cheese
12 oz. Shredded Mozzarella Cheese
For the Pizza Dough:
1 lb Fresh Pizza Dough
1/3 cup Pastry Flour
Begin by pre-heating the oven to 425 degrees.
Chop your Muenster cheese, mozzarella cheese block, and fresh cilantro into small pieces and set to the side.
Pre-heat small cooking pan to medium/low heat and add butter. Once melted, add all remaining buffalo pizza sauce ingredients. Allow to cook for 5 minutes. Lower heat to simmer.
Add ground chicken and all chicken ingredients into a large bowl and mix together well with hands. Form small meatballs with the chicken mixture.
Pre-heat cooking pan to medium/high heat and cook the meatballs for 3 to 4 minutes each side. Remove from heat, cut them in half, and top with 1/2 cup of buffalo wing sauce.
Add flour to clean counter top. Form pizza dough into a 15-inch circle. Add dough into the springform baking pan allowing the excess dough to hang over the edges of the pan.
Add chopped mozzarella block and chopped Muenster cheese block to the bottom of the pan. Place 3/4 of the cooked chicken meatball halves over the cheese. Add 2 cups of shredded mozzarella cheese over the meatballs.
Spread the buffalo pizza sauce evenly over the top of the pizza. Place remaining chicken meatball halves over the sauce. Top off with remaining 4 ounces of shredded mozzarella cheese.
Fold the sides of the dough into the insides of the springform baking pan and place the pan onto a large flat baking pan to catch any drippings.
Bake pizza at 425 degrees for 15 minutes then lower heat to 400 degrees to cook for another 15 minutes. Allow pizza to cool for 20-30 minutes before serving.
I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.