The previous evening's abundance of fried buffalo chicken tenders lent themselves nicely as a central topping for the latest batch of skillet pan pizzas, made for supper Thursday of last week. A mix of chipotle barbecue sauce and buffalo wing sauce coated the morsels; I threw together a fresh batch of tomato sauce; there was bacon, white cheddar, and grated parmesan down low plus a finishing shake of provolone and mozzarella in the final minutes to avoid browning it too much. On the platters, it was a pleasure.
And a whole pizza left over? Friday was covered!
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 30 March 2023]
No comments:
Post a Comment