Photo: Buffalo Wing Pizza Roll-Up (team Robert version) Recipe
Directions
Ingredients
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 (1/4-ounce) packet fresh fast-acting yeast
- 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener; too cool and the yeast won't be activated)
- 4 cups all-purpose flour, plus some extra to knead the dough
- 1/4 cup cornmeal, for pizza stones
Pizza topping:
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 medium onions, chopped
- 1 tablespoon chopped fresh parsley leaves
- 1/4 teaspoon salt
- 1 cup (16-ounce can) tomato chunks or chunky tomato sauce
- 1/4 cup instant flour, or enough as need to thicken the pizza topping if it is too runny (recommended; Wondra)
- 1 pound ground chicken
- 3 ounces blue cheese
- 1/2 cup "buffalo wing" sauce (preferably Anchor Bay Wing Sauce made with the recipe from the place where buffalo wings were originally invented)
- 1 (6-ounce) container plain yogurt
Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly.
While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.
Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.
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By jeffrey_downs
on February 03, 2013
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Great recipe I made these many times, and people have devoured and requested that I cater for their party--I don't have a certified kitchen, but have become neighborhood chef, which has the benefit of getting invited to every party, even acquaintances, but it's a great way to become better friends. For expediency you can buy dough at Whole Foods, Bertucci's Wegman's etc...and many other places--almost all pizza crusts are standard and it's the cooking method and handling by the chef and the oven (I wish I had the 950 degrees coal oven that makes the difference, truly--buy only unfrozen dough that is proofing in the fridge, never the rock solid frozen--most of those are too worked, leading to terrible/ unacceptable results. I use much less tomato sauce than the recipe calls for in order to permit the buffalo sauce to come through brightly--they're both acidic ingredients, and so have a tendency to compete with each other, but in the right proportion they compliment.
By tara.cassone_12...
st paul, 63
on August 08, 2010
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i sued this recipe just for the dough and it is wonderful! i also divided the dough into 4 oz pieces and made smaller individual rolls and they turned out great.
By kschwartz1_9633460
Burlington, CT
on February 01, 2008
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The outcome was perfect, but it was time consuming. This aspect didn't make me want to cook it again, but whenever I entertain there great because they are so unique. Everyone is used to the same cheese and pepperoni ones, but this gives it a new twist.
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