6 tbsp durkee redhot pepper sauce
2 tbsp hot clarified butter
2 cup chicken breast meat*
1/2 cup mild bbq sauce
1/4 cup diced celery
2 cup shredded mozzarella cheese
1/2 cup bleu cheese dressing
Directions
*boneless, skinless, cooked, and diced
1. Combine the RedHot Cayenne Pepper Sauce and butter in a large bowl
and mix well.
2. Add the prepared chicken to the RedHot mixture. Toss well to coat
with sauce. Reserve.
3. Spread 1/4 cup BBQ sauce over crust. Portion 1 cup chicken mixture
over sauce.
4. Sprinkle 2 tablespoons celery and 1 cup mozzarella over chicken.
5. Bake in preheated oven at 400 degrees F for 15 to
18 minutes. Remove from oven.
6. Drizzle 1/4 cup dressing over pizza. Slice into wedges and serve at
once.
Source: Reckitt & Colman Commercial Group in Pizza Today April 1993.
Servings: 2 12" pies
Buffalo-Style Chicken Pizza Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Meat; Pasta; Pizza
The History of Recipes
Academics have traced the existance of recipes far back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these old cook books were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the Roman cooks used many aromatic flavors, including some that we all recognise such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is popular today, but rather accounts of the types of food prepared for the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the East, such as coriander, basil and rosemary. The introduction of these new tastes led to a surge in manuscripts on cookery, many of which are now in private cookery archives. During the succeeding few hundred years, the powerful and rich strove to serve the most extravagent banquests, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cookbooks are starting to become popular as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Buffalo Style Chicken Pizza recipe.
