Ingredients:
Thin sliced Chicken Breast - cooked + shredded
Franks Red Hot Buffalo Wing Sauce
Red onion - sliced
Avocado - sliced
Romaine lettuce - chopped
Tomato - sliced thin
Tessemae's Creamy Ranch Dressing
Salt + Pepper
Olive Oil
Trader Joes Whole Wheat Lavish Bread
Italian Cheese - shredded
How To Prepare:
1). I began by cutting the Lavish Bread in half and setting it to the side - prepare oven by putting on BROIL.
2). In a non-stick skillet on medium heat; Grease the skillet with a light layer of olive oil and place chicken breast on the pan - season with salt and pepper (I used 3 chicken breast because I wanted leftovers) - remembering to flip chicken every few minutes; cook until the chicken has reached an internal temperature of 165º F.
3). While the chicken is cooking - cut/slice/chop the vegetables.
4). Once the chicken is cooked all the way, place on a cutting board to cool for a few minutes. Do not turn off the stove just yet - you will need it again! Shred the chicken with 2 forks (sometimes this is easier to do with your hands!) and place in a medium sized mixing bowl. Combine shredded chicken and as much Franks Red Hot Wing sauce as you desire - mix with tongs. Once the buffalo chicken is combined, place in the hot pan (you can turn the heat off now) and stir around for about 2 minutes.
5). Brush a thin layer of Tessemae's Creamy Ranch Dressing on the Lavish Bread and place a few pieces of romaine lettuce + sliced tomato on top of the layer of dressing.
6). Place desired amount of buffalo chicken on top of the pizza. Add shredded cheese + red onion + drizzle a little bit of Tessemae's Ranch and Franks Red Hot on top.
7). Place pizza on a baking sheet and BROIL for about 2 minutes (watch closely to make sure it doesn't burn!!) You want to make sure the cheese is melted and the Lavish Bread is a little toasted.
8). Once you remove the pizza from the oven - top with avocado and enjoy! :-)
Best,
From Kate To Plate