Tuesday, January 26, 2010

Kids In The Kitchen - Buffalo Hot Wing Dip & Buffalo Hot Wing Pizza

Steve and Grant vs. Kristen and Emily
Way back in November, Grant and Kristen brought their friends, Steve and Emily, to our house for a little rest and relaxation visit. The big plan: Make homemade pizza in the brick oven.

One of four! 
I assembled the ingredients to make the dough and gathered the kids in the kitchen. Each of them made a batch of dough and we set it out to rise.

Kristen and Emily know how to handle pizza dough! 
The four batches of dough all turned out beautifully and Kristen and Emily masterfully rolled all that dough into thirteen perfectly thin crusts. While they rolled, we pre-baked the crusts for a few minutes each, which makes them easy to handle in the brick oven, hold heavier toppings well, and makes the crust really crispy after the second baking. 

  Grant shows how the ingredients for the dip go together really f-a-s-t! 

Then Grant and Kristen made up a batch of Buffalo Hot Wing Dip from a new recipe that came to me through friends -- Kittie to Sally to me.

Take me to the fire! 

While we got everything together inside, Dean was busy getting the brick oven hot outside.

 What man doesn't love building a fire? 

The pizzas were all delicious - crispy, cheesy and hot. Some of the best we've ever made. Emily is now crust master, right behind Uncle Jeff. The Buffalo Hot Wing Dip was a hit to! In fact, it was so good, Steve used it to top one of the pizza crusts and declared it to be the best one of the evening. Buffalo Hot Wing Pizza is really good!

But wait! There's more . . . Buffalo Hot Wing Pizza! 

I don't want to rush the season, but Buffalo Hot Wing Dip and Buffalo Hot Wing Pizza would both be wonderful food for Super Bowl Game Day -- or any game day, or any tailgate, or . . . any day at all.

  Bring on the Fritos? 

1 8-oz. pkg. cream cheese
2 c. shredded cooked chicken breast (supermarket rotisserie chicken is perfect!)
1/4 c. Frank's hot sauce
1/2 c. ranch dressing
1/2 c. shredded cheddar cheese
1/2 c. celery, finely diced (optional)

In a pan on top of the stove, melt cream cheese over medium -- watch it closely! Remove from heat and stir in shredded chicken. Pour in hot sauce, ranch dressing and cheese and stir to blend completely. Pour into a casserole dish. Bake at 325 degrees until lightly browned on top. Remove from oven and sprinkle diced celery over top of casserole. Serve with Fritos Scoops, tortilla chips or Ritz crackers. Makes 1 medium casserole dish. Recipe can be doubled.

Note: Make this recipe lighter by using low-fat cream cheese, fat-free ranch dressing, low-fat cheddar cheese and serve it with 2-inch celery chunks for dipping.

Print Recipe


Anonymous said...

Cora, to make the pizza, did Steve simply put the dip on the pizza crust and bake it? Any additional cheese? What is drizzed on it in the photo?

I made low-fat, baked jalapeno poppers (filled with refried beans, cheddar, and scallions)tonite as a starter that were SO good and would also be great for a Super Bowl party. I will send it to you.


Cora said...

Hey Denise!
Steve spread the dip on the pizza crust and then when it came out of the oven we drizzled it with ranch dressing and bits of chopped celery. I might try using blue cheese dressing in the dip and on the pizza next time.

I'd love to have the jalapeno popper recipe -- sounds tasty!

CottageGirl said...

You have a brick oven? So cool! What a fun way to spend time together and get something great to eat to boot! looks yummy!!

Cora said...

Cottage Girl, we do have a brick oven in the little open pool house in our backyard! I have to admit it was here when we bought the house, or we probably wouldn't have it. It was just one of the many reasons that this house was perfect though! I would encourage anyone who has the ability to build one to stop wasting time and do it -- it's so much fun to make pizza and bake artisan breads in a real brick oven.

CottageGirl said...

I got an artisan bread cookbook for Christmas and have made several different recipes. I use my stone in our oven with a steaming pan of water and spritz the sides of the oven with water at the very beginning of the baking process. The bread comes out pretty authentic ... but a brick oven would be the ultimate!!!
Lucky you!!!!