RECIPE MAGIC!

When you take a bite of a Buffalo Chicken Pizza, you'll experience a balance of tangy, spicy, savoury, creamy, and umami flavours, with a hint of freshness from green onions. Our Buffalo chicken recipe uses healthy Chipotle olive oil as its spicy undertone and a great substitute for hot sauce like Tabasco. And we add a splash of Key Lime white balsamic to our homemade Mexican Crema sauce. In the realm of pizza perfection, a drizzle of lime crema is a revelation, lending a vibrant and refreshing note to each slice. 

INGREDIENTS:

1 store bought pizza dough
1 tbsp Garlic olive oil
1 cup roasted chicken thighs, shredded or diced
2 tbsp Chipotle  tablespoons butter, melted
1 cup roasted chicken, shredded or diced
1/2 cup Crema* or sour cream
1 tbsp sesame seeds
1/2 cup blue cheese, crumbled
2 green onions
1/4 cup Parmesan cheese, grated


DIRECTIONS:

Preheat oven to 450°. Roll out pizza dough and move to a baking sheet or pizza stone. Brush Garlic olive oil evenly over the surface of the dough. In a medium bowl, combine the chicken with Chipotle olive oil. Spread sesame seeds evenly across dough. Spread chicken mixture over pizza dough. Sprinkle the crumbled blue cheese over the top of the chicken. Bake the pizza 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Once the pizza is cooked, remove it from the oven and drizzle the Crema or sour cream over the top. Sprinkle the sliced green onions and grated Parmesan cheese over the pizza.
Allow the pizza to cool for a few minutes before slicing and serving.

* CREMA SAUCE

Crema is a tangy Mexican sauce made with sour cream, whipping cream and lime juice. Our Key Lime balsamic is the perfect substitute for fresh limes. Use on pizza, wings, tacos and almost any food where you would use a dollop of sour cream. 
 
INGREDIENTS:
1/2 cup sour cream
1/2 cup whipping cream
1/2 tsp Kosher salt

1 tbsp Key Lime white balsamic 

DIRECTIONS:
Place all ingredients in medium bowl. Whisk until blended. Cover and let sit at room temperature for at least 2 hours or overnight to enhance flavour and thicken.