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Buffalo Chicken Pizza Pies

This image courtesy of The Meal Makeover Moms

Every Tuesday is buy-one-get-one-free night at a pizza place near Janice’s house, and since she can’t resist a bargain, she occasionally succumbs to her daughters’ pleas for pies. Their favorite is the Buffalo Chicken Specialty Pizza topped with roasted red peppers, a hefty helping of blue cheese dressing, and a gooey layer of cheese. As you can well imagine, this is an occasional indulgence, and Janice always serves a big green salad on the side! Since Leah and Carolyn can’t seem to get enough of their favorite buffalo chicken pizza, we decided to create a healthier, nutrient-rich homemade version. For our pizzas, we use whole wheat English muffins as the base and top them with sautéed chicken and diced bell pepper, partskim cheese, and just enough buffalo sauce and blue cheese dressing to add that familiar zing.

NotesMom’s Feedback:

These pizzas were a cinch. I like that they have a kick... but not too much. I would add more Buffalo sauce for my husband but keep it where it is for the kids.

Laura, mother of Mia, age 9, Gianna, age 11 and Allison, age 13. Melrose, MA

Makes6 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner

Taste and Texturecheesy, creamy, hot & spicy, meaty

Type of Dishpizza

Ingredients

  • 1 12-ounce package whole wheat English muffins (6 muffins)
  • 1 medium orange bell pepper, cut into ¼-inch dice (1½ cups)
  • 1 tablespoon canola oil
  • 12 ounces boneless, skinless chicken breast halves, cut into ½-inch dice
  • ½ cup pasta sauce
  • 1 tablespoon Buffalo sauce
  • 1 tablespoon blue cheese dressing
  • 1½ cups shredded part-skim mozzarella cheese

Instructions

  1. Preheat the oven to 400°F. Slice the English muffins in half and place on a large baking sheet. Toast in the oven for about 5 minutes. Remove and set aside.

  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.

  3. Add the chicken and cook until no longer pink, 3 to 4 minutes. Stir in the pasta sauce, Buffalo sauce, and blue cheese dressing and mix well.

  4. To assemble the pizzas, top each muffin half evenly with the chicken mixture, and sprinkle evenly with the cheese. Bake until the cheese melts, about 5 minutes.

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