Buffalo Chicken Pizza

• 80 g All-purpose flour (10¼ tbsp)
• 4 g Baking powder (¾ tsp)
• 1 g Salt (⅛ tsp)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 130 g raw Chicken breast (4.6 oz raw)
• 1 g Smoked paprika (½ tsp)
• 1 g Garlic powder (⅓ tsp)
• 3 g Vegetable oil spray (⅔ tsp)
• 30 g Buffalo hot sauce (1.1 oz)
• 50 g Part-skim mozzarella, grated (1.8 oz)
• 20 g raw Red onion (0.7 oz raw)
• 15 g Light ranch dressing (0.5 oz)
• 8 g raw (½ scallion) Scallion

You'll need: Baking sheet or pizza stone, Parchment paper, Bowl, Rolling pin, Nonstick pan, Spoon.

Method

1. Make the dough

   Heat the oven to 240°C (475°F) with the baking sheet inside. Mix the flour, baking powder and most of the salt in the bowl, then stir in the yogurt until it forms a shaggy dough. Knead on a floured counter for about 1 minute, until smooth.

   If the dough sticks to your hands, dust them with flour. If it cracks, knead in a teaspoon of yogurt.

2. Cook the chicken

   Dice the chicken into 1.5 cm (½ inch) pieces and toss with the paprika, garlic powder and the last pinch of salt. Spray the pan with the oil and sear the chicken over medium-high heat for 6–8 minutes, turning, until browned and 74°C (165°F) in the middle.

   Small, even pieces cook fast and stay juicy. Don't crowd the pan or they steam.

3. Sauce and top the pizza

   Roll the dough out on parchment paper to a thin 28 cm (11 inch) circle. Toss the hot chicken with the buffalo sauce. Scatter half the mozzarella over the dough, spoon the chicken on, then add the rest of the mozzarella and the thinly sliced red onion.

   Mozzarella under and over the chicken glues the sauced pieces in place.

4. Bake until bubbling

   Slide the pizza, still on its parchment, onto the hot baking sheet. Bake for 10–12 minutes, until the crust is golden underneath and the mozzarella is bubbling with brown spots.

   Lift an edge with a spatula. A pale base needs 2 more minutes.

5. Ranch and scallion

   Drizzle the ranch over the hot pizza, scatter the sliced scallion on top and cut into 6 slices.

   Thin the ranch with a teaspoon of water so it drizzles in lines instead of blobs.

Swaps

• Chicken breast → Chicken thigh, same weightJuicier and richer, about 20 kcal more.
• Light ranch dressing → Nonfat Greek yogurt mixed with a pinch of garlic powderCuts about 25 kcal and adds protein; slightly tangier.