weather icon Partly Cloudy

Divas on a Dime: Buffalo chicken meets pizza for Super Bowl Sunday

This week, in anticipation of Super Bowl Sunday, I couldn’t decide between buffalo chicken wings or pizza. They both sound delicious. So, I decided to mash them together and make a Buffalo Chicken Pizza.

It’s got all the flavors and textures of buffalo chicken, but on a warm crusty pizza.

The base is a rich and creamy, ranch infused white sauce. Topped with buffalo chicken that’s spicy and hot. And cheese, there’s lots of cheese! Gooey mozzarella and piquant bleu cheeses.

After the pizza bakes, we sprinkle it with green onion and diced celery for crunch. Then diced avocado that’s creamy, refreshing and cool. It’s crazy good!

I’m all about finding frugal substitution for expensive ingredients. So, let me explain the cottage cheese in this recipe. Cottage cheese makes a great low-cost substitute for ricotta cheese. Once its puréed, it’s creamy and fluffy with texture very much like ricotta. I promise no one will suspect you’re sneaking cottage cheese into the pizza.

By the way, this cottage cheese and ranch mixture makes a wonderful dip for veggies and chips.


Yield: 12 slices

Time: 1 hour

What You’ll Need:

2 tablespoons butter

¾ cup buffalo hot sauce (like Frank’s Red Hot)

2 to 3 cups cooked chicken – diced

1 ½ cups cottage cheese

½ cup ranch dressing

½ teaspoon salt

2 cups shredded mozzarella cheese – divided

16 ounces pizza dough – purchased or homemade

1 tablespoon olive oil

½ of a small purple onion – cut in rounds

1/3 cup Bleu cheese – crumbled

¼ cup celery with leaves- chopped

¼ cup green onion – sliced

¼ cup avocado – diced

Here’s How:

Preheat oven to 425°F. Allow the pizza dough to come to room temperature. Melt butter and place in a medium bowl, add hot sauce and stir. Set about 2 tablespoons aside to drizzle over the pizza when it’s cooked.

Toss the chicken in the sauce, set aside. (You can sneak a bite, I won’t tell.) In a food processor, puree the cottage cheese with the ranch dressing, salt and a half cup mozzarella until smooth. Taste this! It’s so yummy.

Stretch the pizza dough to fit a 10×15-inch cookie sheet. Brush the sheet pan with olive oil to help brown the bottom crust. Spread the cottage cheese mixture evenly over the dough leaving an inch boarder.

Top this with the chicken. Add the onion rounds artistically, sprinkle with the rest of the mozzarella and dot the whole thing with bleu cheese crumbles.

Bake for 15 to 18 minutes or until the crust is golden brown. Let this cool for a few minutes then top it with the green onion, celery and avocado. Drizzle with reserved hot sauce and serve with all your Diva glory.

This recipe can be adjusted to suit your taste. Don’t like bleu cheese? Skip it! Love hot sauce? Use more.

You can try this recipe even if you’re not watching the big game. Or only watching the commercials and halftime and feeding the masses, like me.

But if you’re watching the game, I hope your team wins. See you next week!

Fabulous Food by Patti Diamond from “Divas On A Dime – Where Frugal, Meets Fabulous!” – www.divasonadime.com Join the conversation on Facebook at DivasOnADimeDotCom.

Don't miss the big stories. Like us on Facebook.
Photo: Witches gather in Beatty

More than 80 witches and warlocks gathered at sponsoring Studio 401 Oct. 19 for the second annual Beatty Witches Walk.

Huge turnout for 2nd Annual Pahrump Taco Fest

Pahrump resident and well-known television reporter Deanna O’Donnell is used to playing the role of observer and covering the stories, but this past Saturday the script was flipped when O’Donnell and her 2019 Taco Fest team were the story.

Divas on a Dime: Introducing four different ways to make whoopie!

Nestled snugly between “BBQ-flavored-everything time” and “peppermint-flavored-everything time” we have my personal favorite – “pumpkin-spice-flavored-everything time”! This week I have a wonderful dessert overflowing with the nectar of the pumpkin spice gods.

Events galore in the Death Valley region

As the weather cools, arts, culture and the sciences are coming to life in and around Death Valley. From paleontological past landscapes to contemporary art shows, from the biology of local plant life to the “Face on the Barroom Floor,” from being scared to death by a spooky film to saving lives by bargain hunting at a local flea market, there is something for almost everyone on the October calendar of events.

Special event set for Red Barn Art Center in rural Nye

The Goldwell Open Air Museum is inviting the public to attend the Bullfrog Biennial at Goldwell Open Air Museum’s Red Barn Art Center on Oct. 25-27, organizers announced.

Divas on a Dime: How to make a charcuterie board on a budget

“Oooooh! Try this cheese with a bite of this and a sip of that!” It’s the hottest trend in easy home entertaining, a charcuterie board overflowing with wonderful nibbly, noshy goodies to mix and match.

October brings pumpkin bisque with a twist

Oh, October!!! It’s officially pumpkin flavored everything month! If you want to see the face of bliss, offer your loved ones this easy-to-prepare scrumptious Pumpkin Apple Cider Soup, lovingly paired with adorable grilled cheese croutons. I kid you not. This is a dish destined to become a fall family favorite.