Monday, April 27, 2015

Copycat Zeek's Buffalo Soldier Pizza

We went to Seattle's Woodland Park Zoo for my oldest sons 13th birthday. The last time we had been there was for his 3rd birthday so we had a nice spread between visits. On his 3rd birthday we had a little party for him at the neighboring Zeek's Pizza, we were very excited that it was still there when we came back 10 years later.
My husband and I split an absolutely delicious pizza that is one of their Signature Meat Combos called Buffalo Soldier. I knew then and there that since we are VERY rarely in that area I would have to make my own!  They have a chain of restaurants in the Seattle area (I think 12 locations and delivery) so if you are ever in the area pay them a visit!

Pizza Crust-
THIS is my new go-to for pizza dough. It is delicious!  I split it into 4 dough balls instead of 6. It might seem like a lot to do but it is well worth it! You could even double it and freeze a lot of dough balls for quick and easy pizza nights.

Buffalo Chicken:
1 Chicken Thigh or Breast(per pizza)
1/4 cup hot sauce
1 TB butter, softened
1 tsp celery seed
black pepper to taste

Other Toppings:
Ranch Dip/Dressing*
Gorgonzola Cheese
Sweet Cherry Peppers

For the buffalo chicken:
(I made 2 since I was doing 2 pizzas, no need to double the sauce though)
Preheat oven to 350
Combine hot sauce with butter, celery seed and pepper.

Pour over chicken in a shallow baking dish

Bake for 20-30 minutes(for boneless) 40-45 (for bone in) until an internal temp of 165. Allow to cool and slice or dice as you wish.

Kick your ovens temp up as high as it will go. 500-550 for most home kitchen ovens

Spread ranch to 1/2 inch from the dough edges, top with chicken,  sweet peppers, jalapeños

Top with cheese and cilantro.(I went a little overboard on the Gorgonzola, less is more!
Brush the edges of the crust with garlic oil (or plain olive oil and sprinkle with garlic salt).

I did my pizza on a perforated pizza pan, if you have a pizza stone, follow instructions in the crust recipe!!

Place pizza on bottom rack in your oven.

Bake for 4-5 minutes, turn pizza and bake another 4-5 minutes. (Check sooner if your oven temp is higher than 550) Bottom should be crisp and the cheese and toppings bubbling hot.

Allow to rest 5 minutes before slicing.

*To lighten things up a bit I made a lower fat ranch dip for my sauce

6 oz non fat greek yogurt
1/4 cup sour cream
1 TB mayonnaise
1 TB chopped chives
1 TB chopped parsley
1 tsp dill
1 clove garlic, minced and mashed
1/4 tsp onion powder
salt and pepper to taste

Combine all ingredients and allow to mingle for at least an hour

Note: For the sour cream and mayo, feel free to use low fat versions of either, I don't like them because they always have too much added junk so I just stick with organic or natural full fat versions

This made more than enough for 2 pizzas and extra for veggie dipping

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