Grilled Buffalo Chicken Pizza

Ingredients

• Servings: 2
• 1 large skinless, boneless chicken breast half
• 2 pinches montreal steak seasoning, or to taste
• 1/3 cup hot pepper sauce (such as frank's redhot®)
• 2 tablespoons hot pepper sauce (such as frank's redhot®)
• 2 pieces tandoori naan bread
• 1 teaspoon olive oil, or as needed
• 1/2 cup blue cheese dressing (such as marie's®), or to taste
• 2 tablespoons diced red onion
• 8 ounces shredded cheddar cheese, or to taste
• 1/2 cup shredded iceberg lettuce
• 1 roma (plum) tomato, seeded and chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 12 hrs 30 mins


• season chicken breast with montreal steak seasoning. place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. seal bag and rub hot sauce into chicken. transfer bag to the refrigerator and marinate for 12 hours or overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from the bag and discard marinade. cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a cutting board to rest for 5 to 10 minutes.
• dice cooled chicken into bite-size pieces. toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. spread blue cheese dressing on the toasted side of each naan. top each with diced chicken and red onion. sprinkle cheddar cheese over the top.
• return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. remove from grill, slice into pieces and top with lettuce and tomato.