Before I get to it, the special part about this recipe BY FAR is the pizza dough. Jacob (my husband) and I are a huge fan of farmer’s markets. When we lived in Austin, we liked to peruse them on early Saturday mornings looking for fresh eggs + produce while getting some fresh air. When we moved to Arizona, we were like- WE HAVE TO FIND ONE. So, we took to the ‘gram and ended up finding the Hope’s Artisan Bread account. Hope runs a local small-batch sourdough pop-up bakery in Goodyear. So, Jacob and I ordered a loaf of her Jalapeno Cheddar Sourdough.
When we met Hope at the market, it was an absolutely delightful experience. Like…imagine a sunflower + a sugar cookie infused into a human personality. She is the sweetest human and it is totally obvious that baking is her jam. We had such a good time talking about ways she wanted to up her baking game. We ended up walking away with a bundle of goodies because…self control levels = 0%. NO SHAME.
We ended up walking away with a jalapeno cheddar sourdough loaf, sourdough pizza ball, dark chocolate rye cookie, sourdough chocolate chip cookie, and raspberry white chocolate sourdough cookie! The jalapeno cheddar loaf was savory, soft, and bouncy. We had it as toast with breakfast, grilled cheese sandwiches, you name it! The cookies were amazing. If you wince at mega-sweet treats, then these are right up your alley. The sourdough base in the chocolate chip + raspberry white chocolate chip cookies gives the flavors room to strut their stuff. The flavors all taste really balanced in the mouth. The dark chocolate rye cookie is the perfect rich, gooey, chocolatey texture- again, without the super sweet after taste. Don’t be intimidated by the non-traditional base, these cookies are worth their weight in gold. The sourdough pizza dough made the perfect crust. It was so good that I’d like to share the recipe for how we enjoyed it.
Cast Iron Skillet Buffalo Chicken Pizza
Prep time: 10 min
Cook time: 12-14 min
Total time: 25 min
- 11-14 oz Sourdough Pizza Dough (I obviously recommend purchasing one from Hope if you’re in the Phoenix-area either at a market + she frequently stocks them at Enroute Coffee and Tea House)
- 8 oz shredded chicken
- 1/2 c. Buffalo Sauce
- 2/3 c. Shredded Mozzarella Cheese
- 1/4 c. Olive oil
- 12 in. Cast Iron Skillet
- 1/8 c. Ranch
- 1/8 c. Buffalo Sauce
- Put the cast iron skillet in the oven, then set it to preheat at 500 degrees F.
- Sprinkle a little flour onto the counter + roll out your pizza dough. You want to aim for a 14 in. circle.
- Once the oven is preheated, carefully remove the skillet from the oven.
- Drizzle about 2/3 of the olive oil in the pan, then carefully place your 14 in. dough circle into the skillet. Make sure the dough is spread up the sides of the skillet.
- Spread the buffalo sauce evenly on the dough. Add the mozzarella cheese, then top with the shredded chicken.
- Using the rest of the olive oil, brush the rest of the exposed dough, then place the cast iron skillet back in the oven for 12-14 minutes.
- Move your pizza out of the pan to a pizza pan (or cutting board, cookie sheet, the counter- use what you got!).
Optional addition: Mix buffalo sauce + ranch together in a 1:1 ratio, drizzle on the pizza, dip, whatever! Enjoy!
Any modifications or special tips you like to use for Cast Iron Skillet Buffalo Chicken Pizza? Let me know in the comments?