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Mini pizzas: Buffalo chicken and chili dog

Buffalo wings and chili dogs are, well, classic guy food. So when I had a few extra pizza crusts lying around once, I decided to experiment. And here is what happened…..

Yeah, I know what you’re thinking. Mini pizzas? That’s girl food. Well, not really, if you do them my way. I’m talking Buffalo chicken pizza and chili dog pizza. I mean, what says D-U-D-E like those food items? And since these are the kind of pizzas that can get messy, and possibly eaten with a knife and fork, they are best suited for the smaller size. But that doesn’t mean you can’t release your inner caveman and eat five or six of them. With that, here we go…..

Buffalo Chicken Mini Pizza

Ingredients
1 small pre-baked pizza crust (my favorite is Mama Mary’s but Boboli works too)
2-3 chicken tenders, uncooked
¼ cup Buffalo chicken sauce
¼ cup shredded pepper jack cheese
1 small jalapeno pepper (raw, not pickled)
salt and pepper
cooking spray

Directions:
Even though these crusts are “pre-baked,” if you really want them to be crispy, pre-bake them yourself for 3 or 4 minutes at 400 degrees. Sprinkle the chicken tenders with salt and pepper and grill them for 2-3 minutes per side, until no longer pink in the middle. At the same time, spray the jalapeno with cooking spray and grill it for the same amount of time, or until it’s slightly charred. Cut the chicken into small pieces, and put the pieces in a saucepan with the Buffalo sauce. Heat for 2-3 minutes until warmed through, then spread the chicken mixture on the crust. Top with the cheese. Then slice the grilled jalapeno pepper and put those slices on top of the cheese. Bake at 400 degrees for about 10 minutes, or until the cheese starts to turn brown and bubbly.

Chili Dog Pizza

Ingredients
1 small pre-baked pizza crust
2 hot dogs
1/3 cup chili without beans (I like Bush’s Best)
¼ cup Cheez Whiz
A squirt of your favorite mustard

Directions: As with the previous pizza, pre-bake the crust for a few minutes. Meanwhile, place the hot dogs in a pot of boiling water and cook for about 4-5 minutes. Remove them from the water, and slice into small pieces. Dump the water, return the hot dog pieces to the pot, and add the chili. Cook that over medium heat for about 3 minutes or until heated through. Meanwhile, nuke the Cheez Whiz for 20-30 seconds, and then spread that on the crust. Top with the hot dog mixture, and then bake for about 5 minutes at 400 degrees. Swirl some mustard on top, and eat.

And not like I have to say this, but both of these go really well with beer. Yum.

  

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