Recipe Details

Ingredients

PIZZAS

• 4 tbsp. 

  salted butter

• 2/3 c. 

  Buffalo-style hot sauce (such as Frank's RedHot)

• 1/4 tsp. 

  garlic powder

• 1/4 tsp. 

  onion powder

• 4 c. 

  shredded rotisserie chicken, skin removed

• 1 

  loaf soft French bread, halved lengthwise and cut crosswise into thirds

• 2 c. 

  shredded mozzarella cheese

• 1/4 

  small red onion, thinly sliced

SALAD

• Juice of 1 lemon 

• 1/2 tsp. 

  kosher salt

• Black pepper, to taste

• Pinch of cayenne pepper

• 1/4 c. 

  olive oil

• 3 

  celery stalks, thinly sliced, plus 2 cups celery leaves

• 2 c. 

  thinly sliced romaine lettuce 

• 1 

  carrot, grated

• 3 tbsp. 

  crumbled blue cheese

Description

• FOR THE PIZZAS:

  1. 1Preheat the oven to 425˚. Melt the butter in a small saucepan over medium-high heat. Whisk in the hot sauce, garlic powder and onion powder. Cook until the sauce starts to bubble around the edges, 3 to 4 minutes.
  2. Combine the chicken with all but ¼ cup of the hot sauce mixture in a large bowl and toss until completely coated.
  3. Place the bread cut-side up on a baking sheet. Brush with the remaining ¼ cup sauce. Sprinkle with half of the mozzarella, then top with the chicken mixture, remaining mozzarella and red onion. Bake until the edges of the
     bread are toasted and the cheese is melted, about 15 minutes.

• FOR THE SALAD:

  1. Whisk the lemon juice, salt, a few grinds of black pepper and the cayenne in a medium bowl. Slowly drizzle in the olive oil, whisking constantly. Add the celery and celery leaves, romaine and carrot and toss. Gently stir in the blue cheese. Serve with the pizzas.