My first two rotisserie chicken recipes were pretty healthy so for my third recipe in the rotisserie installment I’ve decided to be a little naughty. This final recipe was inspired by the party favorite – buffalo chicken dip. Who doesn’t love creamy, spicy buffalo chicken dip?? I’ll tell you who doesn’t – my stomach! All the cream cheese, blue cheese and ranch dressing mixed with spicy buffalo sauce is delightfully painful. And it’s really hard to control portions when you’re eating dip. Especially if you lack willpower like me. I don’t know what happens. One second, I’m daintily dipping a chip to retrieve a moderate amount of dip, and the next minute, I realize the entire dip is gone. It’s a condition I like to call the “Party Dip Blackout.”

So, to avoid a blackout scenario, I decided to HRX the buffalo chicken dip and turn it into a delicious pizza recipe that’s a little easier on my body. This has a little more cheese than I should be eating, and I can tell you, I paid for the heartburn-inducing wing sauce that night, but a little pain is worth it for this amazing treat.

INGREDIENTS:

1 pound whole-wheat pizza dough (you can usually find pizza dough at your grocery store’s deli or in the frozen section)

2-3 cups rotisserie chicken, shredded

1/2 cup wing sauce (I used Texas Pete’s Buffalo Wing Sauce)

1 cup Ricotta cheese (you can use full-fat or low-fat depending how health-conscious you want to be)

1 cup Buffalo mozzarella, sliced into half-inch thick rounds (about 8-10 slices)

1/3 cup sliced green onions

Olive oil

Salt

Freshly-ground black pepper

DIRECTIONS:

Coat your pizza stone (or baking sheet) with cooking spray and place in an oven pre-heated to 450 degrees for about five minutes.

While your stone is warming, roll out the dough on a floured surface. Roll dough out thin – the thinner the crust, the fewer the carbs and calories in each slice. Make sure the dough is room temperature otherwise it’s really hard to roll out. No worries if it’s not a perfect round circle – mine never is!

Mix together the chicken and the wing sauce.

Take the pizza stone out of the oven and lay the dough on the stone. Drizzle a tablespoon of olive oil over the dough then put it back in the oven to cook for 10-15 minutes or until the crust starts to brown.

Take the stone out of the oven and spread the ricotta cheese on top of the crust, leaving a one-inch border. Next, add the chicken then top with the mozzarella slices.

Put the pizza back in the oven for 10 minutes or until the cheese is melted and starting to bubble. Once it’s done cooking, sprinkle with sea salt and pepper to taste. Top with green onions and another tablespoon of olive oil.

Healthy Recipe Ecstasy? If my esophagus could take it, I would eat this pizza every night. The combination of pizza, buffalo wing sauce and cheese is to die for.  It’s got all the flavor of the delectable buffalo wing dip but the health scale is balanced by the thin whole-wheat crust and the more waist-friendly amount of cheese. Pair it with a nice green salad and you have a meal! For those of you with dairy or lactose issues, I find that mozzarella and ricotta are easier on my system than some of the creamier cheeses of the world. Of course, this may not be true for everyone. But if you can stomach it, you should not be living your life without eating this buffalo chicken pizza once in a while!