Yesterday, a blogger I follow on twitter, Amber DeGrace tweeted a recipe of her Buffalo Chicken Braid. It became the inspiration for our dinner. I intended on using pizza dough my dad brought me from a pizza shop in NY, and making buffalo cauliflower, but the day escaped me and all of a sudden it was 3:30. So this is the quick and easy (and still really delicious) vegan version:
Pizza dough (I used Pillsbury Artisan pizza dough)
2.5 cups cooked “chicken” (I used 4 Spicy Boca Vegan Chicken Patties)
1/2 cup hot sauce (I used Frank’s)
1/2 cheese (I used Daiya mozzerella)
1/2-3/4 cup vegan Bleu Cheese
Olive Oil spray
Set the oven to 400 degrees. Grease a cookie sheet, and spread out pizza dough corner to corner.
Crumble up the chicken patties, and mix with the hot sauce. Spread the chicken mixture down the middle of the pizza crust.
Spread the cheese and bleu cheese over top the chicken. I used 1 cup of bleu cheese, but we decided it would be better with a little less. Next time I’ll use 1/2 or 3/4 of a cup of bleu cheese.
Cut diagonal strips into the pizza dough about an inch wide.
Braid the strips of dough over top of the chicken
Bake for 15 minutes. After 15 minutes, spray/brush with olive oil. Sprinkle with garlic powder, basil and sea salt. Bake for another 5 minutes until golden brown.
Serve with bleu cheese, or marinara on the side. Enjoy!