Recipe of the Week: Buffalo Chicken Pizza with Blue Cheese Avocado Dressing


For the Pizza:

  • 1 pound Pizza Dough, I love using my Perfect Garlic Agave Pizza Crust!
  • 1 cup Shredded Mozzarella Cheese
  • 1 Red Onion, cut into thin strips
  • 1 cup Crumbled Blue Cheese

For the Fried Buffalo Chicken:

  • 2 large Chicken Breasts, skinless, cut into 1-inch chunks
  • 3/4 cup Buttermilk
  • 2 teaspoons Kosher Salt
  • 3/4 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoons Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • Canola Oil, for frying

For the Buffalo Sauce:

  • 1/2 cup Melted Butter
  • 2/3 cup Hot Sauce
  • 1 1/2 teaspoons Worcestershire Sauce
  • pinch of Granulated Sugar

For the Blue Cheese Avocado Dressing:

  • 1 Avocado
  • 1/2 cup Buttermilk
  • 1/8 cup Mayonnaise
  • 1 tablespoon Sour Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 clove Garlic, minced
  • 1 teaspoon Lime Juice
  • 1/8 cup Chopped Italian Parsley, plus more for garnish
  • 1 tablespoon Chives, chopped, plus more for garnish


  1. Add the chunks of chicken breast to a small bowl. Add buttermilk and 1 teaspoon of salt to the bowl and mix well with the chicken. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
  2. In the bowl of a food processor, blend ingredients for the blue cheese avocado dressing until smooth. Set aside in the refrigerator until ready to serve.
  3. In a small bowl, whisk together ingredients for the buffalo sauce. Set aside.
  4. Preheat oven to 350°F and add pizza stone to the oven to preheat. Roll out pizza dough to desired shape.
  5. Add to hot pizza stone and pre-bake for 5 to 7 minutes until just starting to turn golden brown. Set aside.
  6. Combine flour, baking powder, cayenne pepper, onion powder, and pepper for the fried buffalo chicken is a large sealable bag. Seal and shake the bag well to combine the dry ingredients.
  7. Using a slotted spoon, drain the chicken pieces over the bowl and then add to the bag with the flour mixture.
  8. Once all the chicken has been added to the bag, seal the bag and shake well until all of the chicken pieces are covered with the mixture.
  9. In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.
  10. Add the chicken pieces, frying about 5 at a time, for about 4-5 minutes until the chicken is golden brown. You may want to cut a piece open to make sure there is no pink inside or you can test the chicken with a thermometer, making sure it reaches at least 165°F.
  11. Drain on a pan lined with paper towels. Once all the chicken is fried, add to a small bowl with 1/2 the buffalo sauce.
  12. Mix until all the chicken has a good coating of sauce.
  13. Spread the remaining 1/2 of the buffalo sauce on the pizza crust.
  14. Top with mozzarella cheese and sliced red onion.
  15. Bake for 5 minutes, or until melty and bubbling.
  16. Remove from oven. Top with chicken, blue cheese crumbles, chopped chives and chopped parsley.
  17. Drizzle over blue cheese avocado dressing. Serve immediately.

Recipe of the Week: Sirloin and Pork Burger with Blue Cheese Slaw


  • 1/2 lb. ground sirloin
  • 1/2. lb. ground lean pork
  • 1 tbsp Moore’s Marinade
  • 1 package shredded slaw mix
  • 4 oz. blue cheese
  • 1 cup mayo
  • 1/2 cup whole milk
  • 1 tsp cayenne
  • 1/2 lb bacon, cooked
  • 4 burger buns, toasted and buttered
  • 2 tbsp. salted butter
  • 1 tsp salt
  • 1 15 oz. can shoepeg corn, drained


  • Combine the beef and pork with marinade; form into burgers.
  • Mix slaw mix with blue cheese with mayo, milk and cayenne; refrigerate.
  • Melt butter in a small pan over medium high heat and add salt and corn; stir to combine. Continue to stir every few minutes until corn is charred.
  • Make burger by adding bacon to the bottom bun, a burger, slaw and charred corn.


Recipe of the Week: Grilled Bacon and Blue Cheese Pizza


  • 3 cups flour
  • 1 envelope active dry yeast
  • 1 tsp salt
  • 1 1/4 cups warm water
  • 1 Tbsp olive oil (plus more for the bowl)
White Sauce:
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 cup while milk
  • 1/2 cup grated Parmesan
  • salt and pepper to taste
  • 6 slices of bacon, cooked to crisp and crumbled
  • 4 ounces of blue cheese, crumbled
  • fresh herbs for topping


begin by making the dough:
  1. add the flour, yeast, and salt in the bowl of a stand mixer.
  2. add water and olive oil, and mix using the dough hook
  3. knead until you have a smooth ball of dough
  4. lightly oil a large bowl, add dough, toss to coat, cover and allow to rise until doubled – about an hour
  5. divide the dough into two smaller balls, and let rest 15 minutes ( I only used one ball for the grilled pizza and saved the other)
  6. roll out your pizza on a well floured surface – using a pizza peel makes transferring them to the grill much easier
cook the pizza:
  1. pre-heat your grill (you want a med-high heat- and oil the grates if needed)
  2. to make the sauce, melt butter over medium heat in a small saucepan
  3. once melted stir in the flour, cook for a few minutes until golden and all the butter has been incorporated
  4. gradually stir in the milk, and cook until your sauce has thickened
  5. remove from the heat, and stir in the Parmesan, ad salt and pepper to taste
  6. when your grill is ready, brush one side of the pizza dough with olive oil (I love to use Star Garlic Olive oil for added flavor)
  7. place oil side down on grill, cook 2 minutes
  8. brush the un-cooked dough with oil, and carefully flip the pizza over
  9. top the grilled side of your pizza with your white sauce, and add the crumbled bacon and blue cheese
  10. cook 2 – 3 minutes until the crust is golden brown and the cheese begins to melt
  11. remove pizza from the grill and let rest a few minutes before cutting