I love the fiery taste of super-spicy buffalo chicken wings and I love blue cheese – what a great combination! Determined to stay away from fried foods while still enjoying some of my favorite flavors, I drew inspiration from a taco pizza that I sampled last weekend and created this delicious recipe. Enjoy!

 Buffalo Chicken Pizza
1 packaged pizza crust (thin, thick or whole wheat)
½ cup pizza sauce
½ cup buffalo wing sauce
1 cup shredded mozzarella cheese
1½ cups chopped, cooked chicken breasts
2 stalks celery, diced
1 cup blue cheese, crumbled
1/3 cup chopped green onions, to garnish
Preheat oven to 350 degrees. Place pizza crust on a lightly greased pizza pan. In a small bowl, mix pizza sauce with buffalo wing sauce; spread evenly over pizza crust. Sprinkle with shredded mozzarella cheese. Top with chopped chicken breasts, diced celery and crumbled blue cheese. Bake in preheated oven for 30 minutes or until pizza is warmed through and blue cheese is melted. Garnish with chopped green onion. Serves 4.


Debbi Covington is a chef, caterer, cookbook author and food columnist from Beaufort, SC. She has written two cookbooks, the 2013 gold medal winner of the Benjamin Franklin Award Celebrate Everything! and Dining Under the Carolina Moon. Debbi writes the food column “Everyday Gourmet” in Beaufort’s Lowcountry Weekly newspaper and is a partner/food columnist with DIY Weddings Magazine. Debbi has been featured as a “Master of Entertaining” in Southern Living magazine and her recipes have been published in multiple cookbooks including Southern Living’s Best Kept Secrets of the South’s Best Cooks and The Best of The Best of South Carolina. Her food has been photographed for Better Homes and Gardens Magazine. She has been voted “Favorite Caterer” in Beaufort, SC since 2010. Debbi has a passion for sophisticated southern cuisine and delights in creating seasonal and locally inspired menus.