Moore Pizza, Pronto!
Happy National Pizza Month! In 1984, October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine. Durnall conveniently chose that month because the first issue of his magazine debuted in October of 1984. As the owner of a local pizzeria, Durnall’s goal for the pizza-oriented publication was to support not only his growing pizza business but also the pizza industry as a whole.
At its core, pizza consists of three basic ingredients: dough, sauce and toppings. However, countless recipe variations have emerged. To celebrate National Pizza Month, we’ve rounded up our favorite Moore’s pizza recipes. These recipes are especially unique because each uses a different ingredient to form the pizza crust and a different Moore’s sauce!
Made with Moore’s Buffalo Wing Sauce and tortillas, this first recipe comes to us from Lambert’s Lately
1 cup Moore's Buffalo Wing Sauce, divided
1 pound boneless, skinless chicken breast
8 soft tortillas
1/2 cup ranch dressing
1/2 red onion, sliced thin
1-2 stalks celery, sliced thin
1 tub blue cheese crumbles
2 cups mozzarella cheese
1/3 cup cilantro, chopped
Chop the chicken breast into 1/2" pieces. Place chicken and ½-cup of Moore's Buffalo Wing Sauce in a plastic bag and marinate for 2-3 hours.
Once marinated, cook chicken on a hot grill pan until just cooked through and browned on each side. Remove chicken and place to the side. Cover grill pan with a little bit of oil (there will be sauce left on the pan...that's ok) and cook onions and celery for 1-2 minutes, just to take some of the crunch off. Remove from pan and reserve.
Mix together remaining ½-cup of Moore's Buffalo Wing Sauce and ranch dressing. Spread a small amount on each tortilla, acting as the pizza sauce. Spread most of the mozzarella cheese over the sauce on each pizza. Layer with chicken, onion/celery, and blue cheese. Sprinkle remaining mozzarella cheese on top.
Cook in a 400-degree oven for 12-15 minutes, or until edges of tortilla and cheese on top are starting to brown. Remove from oven and garnish with cilantro. Cut each tortilla into quarters.
2 medium onions, halved and sliced thin
2 tablespoons butter
4 (8 inch) flour tortillas
3 tablespoons Moore's Honey BBQ sauce
4 slices crispy bacon, coarsely chopped
2/3 cups shredded mozzarella
2/3 cup shredded Provolone
Get the full recipe from Small Town Women here.
Brynn Hunter from the Jefferson State Culinary and Hospitality Institute created this quick and easy recipe for Buffalo Ranch Chicken Pizza.
2 3-oz. Chicken Breasts
Pita Bread, cut into 8 4-5 inch squares
3 Slices of Bacon, cooked and crumbled
2 oz. Tomatoes, chopped
2 oz. Arugula,
2 oz. Cheddar Cheese and Jack Cheese, mixed
1/2 Avocado, sliced
Moore's Creamy Ranch Buffalo Sauce, for drizzle
Salt and Pepper to taste
Season chicken breasts with salt and pepper and grill or bake until cooked throughout (165 degrees).
Remove chicken from grill, cut in half, and set aside.
Toss the tomatoes and arugula with salt and pepper.
Slice the Chicken Breasts into small strips.
Build the pizzas by topping each pita with sliced chicken, bacon, and cheese.
Place on baking sheet and cook in 350-degree oven just until the cheese is melted.
Remove pizzas from oven and add arugula, tomatoes and avocado.
Drizzle each pizza with the Creamy Ranch Buffalo Sauce and serve.