Buffalo Chicken Enchilada Pizza

When you are 15-20 at dinner during the holidays, as we were several days in a row this season, you need to keep the hungry throngs at bay so you can finish preparing the dinner.  If the hungry crowd comes into the kitchen before you are really ready, you are asking for nothing but trouble!

Try this for crowd control, but serve it far away from the kitchen, so you can finish your main job - dinner.

Here, I used a nice store-bought pizza crust, but you could also use fresh dough.  You could use red enchilada sauce, or a salsa verde just as well.  Also, you can cook up some fresh chicken as described, or use leftover chicken to get done so much faster.
2 prepared pizza crusts, I used nice rectangular ones
1/2 can enchilada sauce, about 1/3-1/2 cup
2 chicken breasts, fresh or cooked
1/4 lb jalapeño Jack cheese, grated
3 oz blue cheese, crumbled
4 Tbsp fresh salsa or pico de gallo
palmful cilantro leaves, coarsely chopped

Preheat oven to 400F. If cooking fresh chicken, set two cups of lightly salted water to a boil in a medium saucepan. Add the chicken breasts and cover. Simmer for about 10 minutes, turning the breasts once.  Simmer until the breasts are just cooked through. Remove the breasts to a plate and allow to cool. Reserve cooking liquid for another use, such as soup.

While the chicken cools, slather the sauce evenly about both pizza crusts. Using your fingers, shred the chicken breasts, along the grain, into 1/-inch strips. Distribute the chicken evenly over the pizzas.

Then follow with the cheeses, salsa and half the cilantro.

Bake about 15 minutes, until the cheese is bubbly and browned. Remove from oven, cool a few minutes, garnish with remaining cilantro leaves, slice and serve.

Makes 2 pizzas to serve 8-10 as appetizers or 4 as a meal with salad.