For some reason, English muffin pizza’s seem nostalgic to me. I don’t particularly remember eating them a lot as a kid but they still bring me back. Anyway, we eat pizza a lot around here….Sunday night has been deemed pizza night for quite a few years now. So, needless to say, I am always trying to think of ways to mix it up. Two of our favorites, Cheesesteak Pizza and Buffalo Chicken Pizza, have been featured here and are eaten on a lot of Sundays. By looking at the ingredients, you tell that these are calorie busters and since we have been trying to eat healthier I thought I would revamp the buffalo chicken into a more waistline friendly version. And although it contains many of the same ingredients, the English muffin element creates variety.
These come together very quickly and require a small amount of ingredients making them a great weeknight meal option. The whole grain English muffins and shredded chicken fill you up without consuming too many calories.
Buffalo Chicken English Muffin Pizza
4 whole grain English muffins
2 cups shredded chicken breast (about 2 large boneless, skinless breasts)
1/4 cup buffalo sauce
4 Tbsp. light ranch
1 cup mozzarella, shredded
1. Preheat broiler. Slice English muffins in half and lay cut side up on a pizza stone or cookie sheet. Spread 1 1/2 tsp. ranch on each muffin half.
2. Combine shredded chicken and buffalo sauce in a small bowl. Divide chicken mixture evenly among the muffins. Top each with 1/8 cup mozzarella. Place under broiler for 4-5 minutes, keeping a close eye on them so they don’t burn.
