Buffalo Chick'n Pizzas

I think there's more than a little chance that I have Seasonal Affective Disorder. It hits 45 degrees & a little sun and I am positively giddy! 

I haven't really been feeling the cooking lately, but the other day BabyGirl came in & asked if I could make her buffalo chicken nuggets. I thought, you're 9, when would you have had these? She's either at school or with me, I think I would have noticed & I'm pretty sure they don't serve Hell Fire hot nuggets at school. Then I thought maybe she had some of the Buffalo Chicken Dip I made for Christmas. Ah ha! So, I just happened to have my newest love, Quorn Chick'n Tenders in the freezer, so I got to work. Now she & I had them in the middle of the afternoon with just ranch dip mixed in straight from a bowl and it was good, but I knew I could elevate that to greatness. I wanted to do something awesome with this. And awesome it was.
I give you, Buffalo Chick'n Pizzas.

Recipe:
6 pitas
1/2 c. Frank's hot sauce (add more if you like it hot!)
1 stick butter
1 bag Quorn Chick'n Tenders (you can certainly use real chicken)
1 c. sour cream or greek yogurt
dried ranch mix, 1/2 envelope or about 1/2 c. or to taste if you have the jug
1 green pepper, diced (or 1 stalk celery, I hate celery)
6 slices or 1 bag shredded cheddar
crumbled blue cheese

Preheat oven to 400 degrees. Lay out pitas on a baking sheet & spray with olive oil spray. In a small sauce pan melt together the hot sauce & butter. In a bowl, mix together sour cream & ranch powder. When sauce is melted, in another bowl, mix to coat the Quorn Tenders.
Now assemble: Spread ranch mix on pitas, rip of the sliced cheese to cover pita, sprinkle on the Quorn Tenders, add the green pepper & blue cheese. Bake until the cheeses are melted and the edges of the pitas are golden brown. About 15-20 minutes. But watch them!

I only made 4 pizzas last night, so there just happens to be a little left over for lunch tomorrow. I'm thinking Buffalo Chick'n Salad! Yum!