INGREDIENTS
2/3 cup
Buffalo-style hot sauce
2 oz
Pepperoni
2 cups
Rotisserie-chicken
2
Anchovy, fillets
1
Cilantro
5 cloves
Garlic
1 tbsp
Oregano, fresh
2
Scallions
4
Shallots
2 tsp
Thyme, fresh leaves
1 15 ounce can
Tomatoes, whole
1
Honey
1/4 cup
Ranch dressing
1
Kosher salt
1
Pepper
1/3 cup
Pickled pepperoncini peppers
1/4 cup
Olive oil
1/4 cup
Walnuts, toasted and chopped
3
Baguet
1/2 cup
Blue cheese
1/2 cup
Goat cheese
16 oz
Mozzarella
1 cup
Whole milk ricotta