Bold Buffalo Chicken Pizza

My neighbor knocked on my door one Sunday holding a pizza box, grinning like she'd just won something. Inside was this wild creation: buffalo chicken on pizza dough, dripping with ranch and still steaming. I took one bite standing in the doorway and forgot I was supposed to be working. That tangy, spicy heat mixed with cool creamy cheese made me wonder why I'd been making the same pepperoni pies for years.

I made this the night my brother came over to watch the playoffs, and he ate three slices before halftime even started. He kept pointing at the pizza between bites, nodding like he'd discovered some kind of truth. By the fourth quarter, we were debating whether to make another one or just accept defeat. We made another one.

Ingredients

• Pizza dough (1 pound): Store bought works beautifully here, and I've learned that letting it sit at room temperature for 20 minutes makes rolling so much easier.
• Olive oil (1 tablespoon): Brushing the crust edges gives you that golden, crispy rim that holds up against all the saucy toppings.
• Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut, and the slightly seasoned meat adds even more flavor to the buffalo coating.
• Buffalo wing sauce (1/3 cup): Franks RedHot is classic for a reason, but any vinegar based hot sauce you love will work just fine.
• Ranch dressing (1/3 cup): This creamy layer cools down the heat and acts like the sauce base, so don't skip it or go too thin.
• Mozzarella cheese (1 1/2 cups, shredded): It melts into those gorgeous stretchy strands and balances the sharpness of everything else on top.
• Cheddar cheese (1/2 cup, shredded): Adding cheddar gives the pizza a deeper, slightly tangy richness that mozzarella alone just can't deliver.
• Red onion (1/4 small, thinly sliced): The sharpness mellows in the oven and adds little pops of sweetness between bites.
• Blue cheese crumbles (1/4 cup, optional): If you're a blue cheese person, this takes it over the top with that funky, salty punch.
• Fresh chives or green onions (2 tablespoons, chopped): Sprinkling these on after baking adds a fresh, bright note that cuts through all the richness.

Instructions

Get the oven screaming hot:

Preheat to 475°F and if you've got a pizza stone, let it heat up inside for at least 15 minutes. A blazing hot oven is what turns dough crispy instead of chewy.

Shape your dough:

Roll it out on a floured surface into a 12 inch circle, then move it onto parchment paper or a pizza peel brushed lightly with olive oil on the edges. Don't stress if it's not a perfect circle, rustic looks taste just as good.

Coat the chicken:

Toss your cooked, shredded chicken with the buffalo sauce in a bowl until every piece is glossy and covered. The chicken should look almost too saucy, trust me on this.

Spread the creamy base:

Use the back of a spoon to spread ranch dressing evenly over the dough, leaving about an inch around the edge bare. This border puffs up into that perfect crust.

Layer it all on:

Scatter the buffalo chicken over the ranch, then cover with mozzarella and cheddar. Add your red onion slices and blue cheese crumbles if you're using them.

Bake until bubbly:

Slide it into the oven and bake for 12 to 15 minutes, watching for a golden crust and cheese that's starting to brown in spots. The smell will make you impatient.

Finish with freshness:

Pull it out, sprinkle chopped chives or green onions over the top, and let it sit for just a minute or two. Slicing too soon makes everything slide off.

Save to Pinterest

The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I just smiled and said I threw it together, which was true but also felt like a tiny victory. Watching people go back for seconds made me realize some recipes earn their spot in the rotation not because they're complicated, but because they just work.

Making It Your Own

I've tried this with grilled chicken thighs instead of breast, and the extra fat made it even richer. Some nights I skip the red onion and add sliced jalapeños for more bite. If you're feeding someone who can't handle much heat, dial back the buffalo sauce and add a little extra ranch after baking.

What to Serve Alongside

Celery sticks with more ranch or blue cheese dressing keep the buffalo wing vibe going strong. A simple green salad with a tart vinaigrette balances all that richness without weighing you down. Cold beer or iced lemonade are my go to drinks, depending on the crowd and the weather.

Storing and Reheating

Leftover slices keep in the fridge for up to three days in an airtight container, and they reheat beautifully in a hot skillet to crisp the bottom back up. I've also frozen slices wrapped in foil, and they come back to life in a 375°F oven for about 15 minutes. Microwaving works in a pinch, but you lose that crispy crust magic.

• Let the pizza cool completely before storing or the steam makes it soggy.
• Reheat in a skillet over medium heat for the crispiest results.
• If freezing, wrap each slice individually so you can grab just what you need.

Save to Pinterest

This pizza has turned into my answer for game nights, last minute dinners, and those evenings when I just want something bold and satisfying without a lot of fuss. It's messy, it's loud, and it always disappears faster than I expect.

Questions & Answers

→ Can I use rotisserie chicken for this pizza?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred the chicken and toss it with buffalo sauce as directed.

→ What can I substitute for ranch dressing?

Blue cheese dressing is a classic alternative that pairs beautifully with buffalo chicken. You can also use a garlic aioli or creamy Caesar dressing.

→ How do I make the crust extra crispy?

Preheat a pizza stone in the oven and bake at the highest temperature possible. Brushing the edges with olive oil also helps achieve a golden, crispy finish.

→ Can I make this pizza ahead of time?

You can prepare the buffalo chicken mixture and roll out the dough ahead. Assemble and bake just before serving for the best texture and flavor.

→ How spicy is this pizza?

The heat level depends on your buffalo sauce. Frank's RedHot provides medium heat. For milder flavor, reduce the sauce amount or mix it with ranch before tossing with chicken.

→ What sides pair well with buffalo chicken pizza?

Classic celery and carrot sticks with extra ranch or blue cheese dressing complement the spicy flavors. A crisp green salad also balances the richness.