Bold Buffalo Chicken Pizza (Printable View)

Spicy buffalo chicken with ranch, melted cheese, and red onions on a crispy crust. Tangy, bold, and satisfying.

# What You'll Need:

→ Pizza Crust

01 - 1 pound pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil

→ Buffalo Chicken

03 - 2 cups cooked chicken breast, shredded or chopped
04 - 1/3 cup buffalo wing sauce

→ Creamy Sauce

05 - 1/3 cup ranch dressing or blue cheese dressing

→ Toppings

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup blue cheese crumbles, optional
10 - 2 tablespoons chopped fresh chives or green onions

# How To Make It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a floured surface, roll out pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil.
03 - In a medium bowl, toss cooked chicken with buffalo sauce until well coated.
04 - Spread ranch or blue cheese dressing evenly over pizza dough, leaving a 1-inch border.
05 - Scatter buffalo chicken evenly over sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if desired.
06 - Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbling and lightly browned.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It turns leftover chicken into something exciting without much effort at all.
  • The contrast between fiery buffalo sauce and cold ranch hits differently every single bite.
  • You get restaurant quality flavor using things you probably already have in your fridge.
  • It cooks fast enough for a weeknight but feels special enough for friends who show up unannounced.
02 -
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes and it'll cooperate much better.
  • Don't drown the pizza in sauce or it turns soggy, the balance between buffalo chicken and cheese is what makes this work.
  • Using parchment paper under the dough makes transferring to the oven so much less stressful, especially if you don't have a peel.
03 -
  • Brush the crust with garlic butter right when it comes out of the oven for an extra layer of flavor that feels almost unfair.
  • If you love serious heat, mix a little cayenne into the buffalo sauce before tossing the chicken.
  • Pre shredding your own cheese from a block melts better than the bagged stuff because it doesn't have that anti caking coating.
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