Buffalo Chicken Pizza (Printer View)

Spicy buffalo chicken meets creamy ranch and melted cheese on a crispy crust for a bold, tangy pizza experience.

# Components:

→ 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

# Method:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat during preheating.
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 evenly coated.
04 - Spread ranch or blue cheese dressing evenly over pizza dough, leaving a 1-inch border around the edges.
05 - Scatter buffalo chicken evenly over the sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if desired.
06 - Bake for 12 to 15 minutes until the crust is golden brown and cheese is bubbling with light browning.
07 - Remove from oven and sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It tastes like buffalo wings and pizza had a delicious baby, hitting that spicy-tangy-creamy trifecta in every bite.
  • You can throw it together in under an hour even if you're using store-bought dough, which means dinner without the stress.
  • The combination of mozzarella and cheddar with blue cheese crumbles creates a depth of flavor that feels way fancier than the effort requires.
02 -
  • Overloading the pizza with sauce is the most common mistake—it makes the crust soggy and masks the cheese's flavor, so measure that 1/3 cup of buffalo sauce and stick with it.
  • If your dough is cold from the fridge, let it sit at room temperature for 10 minutes before rolling; cold dough fights you every step of the way and won't puff up properly in the oven.
03 -
  • If you want superior results, use a pizza stone preheated in the oven for at least 20 minutes—it distributes heat more evenly and creates an almost-restaurant-quality crust.
  • Don't skip the fresh chives at the end; that pop of brightness is what takes this from good to unforgettable, cutting through the richness with such elegance.
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