Buffalo Chicken Pizza (Printable Version)

Spicy buffalo chicken with ranch sauce, melted cheese, and crispy crust. Bold flavors in every bite.

# 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

# Directions:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a floured surface, roll out the 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 the cooked chicken with buffalo sauce until well coated.
04 - Spread ranch or blue cheese dressing evenly over the pizza dough, leaving a 1-inch border.
05 - Scatter the buffalo chicken evenly over the sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if using.
06 - Bake for 12 to 15 minutes, or until the crust is golden and the 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 Suggestions:

01 -
  • It tastes like your favorite wing night, but you can eat it with your hands without the mess.
  • The tangy heat from the buffalo sauce plays perfectly against the cool, creamy ranch.
  • You can have it ready in half an hour, which means spontaneous dinner wins.
  • It uses up leftover chicken like a champion.
02 -
  • Don't skip letting the dough come to room temperature, cold dough fights you and shrinks back every time you roll it.
  • If your buffalo sauce is too thick, thin it with a teaspoon of melted butter so it coats the chicken instead of clumping.
  • Use parchment paper under the dough so you can slide the whole thing onto the stone without sticking or tearing.
03 -
  • If your oven runs cool, crank it to 500°F and watch the pizza closely so it doesn't burn.
  • Let the pizza rest for 2 minutes after baking, the cheese will set just enough to slice cleanly without sliding off.
  • For crispier crust, prebake the dough for 3 minutes before adding toppings.
  • Freeze leftover slices and reheat them in a hot skillet for a crispy bottom that tastes freshly baked.
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