Save My neighbor showed up one Sunday with a half-empty bottle of hot sauce and leftover rotisserie chicken, insisting we could make something better than takeout. We threw together what became our go-to game day pizza, and honestly, I haven't ordered delivery buffalo wings since. The combination of creamy ranch cutting through spicy, tangy chicken on a crispy crust turned into something we now crave constantly. It's messy, it's bold, and it disappears faster than any pizza I've ever made.
I made this for a group of friends who claimed they didn't like blue cheese, so I skipped it entirely and loaded extra cheddar instead. Halfway through the night, one of them admitted it was the best pizza they'd had in years. Now every time we get together, someone asks if I'm bringing the buffalo chicken pizza. It's become less about the recipe and more about the nights we've shared over it.
Ingredients
- Pizza dough (1 pound): I keep store-bought dough in the fridge for weeknight emergencies, but homemade dough gives you that chewy, airy crust that makes this pizza unforgettable.
- Olive oil (1 tablespoon): Brushing the edges before baking creates a golden, crispy rim that holds up to all the toppings without getting soggy.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut here, it's already seasoned and saves at least 20 minutes of prep time.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic choice, but any tangy, vinegar-based hot sauce will coat the chicken perfectly without overpowering the other flavors.
- Ranch dressing (1/3 cup): This acts as your sauce base and brings a cool, herby richness that balances the heat, you can swap in blue cheese dressing if you want a sharper bite.
- Shredded mozzarella cheese (1 1/2 cups): Mozzarella melts beautifully and gives you those classic cheese pulls, use whole milk mozzarella for the best texture.
- Shredded cheddar cheese (1/2 cup): Cheddar adds a sharpness and depth that mozzarella alone can't deliver, plus it browns nicely under high heat.
- Red onion (1/4 small, thinly sliced): The slight bite of raw red onion cuts through the richness and adds a pop of color and crunch.
- Blue cheese crumbles (1/4 cup, optional): If you love traditional buffalo flavor, these little pockets of tangy sharpness are worth every controversial bite.
- Fresh chives or green onions (2 tablespoons, chopped): A fresh herby finish right before serving brightens up the whole pizza and makes it look like you really tried.
Instructions
- Preheat and Prep Your Oven:
- Set your oven to 475°F and let it get screaming hot, if you're using a pizza stone, leave it in there to preheat too. This high heat is what gives you that crispy, bubbly crust in just minutes.
- Roll Out the Dough:
- Dust your counter with a little flour and roll the dough into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush the outer edge with olive oil so it turns golden and crisp instead of pale and chewy.
- Coat the Chicken:
- Toss your cooked chicken with the buffalo sauce in a bowl until every piece is slicked with that tangy, spicy coating. Don't be shy, this is where all the flavor starts.
- Spread the Ranch Base:
- Use a spoon to spread the ranch dressing evenly across the dough, leaving about an inch around the edge bare. This creamy layer keeps the crust from getting soggy and adds that cooling contrast to the heat.
- Load on the Toppings:
- Scatter the buffalo chicken across the ranch, then shower it with mozzarella and cheddar. Add the red onion slices and blue cheese crumbles if you're using them, don't overthink the placement, rustic looks better anyway.
- Bake Until Golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble and brown in spots. The smell will tell you when it's ready before the timer does.
- Garnish and Serve:
- Pull it out, sprinkle the chopped chives or green onions over the top, and let it cool for a minute or two before slicing. Cutting it too soon will make all the cheese slide off, and nobody wants that.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't admit how simple it actually was, I just smiled and said it was a family recipe. That little lie made me realize how satisfying it is to make something that tastes this indulgent from such basic ingredients. Now I make it whenever I want to impress without the stress.
Customizing Your Buffalo Chicken Pizza
You can dial the heat up or down depending on who you're feeding. I've made milder versions with less buffalo sauce and extra ranch, and I've also drizzled more hot sauce on top right before serving for the spice lovers. Some people love adding diced celery after baking for that authentic buffalo wing experience, and honestly, the crunch is a nice surprise. If you're not into blue cheese, just leave it out, the pizza is still incredible with just mozzarella and cheddar. You can even swap the ranch for a garlic parmesan sauce if you want a completely different vibe.
Storing and Reheating Leftovers
Leftover slices keep well in the fridge for up to three days if you store them in an airtight container. I reheat them in a skillet over medium heat with a lid on for a few minutes, it crisps up the bottom and melts the cheese without drying anything out. The microwave works in a pinch, but the crust never quite recovers its texture. If you have a toaster oven, that's honestly the best option, it brings back almost all the original crispiness. Cold pizza straight from the fridge the next morning is also weirdly satisfying, no judgment here.
Serving Suggestions and Pairings
This pizza is rich and bold, so I like serving it with something fresh and crunchy on the side. Celery sticks with extra ranch or blue cheese dressing are the classic move and they really do complement the flavors. A simple green salad with a tangy vinaigrette cuts through the richness and makes the meal feel more balanced. If you're going full game day mode, pair it with cold beer or a crisp lager that won't compete with the heat. Sometimes I'll put out pickles or pepperoncini on the side, the acidity is a perfect palate cleanser between slices.
- Serve with celery sticks and extra dressing for dipping.
- Pair with a cold lager or iced tea to balance the spice.
- Add a side salad with vinaigrette to keep things light and fresh.
Save This pizza has become one of those recipes I make without thinking, the kind that feels like a small celebration every time it comes out of the oven. Whether it's a quiet weeknight or a loud, chaotic get-together, it always delivers exactly what you're craving.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent time-saver. Simply shred about 2 cups of meat and toss with buffalo sauce as directed.
- → What can I substitute for ranch dressing?
Blue cheese dressing is a classic alternative that pairs beautifully with buffalo flavors. You can also use a garlic aioli for a different twist.
- → How do I prevent the crust from getting soggy?
Brush the edges with olive oil and avoid overloading with sauce. Baking at high heat (475°F) also helps create a crispy, golden crust.
- → Can I make this spicier?
Absolutely. Add extra buffalo sauce before or after baking, use hot sauce in place of mild, or sprinkle red pepper flakes on top.
- → How should I store leftovers?
Store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness.
- → Can I freeze this pizza?
Yes, freeze fully baked and cooled slices wrapped individually in plastic wrap and foil for up to 2 months. Reheat from frozen in the oven.