Bold Buffalo Chicken Pizza (Print Version)

Spicy buffalo chicken with creamy ranch, 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

# How to Make:

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 Advice:

01 -
  • It satisfies every buffalo wing craving without the deep fryer or sticky fingers.
  • The creamy ranch base cools the heat just enough to keep you reaching for another slice.
  • You can throw it together in less time than it takes to wait for delivery.
  • Leftovers reheat beautifully and taste just as good the next morning.
02 -
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes, it needs time to relax or it'll never stretch properly.
  • Don't skip brushing the crust with olive oil, it's the difference between a forgettable edge and one you actually want to eat.
  • Use parchment paper under the dough if you're nervous about it sticking, it makes transferring to the oven so much easier.
  • Let the pizza cool for at least two minutes after baking or the toppings will slide right off when you cut it.
03 -
  • Use a pizza stone if you have one, it makes the crust unbelievably crispy and cooks more evenly than a baking sheet.
  • Toss the chicken with buffalo sauce right before topping the pizza, not hours ahead, or it'll get watery and soak into the dough.
  • If you want extra crispy edges, brush the crust with a little melted butter mixed with garlic powder before baking.
  • Don't overload the pizza with toppings or the center won't cook through and you'll end up with a soggy middle.
Go Back