Buffalo Chicken Pizza

The smell of hot sauce and melted cheese hit me the second I opened the oven, and I knew I'd nailed it. I'd been craving buffalo wings all week but didn't want to deal with the mess of frying, so I turned to pizza instead. My roommate walked into the kitchen, sniffed the air, and immediately asked what time dinner was. That's when I realized this wasn't just another weeknight experiment. It was going to be a regular.

I made this for a group of friends during a playoff game, and it disappeared faster than I expected. One friend who claimed she didn't like spicy food ended up eating three slices and asking for the recipe. Another grabbed a slice with one hand and a celery stick with the other, nodding like I'd just served him bar food at home. The best part was watching everyone hover around the pan, debating whether to grab another piece or save room for later. Spoiler: no one saved room.

Ingredients

• Pizza dough (1 pound): Store bought works beautifully here and saves time, but homemade dough gives you that chewy, airy crust if you're feeling ambitious.
• Olive oil (1 tablespoon): Brushing the edges with this creates a golden, crispy rim that contrasts perfectly with the saucy center.
• Cooked chicken breast (2 cups, shredded): Rotisserie chicken is your best friend for speed, just shred it with two forks and you're halfway done.
• Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any buffalo sauce you love will work, just taste it first to gauge the heat.
• Ranch dressing (1/3 cup): This acts as your pizza sauce and brings creamy, tangy balance to the spice, blue cheese dressing is a great swap if you prefer that funk.
• Shredded mozzarella cheese (1 1/2 cups): The stretchy, melty base that holds everything together and bubbles up beautifully in the oven.
• Shredded cheddar cheese (1/2 cup): Adds a sharper, deeper flavor that complements the mozzarella and plays well with the buffalo sauce.
• Red onion (1/4 small, thinly sliced): A little bite and sweetness that cuts through the richness, just don't overdo it or it'll overpower.
• Blue cheese crumbles (1/4 cup, optional): For those who want that classic wing bar experience, this adds a bold, tangy punch.
• Fresh chives or green onions (2 tablespoons, chopped): A fresh, bright finish that makes the whole pizza look and taste more vibrant.

Instructions

Heat the oven:

Preheat your oven to 475°F and if you're using a pizza stone, let it heat up inside for at least 15 minutes. A screaming hot oven is what gives you that crispy, golden crust.

Prep the dough:

Roll out your pizza dough on a floured surface into a 12 inch circle, then transfer it to a parchment lined baking sheet or pizza peel. Brush the edges with olive oil to help them crisp up and turn golden brown.

Coat the chicken:

Toss your cooked, shredded chicken with the buffalo sauce in a medium bowl until every piece is evenly coated. The chicken should be glossy and orange, not dry.

Spread the sauce:

Use a spoon to spread the ranch dressing over the dough, leaving about a one inch border around the edge. This creamy base is what keeps the pizza from getting too spicy or dry.

Build the pizza:

Scatter the buffalo chicken evenly over the ranch, then top with mozzarella, cheddar, red onion slices, and blue cheese crumbles if you're using them. Don't pile it too high or the center won't cook through.

Bake until golden:

Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with brown spots. Keep an eye on it in the last few minutes so it doesn't burn.

Finish and serve:

Pull the pizza out, sprinkle with chopped chives or green onions, and let it cool for a minute or two before slicing. Serve it hot with celery sticks on the side if you want the full wing experience.

Pin It

There's something about pulling a buffalo chicken pizza out of the oven that feels like a small victory. The first time I made it, I was skeptical that it would actually taste like wings, but one bite proved me wrong. Now it's the pizza I make when I want to impress someone without stressing out. It's messy, bold, and unapologetically flavorful, exactly what pizza night should be.

Choosing Your Heat Level

Buffalo sauce brands vary wildly in heat, so taste yours before tossing the chicken. If you want it milder, mix the buffalo sauce with a little extra ranch or even a touch of honey. For more kick, add a few shakes of cayenne or drizzle extra sauce over the finished pizza. I've learned that it's easier to add heat at the table than to fix a pizza that's too spicy for half your guests.

Make Ahead and Leftovers

You can prep the buffalo chicken a day ahead and store it in the fridge, which actually helps the flavors soak in. The dough can be rolled out and kept covered in the fridge for a few hours before baking. Leftover slices reheat beautifully in a skillet over medium heat, which crisps the bottom and keeps the toppings from getting soggy. I've even eaten cold slices straight from the fridge and loved every bite.

Serving Suggestions

This pizza pairs beautifully with celery and carrot sticks, just like wings do at a sports bar. A cold beer or a crisp lager is my go to drink, but iced tea or lemonade works too if you want something lighter. If you're feeding a crowd, set out extra ranch and buffalo sauce on the side so people can customize each slice.

• Serve with a simple side salad dressed in ranch to keep the theme going.
• Offer pickles or jalapeños on the side for guests who want extra tang or heat.
• Let the pizza cool for two minutes before slicing so the cheese sets and doesn't slide off.

Pin It

Buffalo chicken pizza is one of those recipes that feels indulgent but comes together so easily you'll wonder why you ever ordered delivery. Make it once and it'll become your answer to every pizza craving with a little extra kick.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a great time-saver. Simply shred about 2 cups of the meat and toss it with buffalo sauce as directed.

→ What can I substitute for ranch dressing?

Blue cheese dressing works wonderfully as an alternative and pairs perfectly with the buffalo flavor. You can also use a garlic aioli for a different twist.

→ How do I make the crust extra crispy?

Preheat a pizza stone in the oven and bake directly on it. Brushing the edges with olive oil also helps achieve a golden, crispy finish.

→ Can I adjust the spice level?

Absolutely. Use less buffalo sauce for milder heat, or add extra sauce and cayenne pepper for more intense spiciness. Drizzling additional sauce after baking also boosts the heat.

→ How should I store leftovers?

Store leftover 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 crispiness.

→ Can I freeze this pizza?

Yes, bake the pizza fully, let it cool, then wrap slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months and reheat from frozen in the oven.