Buffalo Chicken Pizza (Print Version)

Spicy buffalo chicken with creamy ranch, melted cheese, and crispy crust. A bold, tangy dish in 35 minutes.

# 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 It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
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.
05 - Scatter buffalo chicken evenly over 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 crust is golden and cheese is bubbling and lightly browned.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Top Tips:

01 -
  • It delivers all the tangy, spicy satisfaction of buffalo wings without the deep fryer or sticky fingers.
  • The creamy ranch cools down the heat just enough to keep you coming back for another slice.
  • It comes together in about half an hour, making it perfect for game nights or last minute cravings.
  • You can dial the spice up or down depending on who you're feeding.
02 -
  • Don't skip brushing the crust with olive oil, it makes a huge difference in texture and flavor.
  • Let the pizza rest for a minute after baking or the toppings will slide right off when you cut it.
  • If your buffalo sauce is super thin, toss the chicken and let it sit for a few minutes so it absorbs before adding it to the pizza.
03 -
  • Use a pizza stone if you have one, it gives you a crispier crust that can handle all the toppings without getting soggy.
  • Don't overload the pizza with chicken or cheese, a thin, even layer bakes better and tastes more balanced.
  • If you love blue cheese, crumble it over the pizza right after it comes out of the oven so it softens but doesn't melt completely.
Go Back