Save to Pinterest The smoke alarm went off halfway through my first attempt at buffalo chicken pizza, and I panicked thinking I'd ruined dinner. Turns out, I'd just set the oven a little too high and the cheese was bubbling over like a science experiment. My roommate laughed so hard she nearly cried, but when we finally pulled that pizza out and tasted it, all was forgiven. The tangy heat from the buffalo sauce mixed with cool ranch was unlike anything we'd ordered from a delivery menu. That night, a smoky kitchen became the birthplace of our Friday pizza tradition.
I made this for a Super Bowl party once, and it disappeared faster than the nachos. One friend who claimed he hated blue cheese ended up asking for the recipe after his third slice. The combination of gooey mozzarella, sharp cheddar, and those little pockets of red onion created a flavor that felt both indulgent and exciting. Watching everyone hover around the pan, debating who got the last piece, reminded me why pizza is the ultimate crowd pleaser.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully when you're short on time, but homemade dough adds a slight chew that holds up to all the toppings without getting soggy.
- Olive oil (1 tablespoon): Brushing the edges before baking gives you that golden, crispy crust that crackles when you bite into it.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut, already seasoned and tender, ready to soak up buffalo sauce in seconds.
- Buffalo wing sauce (1/3 cup): Franks RedHot is classic for a reason, delivering vinegary heat without overwhelming the other flavors.
- Ranch dressing (1/3 cup): This creamy base cools the fire and acts like a sauce that spreads easily across the dough.
- Shredded mozzarella (1 1/2 cups): Melts into those gorgeous stretchy strings and creates a mild backdrop for the bolder ingredients.
- Shredded cheddar (1/2 cup): Adds a sharper, slightly tangy note that pairs perfectly with buffalo flavors.
- Red onion (1/4 small, thinly sliced): The slight bite and pop of color balance the richness and keep each bite interesting.
- Blue cheese crumbles (1/4 cup, optional): For those who love it, these little nuggets bring an extra punch of sharpness that feels authentic to buffalo wing culture.
- Fresh chives or green onions (2 tablespoons, chopped): A sprinkle of fresh green at the end brightens everything and adds a hint of oniony freshness.
Instructions
- Preheat and Prep Your Oven:
- Set your oven to 475°F and let it get really hot, especially if you're using a pizza stone. A blazing oven is the secret to a crust that's crispy on the outside and tender inside.
- Roll Out the Dough:
- On a floured surface, roll your dough 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 turn golden and delicious.
- Coat the Chicken:
- Toss your cooked chicken with buffalo sauce in a bowl until every piece is slicked with that spicy, tangy goodness. The chicken should glisten a little.
- Spread the Creamy Base:
- Spoon ranch (or blue cheese) dressing over the dough, leaving about an inch around the edge bare. This creamy layer is what makes every bite cool and satisfying.
- Build Your Pizza:
- Scatter the buffalo chicken evenly, then shower it with mozzarella and cheddar. Add your red onion slices and blue cheese crumbles if you're using them.
- Bake Until Bubbly:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for a golden crust and cheese that's bubbling with little brown spots. The smell will tell you when it's ready.
- Finish and Serve:
- Pull it out, sprinkle fresh chives or green onions on top, and let it cool for a minute or two. Slice it up and watch it disappear.
Save to Pinterest One evening, my sister came over feeling stressed from work, and I surprised her with this pizza fresh from the oven. She took one bite, closed her eyes, and said it tasted like game day and good memories rolled into one. We sat on the couch, eating straight from the pan, and talked for hours. That's when I realized this recipe wasn't just about food, it was about creating a moment where everything else could wait.
Choosing Your Chicken
Rotisserie chicken from the grocery store is my go-to because it's already juicy and flavorful, saving you from boiling or roasting your own. If you have leftover grilled chicken, that works too and adds a subtle smoky note. Just make sure the chicken is in bite-sized pieces so it distributes evenly and every slice gets a fair share. Avoid using raw chicken directly on the pizza, it won't cook through in the short baking time and you'll end up with a food safety nightmare.
Sauce Swaps and Heat Levels
If you want less heat, mix half buffalo sauce with half ranch before tossing the chicken, creating a milder coating. For those who crave fire, add a few dashes of hot sauce or cayenne to the buffalo mix. Blue cheese dressing instead of ranch gives you a sharper, more traditional buffalo wing vibe. I've even tried a drizzle of honey over the finished pizza for a sweet-spicy contrast that surprised everyone.
Serving and Storing
This pizza is best enjoyed hot and fresh, when the cheese is still stretchy and the crust has that just-baked crackle. Leftovers keep well in the fridge for up to three days, and I reheat slices in a skillet over medium heat to bring back the crispy bottom. Serve it with celery sticks and extra ranch on the side to complete the buffalo wing experience. A cold beer or iced tea makes the perfect partner for cutting through all that creamy, spicy richness.
- Let the pizza cool for a couple minutes before slicing to prevent the toppings from sliding off.
- Use a sharp pizza cutter or large knife for clean, even slices.
- If you want to make it ahead, prep the chicken and chop your toppings in advance, then assemble and bake when ready.
Save to Pinterest Every time I make buffalo chicken pizza, I'm reminded that the best recipes are the ones that feel like a little celebration, even on a regular weeknight. It's messy, bold, and always worth the effort.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is an excellent time-saving option. 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 or even plain Greek yogurt mixed with herbs.
- → How do I prevent the crust from getting soggy?
Brush the crust edges with olive oil and avoid over-saucing. Using a preheated pizza stone also helps create a crispier base by distributing heat evenly.
- → Can I make this pizza ahead of time?
You can prepare the buffalo chicken and chop toppings in advance. Assemble and bake just before serving for the best texture and flavor.
- → How spicy is this pizza?
The heat level depends on your buffalo sauce. Frank's RedHot provides medium heat. For milder flavor, mix buffalo sauce with extra ranch, or use a mild hot sauce instead.
- → What sides pair well with buffalo chicken pizza?
Classic celery and carrot sticks with extra ranch or blue cheese dressing complement the flavors perfectly. A crisp green salad also balances the richness.