Bold Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken meets creamy ranch and melted cheese on a crispy crust for bold, tangy flavor.

# What You 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

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat throughout preheating.
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 around the edges.
05 - Scatter buffalo chicken evenly over sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if desired.
06 - Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbling with light browning.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • It brings the thrill of buffalo wings to pizza night without the messy fingers or piles of bones.
  • The creamy ranch calms the heat just enough to keep you reaching for another slice.
  • You can have it on the table in about half an hour, faster than most delivery orders.
  • Leftovers reheat beautifully and taste even bolder the next day.
02 -
  • Don't skip preheating the oven fully, a lukewarm oven will give you a soggy bottom and pale cheese.
  • Toss the chicken with sauce right before building the pizza so it stays moist and doesn't dry out in the oven.
  • If your dough is cold from the fridge, let it sit at room temperature for 10 minutes before rolling to avoid tearing.
03 -
  • Brush the crust edges with garlic butter instead of plain olive oil for an extra layer of flavor that tastes almost like breadsticks.
  • If your oven runs cool, crank it up to 500°F and keep a close eye to avoid burning, high heat is what gives you that pizzeria-quality char.
  • For a crispier bottom, bake the dough alone for 3 to 4 minutes before adding toppings, this pre-bake step prevents sogginess.
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