Save to Pinterest One Friday after work, I craved something that married my love of pizza with the bold kick of buffalo wings. I had leftover rotisserie chicken in the fridge and a bottle of hot sauce that had been calling my name all week. Instead of ordering takeout, I decided to throw together what would become my go-to recipe whenever I want comfort with a little fire. The smell of bubbling cheese mingling with tangy buffalo sauce filled my kitchen, and I knew I had stumbled onto something special.
I made this for a group of friends during a playoff game, and it disappeared before halftime. Everyone kept asking if I ordered it from some secret wing spot, and I just smiled and said it took me less than 20 minutes of actual work. The combination of gooey cheese, spicy chicken, and that hint of red onion won over even the pickiest eater in the room. Since then, it has become my signature dish whenever someone asks me to bring something crowd-pleasing.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here and saves time, but homemade dough gives you that bakery-quality chew if you have an extra hour.
- Olive oil (1 tablespoon): Brushing the crust edges with this creates a golden, crispy rim that contrasts nicely with the soft center.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is your best friend for speed, though leftover grilled chicken works just as well.
- Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any vinegar-based hot sauce will give you that tangy punch.
- Ranch dressing (1/3 cup): This acts as your sauce base and cools down the heat, though blue cheese dressing is a bold alternative if you love sharp flavors.
- Mozzarella cheese (1 1/2 cups, shredded): The melty backbone of the pizza that holds everything together with creamy goodness.
- Cheddar cheese (1/2 cup, shredded): Adds a sharper, slightly smoky note that complements the buffalo sauce beautifully.
- Red onion (1/4 small, thinly sliced): The slight bite and vibrant color brighten up each slice without overpowering.
- Blue cheese crumbles (1/4 cup, optional): For those who want an extra layer of tangy richness, this is the secret weapon.
- Fresh chives or green onions (2 tablespoons, chopped): A fresh, grassy finish that makes the pizza look and taste restaurant-quality.
Instructions
- Get the oven roaring:
- Preheat your oven to 475°F (245°C), and if you have a pizza stone, let it heat up inside so your crust gets that perfect crisp. The high heat is what transforms dough into something magical.
- Shape your canvas:
- On a floured surface, roll out the pizza 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:
- In a medium bowl, toss your cooked chicken with the buffalo sauce until every piece is evenly covered in that tangy heat. This step ensures you get flavor in every single bite.
- Build the base:
- Spread the ranch (or blue cheese) dressing evenly over the dough, leaving about a 1-inch border for the crust. This creamy layer is what balances the spice and keeps everything from getting too fiery.
- Layer with love:
- Scatter the buffalo chicken over the sauce, then top with mozzarella and cheddar cheeses. Add the red onion slices and blue cheese crumbles if you are using them, spreading everything out so each slice gets a little of everything.
- Bake until bubbly:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for a golden crust and cheese that is bubbling and starting to brown in spots. The smell will tell you when it is ready.
- Finish and serve:
- Remove the pizza from the oven and sprinkle with chopped chives or green onions for a pop of color and freshness. Let it cool for a minute or two before slicing so the cheese sets just enough to hold together.
Save to Pinterest The first time I served this at a casual dinner party, someone asked if they could take a slice home for breakfast. I laughed, but honestly, cold buffalo chicken pizza the next morning with a cup of coffee is a surprisingly perfect combination. It became more than just a recipe that night, it turned into a tradition, a conversation starter, and proof that sometimes the best dishes come from throwing together what you have on hand with a little creativity.
Adjusting the Heat
If you are cooking for people with different spice tolerances, keep extra buffalo sauce on the side and let everyone drizzle more on their own slice. I learned this after watching a friend drown their piece in hot sauce while another dabbed ranch on top to cool things down. You can also mix mild and medium buffalo sauces together to land somewhere in the middle, giving you tang without the full burn.
Making It Your Own
This pizza is incredibly forgiving and loves improvisation. I have swapped in pepper jack cheese for extra kick, added diced celery on top for crunch, and even used a garlic butter crust when I felt fancy. One time I ran out of ranch and used a drizzle of sour cream thinned with a little milk, and it worked beautifully. Do not be afraid to play with it, the core idea is flexible enough to handle your creative twists.
Serving and Pairing
I like to serve this with celery and carrot sticks on the side, just like you would with traditional wings. It adds a refreshing crunch and keeps the meal feeling balanced, plus it gives you something cool to munch on between slices. A cold beer or a crisp lager is the classic pairing, though iced tea or lemonade works great if you want to keep it casual.
- Cut the pizza into smaller squares for a party-style appetizer that is easier to grab and share.
- Reheat leftovers in a hot skillet instead of the microwave to bring back the crispy crust.
- If you love blue cheese, crumble extra on top right after baking for a bolder finish.
Save to Pinterest This pizza has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It is proof that big flavors do not require complicated techniques, just good ingredients and a willingness to have a little fun in the kitchen.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a perfect time-saving option. Simply shred about 2 cups of meat and toss with buffalo sauce.
- → What's the best cheese combination for this pizza?
Mozzarella provides the classic melt, while cheddar adds sharpness. Blue cheese crumbles bring authentic buffalo wing flavor but are optional.
- → Can I make this pizza spicier?
Absolutely. Use extra buffalo sauce when coating the chicken, or drizzle additional sauce over the finished pizza. You can also add sliced jalapeños.
- → Should I use ranch or blue cheese dressing?
Both work wonderfully. Ranch offers a milder, creamier base, while blue cheese dressing provides a sharper, more traditional buffalo wing experience.
- → How do I prevent a soggy crust?
Preheat your oven fully to 475°F, use a pizza stone if possible, and avoid over-saucing. The high heat creates a crispy bottom quickly.
- → Can I prepare this pizza ahead of time?
You can prepare the buffalo chicken mixture and pre-roll the dough a few hours ahead. Assemble and bake just before serving for best results.