Bold Buffalo Chicken Pizza (Print Version)

Spicy buffalo chicken meets creamy ranch and melted cheese on a golden crispy crust for the ultimate tangy heat.

# 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

# Directions:

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 desired.
06 - Bake for 12 to 15 minutes until crust is golden and cheese is bubbling and lightly browned.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Cool slightly before slicing and serving.

# Expert Tips:

01 -
  • It brings the bold flavors of buffalo wings to pizza night without any deep frying or sticky fingers.
  • The creamy ranch cuts through the heat perfectly, giving you that cool contrast in every bite.
  • You can adjust the spice level easily by adding more or less buffalo sauce to suit your mood.
  • It uses simple ingredients you probably already have, and comes together faster than delivery.
02 -
  • Do not skip brushing the crust with olive oil, it is the difference between pale dough and a beautifully browned edge.
  • Toss the chicken with buffalo sauce in a separate bowl rather than drizzling it on top, this way every piece gets evenly coated and the flavor is consistent.
  • Let the pizza rest for a minute after baking or the cheese will slide right off when you cut into it.
03 -
  • Use a pizza stone if you have one, it absorbs moisture and gives you a crispier bottom crust that rivals any pizzeria.
  • Let your dough come to room temperature before rolling it out, cold dough fights back and shrinks as you work with it.
  • For a crunchier base, prebake the dough for 5 minutes before adding toppings, especially if you like a thinner, cracker-style crust.
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