Bold Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken with creamy ranch, melted cheese, and tangy heat on a golden crust. Ready 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 Steps:

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 well 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, 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.

# Expert Advice:

01 -
  • It satisfies both pizza and wing cravings in one pan, no choosing required.
  • The contrast between spicy chicken and cool ranch creates that addictive sweet-and-heat balance.
  • You can have it on the table faster than waiting for delivery, and it tastes hotter and fresher.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not overload the chicken with sauce or the crust will get soggy, a light coating is all you need.
  • Let the dough come to room temp before rolling or it will fight you and shrink back every time.
  • If your oven runs cool, bump the temp to 500°F or the cheese will melt before the crust crisps.
03 -
  • Use parchment paper under the dough so you can slide the whole thing onto your stone without wrestling it.
  • Toss a handful of shredded chicken back into the buffalo sauce after baking for extra saucy bites on top.
  • Brush the crust with garlic butter right when it comes out of the oven for a restaurant-quality finish.
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