Bold Buffalo Chicken Pizza

My roommate came home one Friday night and declared she was craving buffalo wings and pizza at the same time. I had dough rising on the counter and leftover chicken in the fridge, so I made a wild guess and threw them together. The smell that filled the kitchen—sharp vinegar heat mixing with melted cheese—had us both hovering by the oven door. We ate the entire thing standing at the counter, laughing at our orange-stained fingers.

I brought this to a potluck once, skeptical that anyone would go for something so untraditional. It was gone in minutes. One friend scraped the pan for stray bits of cheese and chicken, then asked if I could make two next time. Since then, it's become my go-to whenever I need to feed a crowd that likes a little adventure on their plate.

Ingredients

• Pizza dough (1 pound): Store-bought works beautifully here, but if you have time to let homemade dough rise, the flavor is worth it.
• Olive oil (1 tablespoon): Brushing the crust edges gives you that golden, crispy rim that holds up to all the toppings.
• Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut when I don't feel like poaching, and it adds a hint of extra seasoning.
• Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any tangy hot sauce with butter works if that's what you have.
• Ranch dressing (1/3 cup): This acts as your sauce base and tames the heat just enough to keep things balanced.
• Mozzarella cheese (1 1/2 cups, shredded): It melts into those beautiful stretchy strands that make every slice satisfying.
• Cheddar cheese (1/2 cup, shredded): Adds a sharper, deeper flavor that plays well with the buffalo tang.
• Red onion (1/4 small, thinly sliced): A little crunch and bite that cuts through all the richness.
• Blue cheese crumbles (1/4 cup, optional): If you love bold flavors, this is the move, but it's totally fine to skip.
• Chives or green onions (2 tablespoons, chopped): A fresh, bright finish that makes the whole pizza look and taste more alive.

Instructions

Get the Oven Blazing:

Preheat your oven to 475°F and if you're using a pizza stone, let it heat up inside. The hotter the oven, the crispier your crust will be.

Shape the Dough:

Roll out your dough on a floured surface into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush olive oil along the edges so they turn golden and crunchy.

Coat the Chicken:

Toss your cooked chicken with the buffalo sauce in a bowl until every piece is slicked with that bright orange heat. Don't be shy with it.

Spread the Creamy Base:

Smooth ranch dressing all over the dough, leaving about an inch around the edge for the crust. This creamy layer is what keeps everything balanced.

Layer on the Toppings:

Scatter the buffalo chicken evenly, then cover 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, until the crust is golden and the cheese is bubbling with browned spots. Your kitchen will smell incredible.

Finish and Serve:

Pull it out, sprinkle fresh chives or green onions over the top, and let it cool for a minute or two. Slice it up and try not to burn your mouth in your excitement.

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There was a Sunday afternoon when I made this just for myself, thinking I'd save half for later. I ended up eating three slices while standing at the stove, then another two on the couch with a glass of cold water to tame the heat. It wasn't fancy or shared, but it felt like exactly what I needed that day.

Choosing Your Heat Level

Buffalo sauce varies wildly depending on the brand, so taste it before you toss the chicken. If it's too mild, add a dash of cayenne or extra hot sauce. If it's scorching, cut it with a little melted butter or more ranch. You're in control here, and adjusting to your own tolerance makes all the difference between enjoyable heat and regret.

Swapping the Sauce

Ranch is traditional, but blue cheese dressing brings a funky sharpness that some people swear by. I've also used a mix of both, spreading ranch as the base and drizzling blue cheese on top after baking. If you're not into either, a thin layer of garlic butter or even a light smear of cream cheese works surprisingly well to balance the spice.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat slices in a hot skillet over medium heat for a few minutes to crisp up the bottom, or use a 400°F oven for about 8 minutes. The microwave works in a pinch, but you'll lose that satisfying crunch.

• Let the pizza cool completely before storing to avoid soggy crust from trapped steam.
• If you want to freeze it, wrap individual slices in foil and reheat straight from frozen in the oven.
• Drizzle a little extra buffalo sauce on top when reheating to bring back that fresh, tangy punch.

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This pizza proves you don't need to choose between comfort and excitement. Make it once, and you'll understand why it disappears so fast every single time.

Recipe FAQs

→ Can I use rotisserie chicken for this pizza?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred the meat and toss it 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 for a different twist.

→ How do I prevent the crust from getting soggy?

Avoid over-saturating the dough with sauce, leave a border around the edges, and bake at high heat on a preheated pizza stone for the crispiest results.

→ Can I make this pizza spicier?

Absolutely. Add extra buffalo sauce after baking, sprinkle red pepper flakes over the top, or use a hotter variety of buffalo wing sauce.

→ How should I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness.

→ Can I make the dough from scratch?

Yes, homemade pizza dough works wonderfully. Allow it to rise properly before rolling out, and brush the edges with olive oil for extra flavor and color.