Bold Buffalo Chicken Pizza (Printer-Friendly)

Spicy buffalo chicken with ranch, mozzarella, cheddar, and red onion on a crispy crust. Tangy and satisfying.

# 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 Make:

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 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, 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 Tips:

01 -
  • It satisfies two cravings at once without any guilt about ordering takeout twice.
  • The tangy ranch cools down the buffalo heat just enough to keep you reaching for another slice.
  • Everything comes together in under 40 minutes, even on your busiest weeknights.
  • Leftovers reheat beautifully and taste even bolder the next day.
02 -
  • If your dough is cold from the fridge, let it sit at room temperature for 15 minutes before rolling or it will snap back and frustrate you endlessly.
  • Don't skip brushing the crust with olive oil, it's the difference between pale, chewy edges and the kind that crackle when you bite them.
  • Let the pizza rest for a couple of minutes after baking so the cheese sets slightly and doesn't slide off in a molten mess.
03 -
  • Use a pizza stone if you have one, it makes the bottom crispy in a way a baking sheet just can't match.
  • Toss the red onion slices in a little cold water for a few minutes to mellow their sharpness before adding them to the pizza.
  • If you love extra sauce, reserve a few tablespoons of buffalo and drizzle it over the finished pizza right before serving.
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