Pin it My husband challenged me to recreate his favorite bar food at home, and I knew buffalo chicken pizza was the answer. The kitchen smelled like a sports pub for hours, and honestly, I didn't mind one bit. What started as a Friday night experiment turned into our most-requested homemade pizza. The combination of tangy heat and creamy coolness just works in a way that keeps you reaching for another slice. Now it's our go-to whenever we want something familiar but exciting.
I made this for a small gathering once, and people kept hovering around the kitchen island waiting for the next slice. Someone said it tasted better than the pizzeria version, and I'm pretty sure that's the highest compliment I've ever received. The way the cheese gets bubbly and golden while the buffalo sauce seeps into every bite is pure magic. It's messy, it's indulgent, and it's completely worth it. That night, we ran out before everyone was full, so now I always make two.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here and saves time, but homemade dough adds a personal touch if you have it on hand.
- Olive oil (1 tablespoon): Brushing the edges gives the crust a golden, slightly crispy finish that contrasts nicely with the creamy center.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut, it's already seasoned and saves you from cooking another pot.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic choice, but any tangy buffalo sauce you love will work just fine.
- Ranch dressing (1/3 cup): This creamy base cools down the heat and acts like pizza sauce, you can swap in blue cheese dressing if you prefer a sharper flavor.
- Shredded mozzarella (1 1/2 cups): The stretchy, melty foundation that holds everything together and browns beautifully in the oven.
- Shredded cheddar (1/2 cup): Adds a slight sharpness and deepens the cheesy richness of every bite.
- Red onion (1/4 small, sliced thin): A little bite and sweetness that cuts through the richness without overpowering the other flavors.
- Blue cheese crumbles (1/4 cup, optional): For those who love that pungent, tangy punch, this is a game changer.
- Fresh chives or green onions (2 tablespoons, chopped): A fresh, bright finish that makes the pizza look and taste restaurant-worthy.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside for at least 15 minutes. A screaming hot oven is the secret to a crispy crust that doesn't get soggy under all that topping goodness.
- Shape your dough:
- On a floured surface, roll the dough into a 12-inch circle and transfer it to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil for that golden, crispy border everyone fights over.
- Coat the chicken:
- Toss your shredded chicken with the buffalo sauce in a bowl until every piece is slicked with that tangy, spicy goodness. Don't be shy, this is where the flavor lives.
- Spread the creamy base:
- Spread ranch dressing evenly over the dough, leaving about an inch around the edges bare. This creamy layer replaces traditional tomato sauce and keeps every bite cool and rich.
- Load it up:
- Scatter the buffalo chicken across the pizza, then sprinkle on the mozzarella, cheddar, red onion slices, and blue cheese crumbles if you're using them. Don't worry about making it look perfect, rustic is part of the charm.
- 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 brown spots. The smell alone will have everyone gathering in the kitchen.
- Finish with freshness:
- Pull it out, sprinkle chopped chives or green onions over the top, and let it cool for a minute or two before slicing. Serve it hot and watch it disappear.
Pin it One evening, my sister came over feeling stressed from a long week, and I made this pizza without telling her what it was. The first bite made her close her eyes and sigh, and she said it tasted like comfort and rebellion all at once. We ate straight from the pan, laughing about nothing in particular, and she left in a better mood than she'd arrived. That's when I realized this pizza isn't just food, it's a mood lifter. It's the kind of dish that turns an ordinary night into a little celebration.
Choosing Your Chicken
Rotisserie chicken is my favorite time-saver here because it's already juicy, seasoned, and ready to shred. If you have leftover grilled or baked chicken, that works too, just make sure it's moist enough to soak up the buffalo sauce. I've even used chicken tenders in a pinch, chopped into bite-sized pieces. The key is to avoid dry chicken, because no amount of sauce will fix that texture. Whatever you choose, make sure it's cooked through and cooled slightly before tossing it with the sauce.
Adjusting the Heat Level
If you're cooking for people with different spice tolerances, you can dial the heat up or down pretty easily. Use less buffalo sauce and mix in a little melted butter to mellow it out, or go full throttle and add extra sauce plus a drizzle of hot sauce after baking. I've also made a half-and-half pizza, keeping one side mild with just ranch and chicken, and loading the other with extra buffalo and blue cheese. It's a simple way to keep everyone happy without making two separate pizzas. Taste your buffalo chicken mixture before spreading it on the dough so you know exactly what you're working with.
Serving and Pairing Ideas
This pizza pairs beautifully with celery sticks and extra ranch or blue cheese dressing on the side, just like classic buffalo wings. A crisp, cold beer or a tangy lemonade cuts through the richness and heat perfectly. If you want to round out the meal, a simple green salad with a light vinaigrette balances all that cheese and sauce. Leftovers reheat surprisingly well in a hot oven or even an air fryer, which crisps the crust back up. I've packed cold slices for lunch the next day, and they still taste incredible straight from the fridge.
- Serve with celery sticks and extra dressing for dipping to keep that buffalo wing vibe alive.
- Pair with a cold drink that has some acidity or carbonation to balance the richness.
- Reheat leftovers in the oven at 400°F for a few minutes to bring back the crispy crust.
Pin it This pizza has become more than just dinner in our house, it's a little tradition that reminds us to have fun in the kitchen. I hope it brings the same kind of joy and delicious chaos to your table, one cheesy, spicy slice at a time.
Recipe FAQ
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Just bring it to room temperature before rolling for easier handling.
- → What's the best way to get the chicken ready quickly?
Use rotisserie chicken from the store—it's already cooked and shredded, cutting your prep time significantly.
- → Can I make this pizza less spicy?
Absolutely. Use less buffalo sauce or mix it with a bit of melted butter to reduce the heat while keeping the flavor.
- → Should I use ranch or blue cheese dressing?
Both work wonderfully. Ranch is milder and creamy, while blue cheese adds a sharper, tangier flavor that complements the buffalo sauce.
- → How do I prevent a soggy crust?
Preheat your oven and pizza stone thoroughly, avoid overloading toppings, and bake at high heat to ensure a crispy, golden crust.
- → Can I freeze leftover pizza?
Yes, wrap individual slices in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.