Bold Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken meets creamy ranch and melted cheese on a crispy crust for bold, tangy flavor.

# What You 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 It:

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

# Expert Advice:

01 -
  • It brings the bold flavors of your favorite appetizer straight to pizza night without leaving the house.
  • The creamy ranch balances the buffalo heat so perfectly that even spice-shy eaters come back for more.
  • You can have it on the table in half an hour, making it ideal for weeknight cravings or last-minute gatherings.
02 -
  • If your chicken is too wet, the pizza can get soggy, so make sure to pat it dry before tossing it in the buffalo sauce.
  • Don't skip heating the pizza stone, a cold stone won't give you that crispy bottom crust you're hoping for.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • Pat your chicken dry before tossing it in buffalo sauce so the pizza doesn't get soggy from excess moisture.
  • Use parchment paper under the dough for easy transfer and cleanup, especially if you don't have a pizza peel.
  • Let the dough come to room temperature before rolling it out, it'll stretch more easily and won't snap back as much.
  • For extra crispy crust, prebake the dough for 5 minutes before adding toppings, then finish baking with everything on top.
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