Easy Amazing Buffalo Chicken Pizza!

It’s a perfect pairing: pizza topped with buffalo chicken! Need I say more? This is one of my absolute favorite pizzas. This version is super easy and quick to make using pre-cooked chicken and make-ahead pizza dough (the best kind!) or store bought if you’re in a pinch!

Popular any time of year, but a must try pizza during football season! I’ve been making this pizzas for many years! Always a hit!

Ingredients

One of the reasons that I absolutely love this recipe is that the ingredients are so simple, it’s so flavorful, and everything comes together so quickly!

• Pizza dough: I love my NY style pizza dough which is a make ahead dough but feel free to use store bought dough if you want to make this pizza today!
• Ranch dressing: I think ranch provides the perfect base for buffalo chicken pizza as it adds a mild flavor without over powering the chicken or adding crazy amounts of fat.
• Chicken: I like using chicken breast, and I either simply grill some chicken breast or I use rotisserie chicken from the store.
• Hot sauce: We use Frank’s red hot sauce for our buffalo chicken pizza. It’s perfect! No need to buy the wing sauce, which has added fat (there is enough in the cheese!).
• Shredded cheese: Use mozzarella or mild cheddar (or a combination of the two). Perfect!
• Blue cheese dressing: Optional, much like it is for chicken wings – I like to drizzle just a bit on the pizza (too much can be overpowering unless you are a huge blue cheese lover)
• Green onions: A perfect garnish but optional. Nice to have if you’re entertaining but otherwise, not necessary in my opinion.

See recipe card for detailed quantities.

Instructions

• Position your oven rack within 6 to 8 inches of the top of the oven, and preheat your pizza stone for about 1 hour, using the highest setting possible (I use 550 degrees)
• In the meantime, take your dough out of the refrigerator and let it rest at room temperature on a well floured surface for 30 minutes to 1 hour. If you bake your pizza when the dough is too cold, the crust will bubble a lot more and the dough will be harder to work.
• If not using leftover or rotisserie chicken, grill chicken to cook through and then let cool. Then, dice and toss in bowl with hot sauce (we use Frank’s hot sauce) so the chicken is well coated (see photo) but not overly saturated.

• Flour your dough ball well on both sides and stretch until it is 12 to 14 inches (14 inches will give you a very thin crust NY style pizza).
• After stretching the dough, place your pizza on a lightly floured pizza peel and top with ranch dressing (as you would normally do with pizza sauce) (see photo)
• Spread the hot sauce/chicken mixture on top of the ranch dressing and then top with shredded cheese.

• Bake the pizza for 4 to 6 minutes on a pizza stone or steel, until the bottom is lightly browned.
• Top with blue cheese dressing if desired and green onions.

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Variations

A few ideas for variations can be:

• Spicy – Add a touch more hot sauce but not too too much or your crust may become soggy from all the moisture.
• Deluxe – Add more chicken and more cheese!
• Kid friendly – Cut back on the hot sauce to provide less heat on the pizza.

Equipment

A pizza stone or steel is a great small investment that will pay off. It will last years (especially a steel) and will take your pizza making skills to a whole new level.

Of course, if you are considering purchasing a pizza oven, your pizza will cook much more quickly. I have used a BlackStone pizza for years but they are no longer manufactored.

If I were in the market today, I’d purchase an Ooni pizza oven that uses propane gas for outdoor pizza making.

Top tip

Make sure the pizza is cooked well – check the underside of the pizza before removing from the oven. Under-baked pizza will be soggy.

Experiment with different cheeses to vary the flavor on your pizza.

If you haven’t ever tried making homemade dough, I highly suggest you try it! It’s simple to make ahead and is so much better than store bought.

Test the spice level of the chicken (ie, try a piece) before using it as a topping on the pizza.

More on Pizza…..

• The Best New York Style Pizza Dough and 14 Tips for Success!!
• Pizza Sauce
• Potato and Onion Pizza
• Breakfast Pizza!

Buffalo Chicken Pizza

A very flavorful, slightly spicy pizza especially for the buffalo chicken lover! This is so easy to make at home with a few simple ingredients! Use pre-made dough and precooked chicken to make a speedy meal.

5 from 3 votes

Print Pin Rate

Course: Pizza

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Preheating oven: 45 minutes

Total Time: 1 hour

Servings: 3

Calories: 636kcal

Author: Marie

Ingredients

• ▢ 11 ounces pizza dough 11 ounces (homemade or store bought) (see NOTES for larger pizza)
• ▢ 6 ounces chicken breast diced or shredded (use rotisserie or grill a small breast, size of your palm)
• ▢ ¼ cup Frank's red hot sauce more or less to taste
• ▢ ⅓ cup ranch dressing
• ▢ 1 cup mozzarella cheese can use a mixture of mozzarella/cheddar if desired
• ▢ 2 tbsp blue cheese dressing or crumbles optional for topping
• ▢ 1 tbsp sliced green onions or chives optional for garnish

Instructions

• Position your oven rack within 6 to 8 inches of the top of the oven, and preheat your pizza stone for about 1 hour, using the highest setting possible (I use 550 degrees)
• In the meantime, take your dough out of the refrigerator and let it rest at room temperature on a well floured surface for 30 min to 1 hour.
• If not using leftover or rotisserie chicken, grill chicken to cook through and then let cool. Then, dice and toss in bowl with hot sauce so the chicken is well coated but not overly saturated.
• Sprinkle a generous amount of flour on both sides of your dough and stretch until it is 12 to 14 inches in width (14 inches will give you a very thin crust NY style pizza).
• After stretching the dough, place your pizza on a lightly floured pizza peel and top with ranch dressing (as you would normally do with pizza sauce)
• Sprinkle the hot sauce/chicken mixture on top of the ranch dressing and then top with shredded cheese
• Bake the pizza for 4 to 6 minutes on a pizza stone or steel, until the bottom is lightly browned.
• Top with blue cheese dressing if desired and green onions.

Notes

*With 11 ounces of dough, this recipe makes one 12 to 14-inch pizza; I usually make several at a time as each feeds about 2 to 3 people.

I find it’s easier to bake these smallish pizzas in a home oven. 

To make a larger pizza (~16 inches), use 1 pound (16 ounces) of dough and adjust toppings accordingly. No need to measure anything – you can estimate visually or use about 50% more of topping listed for each 16-inch pizza.

*Use pre-made pizza dough (store bought or make ahead) and precooked chicken to cut preparation time dramatically. 

Nutrition

Calories: 636kcal | Carbohydrates: 53g | Protein: 29g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 2196mg | Potassium: 263mg | Fiber: 2g | Sugar: 8g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 3mg

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