Buffalo Chicken Pizza (Print)

Spicy buffalo chicken with ranch sauce, melted cheese, and crispy crust. Tangy heat in every bite.

# Components:

→ 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

# Directions:

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 well 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 Advice:

01 -
  • The creamy ranch base tames the heat just enough so you can actually taste the layers of flavor instead of just fire.
  • You can have this on the table faster than delivery would arrive, with zero regrets about quality.
  • It works for casual weeknights and impresses people without feeling like you tried too hard.
02 -
  • Do not skip brushing the dough edges with olive oil, or you'll end up with a crust that tastes like cardboard instead of pizza.
  • The ranch base should go on the dough first, before any chicken, because it creates a moisture barrier that keeps the crust crispy.
03 -
  • Rotisserie chicken from the grocery store is genuinely the move here, saving you 20 minutes of poaching or shredding and adding flavor that tastes homemade anyway.
  • Let the pizza cool for exactly two minutes before slicing, because the cheese needs just enough time to set so your slices don't collapse into a cheesy puddle on the plate.
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