Buffalo Chicken Pizza

The first time I made buffalo chicken pizza, my kitchen smelled like a sports bar in the best possible way. I'd been experimenting with wing sauces for years, but something about that spicy-tangy flavor mingling with melty cheese felt like discovering a secret shortcut to happiness. My roommate walked in mid-bake and actually stopped in her tracks, asking what restaurant I'd ordered from. That moment of watching her eyes light up when I told her I'd made it myself pretty much sealed the deal—this recipe was staying in my regular rotation forever.

I brought this to a friends apartment for what was supposed to be a casual dinner, but people kept hovering around the box. Someone actually asked if I could make it for their Super Bowl party next year. Theres something about the combination of that familiar buffalo wing flavor with pizza textures that makes people instantly comfortable, like theyre eating their favorite bar food but better. Now whenever anyone mentions hosting a casual get-together, I get at least three texts asking if Im bringing the buffalo chicken pizza.

Ingredients

• 1 pound pizza dough: Store-bought works perfectly fine here, but if youve got a favorite homemade dough recipe, this is the time to use it
• 1 tablespoon olive oil: Brushing the edges gives them that gorgeous golden color and slightly crispy texture everyone fights over
• 2 cups cooked chicken breast: Rotisserie chicken is my secret weapon for quick prep, just shred it with your hands
• 1/3 cup buffalo wing sauce: Franks RedHot is the classic choice, but any wing sauce you love will work beautifully
• 1/3 cup ranch dressing: This creamy base is what makes the pizza special instead of just being spicy flatbread
• 1 1/2 cups shredded mozzarella cheese: Get the good stuff that melts into those perfect cheese strings
• 1/2 cup shredded cheddar cheese: Adds a little sharpness that plays really nicely with the buffalo heat
• 1/4 small red onion: Thinly sliced, these add just enough bite and color to make everything pop
• 1/4 cup blue cheese crumbles: Optional but highly recommended if you want that authentic wing experience
• 2 tablespoons chopped fresh chives: Green onions work too—this is all about that fresh finish on top

Instructions

Get your oven cranking:

Preheat to 475°F and if youre lucky enough to own a pizza stone, let it heat up in there too—that extra heat makes all the difference

Roll out that dough:

On a floured surface, stretch your dough to about 12 inches across, then transfer it to a parchment-lined baking sheet and brush those edges with olive oil

Coat the chicken:

In a medium bowl, toss your cooked chicken with the buffalo sauce until every piece is evenly coated and looking gloriously orange-red

Build your base:

Spread the ranch dressing over the dough, leaving about an inch around the edges—that border will puff up beautifully

Pile on the good stuff:

Scatter that saucy chicken evenly, then cover with mozzarella and cheddar, add your onion slices, and dont forget those blue cheese crumbles if youre using them

Bake until bubbly:

Slide it into the hot oven for 12-15 minutes until the crust is golden and the cheese is bubbling with those gorgeous brown spots

Finish with freshness:

Let it cool for just a couple of minutes, then sprinkle with chives before slicing—trust me, the wait is worth it to avoid burning your mouth on that first bite

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My dad, whos usually pretty skeptical about anything thats not traditional pepperoni, actually took three slices of this the first time I served it. He kept saying he was just tasting it for quality control, but I saw him go back for that third piece. Now whenever I visit, he casually asks if Im planning to make that buffalo pizza thing, trying to sound like he doesnt care either way. Its become our little inside joke—him pretending not to be excited while already setting the table.

Making It Your Own

Sometimes I swap the blue cheese for extra cheddar when Im feeding people who arent into the funkier stuff. Other times Ive added diced celery right on top after baking for that authentic wing experience without the extra prep work. The beauty of this pizza is that it takes a flavor combination everyone already loves and presents it in this new, handheld format that somehow makes it even more satisfying.

Timing Is Everything

Ive learned that getting all my ingredients prepped before I even turn on the oven makes the whole process so much smoother. Theres nothing worse than realizing your chicken isnt shredded while your dough is already stretched out and staring at you. Now I lay everything out like Im hosting a cooking show, which honestly makes me feel way more professional than I actually am.

Serving Strategies

This pizza disappears faster than youd expect, so I always make sure to have something simple on the side. A crisp green salad with a vinaigrette cuts through all that rich cheese and spice perfectly. I keep the dressing light and acidic because lets be honest, were here for the pizza, not the salad.

• Celery sticks on the side make it feel like a complete wing experience
• Extra ranch or blue sauce for drizzling never hurts anyone
• Cold beer or icy water are non-negotiable accompaniments

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Theres something deeply satisfying about taking familiar flavors and transforming them into something entirely new. This pizza started as an experiment but has become one of those recipes I turn to whenever I want to make people feel genuinely happy and fed.

Recipe Q&A

→ What kind of chicken is best?

Cooked chicken breast, shredded or chopped, works perfectly. Rotisserie chicken is an excellent time-saving option for this preparation.

→ Can I adjust the spice level?

Absolutely. For less heat, reduce the amount of buffalo sauce. For extra spice, drizzle more buffalo sauce on top after baking, or choose a hotter variety of sauce.

→ What if I don't have a pizza stone?

A baking sheet will work just fine. Ensure your oven is fully preheated to achieve a crispy crust. You can also preheat the baking sheet itself.

→ What are good serving suggestions?

This pizza pairs wonderfully with celery sticks for a classic touch. A simple side salad can also complement the rich flavors, providing a fresh contrast.

→ Can I make this ahead of time?

You can prepare the buffalo chicken mixture in advance and store it in the refrigerator. Assemble the pizza just before baking for the best results and a fresh, crispy crust.

→ Is it possible to substitute the cheese?

While mozzarella and cheddar provide classic melt and flavor, you can experiment with other good melting cheeses like provolone. Blue cheese crumbles are optional but enhance the traditional buffalo flavor profile.