Bold Spicy Buffalo Chicken Pizza

My brother showed up one Sunday with a bottle of hot sauce and a wild idea. We had leftover rotisserie chicken, pizza dough thawing on the counter, and absolutely no plan for dinner. He started shredding chicken into a bowl, dumping in buffalo sauce with the confidence of someone who'd done this before. That night, we made our first buffalo chicken pizza, and I've never looked at pizza Friday the same way since.

I made this for a group of friends during a playoff game, and by halftime the pizza was gone. Someone asked if I'd ordered it from a restaurant. The combination of crispy crust, gooey cheese, and that bright buffalo kick made everyone forget about the wings I'd planned to make. Now it's the only thing people request when they come over to watch sports.

Ingredients

• Pizza dough (1 pound): Store-bought works beautifully here, but if you have homemade dough resting in the fridge, even better—let it come to room temperature for easier stretching.
• Olive oil (1 tablespoon): Brushing the crust edges gives you that golden, crispy border that contrasts perfectly with the saucy center.
• Cooked chicken breast (2 cups, shredded): Rotisserie chicken is your best friend for speed, and the slightly seasoned meat adds even more flavor to the buffalo coating.
• Buffalo wing sauce (1/3 cup): Franks RedHot is the classic choice, but any vinegar-based hot sauce with butter will give you that authentic tang.
• Ranch dressing (1/3 cup): This creamy base cools the heat and acts like pizza sauce—blue cheese dressing works too if you want a sharper, funkier flavor.
• Mozzarella cheese (1 1/2 cups, shredded): The melt champion that holds everything together and gets those beautiful browned spots in the oven.
• Cheddar cheese (1/2 cup, shredded): Adds a sharper, deeper cheese flavor that plays well with the tangy sauce.
• Red onion (1/4 small, thinly sliced): A little bite and sweetness that cuts through the richness without overpowering the buffalo vibe.
• Blue cheese crumbles (1/4 cup, optional): For those who love the classic buffalo-blue cheese pairing, this takes it over the top.
• Chives or green onions (2 tablespoons, chopped): Fresh, bright, and the perfect finishing touch that makes the pizza look as good as it tastes.

Instructions

Heat the oven high:

Preheat to 475°F (245°C), and if you have a pizza stone, let it heat up inside for at least 20 minutes. A screaming hot oven is the secret to a crispy, non-soggy crust.

Prep the dough:

Roll out your dough on a floured surface into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush the outer edge with olive oil so it bakes up golden and crackling.

Toss the chicken:

In a medium bowl, mix your shredded chicken with the buffalo sauce until every piece is coated. The chicken should look glossy and bright orange.

Spread the creamy base:

Use a spoon to spread ranch (or blue cheese dressing) evenly across the dough, leaving about an inch around the edge bare. This replaces traditional pizza sauce and keeps everything creamy.

Layer the toppings:

Scatter the buffalo chicken across the sauce, then sprinkle mozzarella and cheddar over the top. Add the red onion slices and blue cheese crumbles if you're using them.

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. Keep an eye on it after 10 minutes.

Finish and slice:

Pull it out, sprinkle fresh chives or green onions over the top, and let it cool for a minute or two. Slice with a pizza cutter and serve while it's still steaming.

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There's something about pulling this pizza out of the oven and hearing everyone go quiet for a second. The smell hits first, that tangy, spicy, cheesy wave, and then the visual of all that melted cheese with little char marks. It's become the recipe I make when I want to feel like I actually know what I'm doing in the kitchen, even on nights when I'm winging it.

Choosing Your Heat Level

Buffalo sauce varies wildly depending on the brand, so taste it before you toss the chicken. If it's too mild, add a few shakes of your favorite hot sauce or a pinch of cayenne. If it's scorching, cut it with a little melted butter or a spoonful of ranch to mellow it out. You're in control of the fire here, and there's no wrong answer as long as you enjoy the bite.

Making It Your Own

This pizza is incredibly flexible once you understand the base formula. Swap the chicken for crispy buffalo cauliflower if you want a vegetarian version. Add jalapeños for extra heat, or throw on some diced celery after baking for crunch and nostalgia. I've even seen people drizzle honey over the top for a sweet-heat contrast that's surprisingly addictive. The creamy-spicy-cheesy foundation works with almost anything you throw at it.

Serving and Storing

Serve this pizza with celery sticks and extra ranch on the side if you want the full buffalo wing experience without the bones. Leftovers keep in the fridge for up to two days, and they reheat beautifully in a hot skillet to crisp up the crust again. Cold buffalo chicken pizza straight from the fridge at midnight is also a legitimate choice, no judgment here.

• Reheat slices in a skillet over medium heat for 3 to 4 minutes to bring back the crispiness.
• Store in an airtight container to keep the crust from getting rubbery.
• If freezing, wrap slices individually in foil and reheat directly from frozen in a 400°F oven for 10 minutes.

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This pizza has a way of turning a regular Tuesday into something people remember. Make it once, and I promise it'll become part of your rotation.

Recipe FAQs

→ Can I use rotisserie chicken for this pizza?

Yes, rotisserie chicken is a perfect time-saving option. Simply shred or chop the meat and toss it with buffalo sauce as directed.

→ What's the best cheese combination for buffalo chicken pizza?

Mozzarella and cheddar provide the ideal balance of melt and flavor. Add blue cheese crumbles for an authentic buffalo wing experience with sharper, tangy notes.

→ Can I make this pizza ahead of time?

You can prepare the buffalo chicken mixture and chop toppings in advance. Assemble and bake just before serving for the crispiest crust and best texture.

→ How do I make this pizza spicier?

Add extra buffalo sauce when tossing the chicken, or drizzle additional sauce over the finished pizza. You can also add sliced jalapeños or red pepper flakes.

→ Should I use ranch or blue cheese dressing?

Both work beautifully. Ranch offers a milder, creamier base, while blue cheese dressing provides a tangier, more traditional buffalo wing flavor profile.

→ What temperature should the oven be for crispy crust?

Preheat to 475°F (245°C) for optimal results. A pizza stone heated in the oven will create an even crispier, pizzeria-style crust.