Bold Spicy Buffalo Chicken Pizza (Printable Version)

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

# 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:

01 - Preheat oven to 475°F. If using a pizza stone, place it on the middle rack to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel. Brush the crust edges with olive oil.
03 - In a medium bowl, combine cooked chicken with buffalo sauce, tossing until evenly coated.
04 - Spread ranch or blue cheese dressing evenly over the prepared dough, leaving a 1-inch border around the edges.
05 - Distribute buffalo chicken evenly over the sauce. Layer mozzarella and cheddar cheeses. Scatter red onion slices and blue cheese crumbles across the surface.
06 - Bake for 12 to 15 minutes until the crust is golden brown and cheese is bubbling with light browning.
07 - Remove from oven and sprinkle fresh chives or green onions over the top. Cool for 2 to 3 minutes before slicing and serving.

# Expert Advice:

01 -
  • It brings the heat and tang of buffalo wings without the mess of bones and napkins.
  • You can pull it together in half an hour with ingredients you probably already have.
  • The creamy ranch cools the spice just enough to keep you reaching for another slice.
  • It's impressive enough for guests but easy enough for a weeknight when you want something exciting.
02 -
  • Don't skip brushing the crust with olive oil, or you'll end up with pale, soft edges instead of that crispy golden rim.
  • If your chicken is cold from the fridge, warm it slightly before tossing with buffalo sauce so the sauce coats better and doesn't seize up.
  • Use parchment paper under the dough if you're nervous about sticking, it makes transferring to the oven so much easier.
03 -
  • Let the dough rest at room temperature for 15 minutes before rolling, it'll stretch easier and won't snap back as much.
  • Use a pizza stone if you have one, the bottom crust gets crispier and more evenly browned than on a baking sheet.
  • Drizzle a little extra buffalo sauce and ranch over each slice right before serving for an extra flavor punch that makes people think you're a genius.
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