Save My roommate came home one random Thursday with a bottle of Frank's RedHot and declared we needed to stop ordering wings and just make pizza instead. I was skeptical until that first bite—the tangy heat mixed with creamy ranch and melted cheese on a crispy crust changed everything. Now this pizza shows up at every casual dinner and game night, and honestly, it's become the thing people ask me to make.
I made this for a group of coworkers during lunch break once, and someone actually stopped mid-slice and asked where I'd ordered from. The look on their face when I said I'd made it in my apartment kitchen was worth every bit of the prep work. That moment sealed it—this pizza became my secret weapon for impressing people effortlessly.
Ingredients
- Pizza dough (1 pound): Store-bought works perfectly fine here, which saves you time and stress; I've learned to let it sit at room temperature for 10 minutes before stretching so it doesn't fight you.
- Olive oil (1 tablespoon): This creates those crispy, golden edges that make people think you know what you're doing.
- Cooked chicken breast (2 cups, shredded): Pre-cooked rotisserie chicken from the grocery store is a game-changer if you're short on time and tastes just as good as homemade.
- Buffalo wing sauce (1/3 cup): Frank's RedHot is the classic choice, but any decent wing sauce works; don't skip this because it's where all the flavor personality comes from.
- Ranch or blue cheese dressing (1/3 cup): This creamy base mellows out the heat and creates that signature Buffalo chicken experience we're all chasing.
- Mozzarella cheese (1.5 cups, shredded): The workhorse cheese that melts beautifully and helps everything stick together.
- Cheddar cheese (1/2 cup, shredded): Adds a sharper, richer flavor that rounds out the whole thing.
- Red onion (1/4 small, thinly sliced): The slight bite and color make this feel more intentional than it actually is.
- Blue cheese crumbles (1/4 cup, optional): If you're serious about the buffalo wing experience, this ties the whole flavor profile together beautifully.
- Fresh chives or green onions (2 tablespoons, chopped): A sprinkle at the end brightens everything up and makes it look like you actually know how to finish a dish.
Instructions
- Fire up your oven and prep the stage:
- Crank your oven to 475°F and if you have a pizza stone, let it heat for a good 10 minutes—this creates that crispy crust magic that makes people pause mid-bite. If you don't have a stone, a baking sheet lined with parchment works just fine and honestly takes away any anxiety about sticking.
- Shape your dough with confidence:
- Flour your work surface generously, then stretch and roll your pizza dough into a 12-inch circle—it doesn't have to be perfect because imperfect edges are honestly more authentic. Transfer it carefully to your parchment or pizza peel, then brush those edges with olive oil so they get gorgeously golden and crispy.
- Coat that chicken in buffalo glory:
- Toss your cooked chicken into a bowl with the buffalo sauce and stir until every piece is coated that beautiful reddish-orange color. This is where the whole pizza gets its personality, so don't be shy with the sauce.
- Build your flavor foundation:
- Spread your ranch or blue cheese dressing in an even layer across the dough, leaving about an inch of bare crust around the edge—this creates a crispy frame that's as good as it looks. The creamy base underneath everything is what keeps the heat from becoming overwhelming.
- Layer on the toppings with intention:
- Scatter the buffalo chicken evenly so every slice gets a fair share, then shower both cheeses over the top—I usually mix them together slightly as I go for even distribution. Add your red onion slices and any blue cheese crumbles you're using, letting them nestle into the cheese.
- Bake until golden and bubbly:
- Slide your pizza into that hot oven for 12 to 15 minutes, watching for the moment when the crust turns golden brown and the cheese starts bubbling at the edges. You'll know it's ready when you catch that amazing aroma that makes everyone appear in your kitchen asking when it's done.
- Finish with fresh herbs and rest:
- Pull it out and immediately sprinkle those chopped chives or green onions over the top while the cheese is still hot and melty—they'll wilt slightly and add a fresh brightness. Let it cool for just a few minutes so you don't burn your mouth, then slice and serve while it's still steaming.
Save There was this quiet moment when everyone was eating and someone asked for the recipe, which meant more to me than I expected. It's funny how a pizza born from a random roommate suggestion became this thing that brings people together and makes them feel welcome at my table.
The Heat Factor
Buffalo chicken pizza walks a beautiful line between spicy and creamy that somehow works for people across the heat tolerance spectrum. The ranch dressing doesn't mask the heat—it just gives your mouth a moment to recover between bites, which is honestly kind of genius design when you think about it. If your guests are heat-sensitive, you can always drizzle more sauce on your own slice rather than making the whole pizza nuclear.
Sauce Strategy
I used to make the mistake of thinking the buffalo sauce and ranch were competing with each other, but they're actually a team. The tanginess of Frank's RedHot combined with the cooling effect of creamy ranch creates this layered flavor experience that's way more interesting than either one alone. The blue cheese option amplifies this even further if you want to lean into the classic wing sauce territory.
Make It Your Own
The beauty of this pizza is how flexible it is without losing its identity. I've made versions with crispy bacon crumbled on top, added fresh cilantro for something different, and even tried it with a drizzle of honey to cut through the heat. The core stays the same but you can play around with the extras until it feels like your version.
- For next-level crispiness, brush your crust with garlic-infused olive oil instead of plain oil.
- If you're making this for a crowd with mixed heat preferences, make two pizzas with different sauce amounts rather than trying to find a middle ground.
- Leftover pizza actually tastes better the next day when the flavors have melded, which is a rare and beautiful thing in the pizza world.
Save This pizza has become my answer to "what should we make?" when people want something that feels special but doesn't require all day in the kitchen. Every time someone takes a second slice and says this is better than any pizza place in town, I remember that sometimes the best meals are the ones that come together with a little creativity and a whole lot of intention.
Recipe FAQ
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a great time-saver. Simply shred the meat and toss it with buffalo sauce for quick preparation.
- → What's the best cheese combination for this pizza?
Mozzarella provides the classic melt, while cheddar adds sharpness. Blue cheese crumbles are optional but highly recommended for authentic buffalo flavor.
- → How can I make this spicier?
Add extra buffalo sauce to the chicken mixture or drizzle more over the finished pizza. You can also include sliced jalapeños as a topping.
- → Can I make the dough from scratch?
Absolutely! Homemade pizza dough works wonderfully. Just ensure it's rolled to about 12 inches and pre-brushed with olive oil on the edges.
- → What should I serve alongside this pizza?
Classic accompaniments include celery sticks with ranch or blue cheese dressing, coleslaw, or a simple green salad to balance the heat.
- → How do I prevent a soggy crust?
Use a preheated pizza stone if possible, don't overload with sauce, and ensure your oven is fully heated to 475°F before baking.