Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken meets creamy ranch and melted cheese on a crispy crust for bold, tangy flavor.

# 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 thoroughly.
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 edges with olive oil.
03 - In a medium bowl, toss cooked chicken with buffalo sauce until evenly coated.
04 - Spread ranch or blue cheese dressing evenly over pizza dough, leaving a 1-inch border around the edges.
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 contrast between spicy buffalo sauce and cool creamy ranch is addictive in a way plain pizza just isn't.
  • You can have this on the table in about 35 minutes, which makes it perfect for weeknight entertaining without the stress.
  • It tastes impressive enough to serve guests but simple enough that even a rushed Tuesday dinner feels special.
02 -
  • Don't spread the sauce all the way to the edge of the dough or your crust won't crisp up properly—that 1-inch border is the difference between soggy and crispy.
  • If your dough fights you when you're stretching it, let it rest for five minutes and it'll relax and cooperate, which I learned the embarrassing way by forcing one too hard.
  • The buffalo sauce to ranch ratio matters—too much sauce and you'll have a soggy mess, too little and it tastes like plain pizza with chicken on top.
03 -
  • Use rotisserie chicken from the grocery store and you cut your prep time in half while somehow making it taste just as good as chicken you cooked yourself.
  • If you don't have a pizza stone, a cast iron skillet creates an amazingly crispy crust and looks cool when you bring it to the table.
  • Make your pizza sauce mixture ahead of time so when dinner time rolls around you're just assembling, not prepping—this is how you actually get dinner on the table on time.
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