Buffalo Chicken Pizza

The first time I made buffalo chicken pizza, my kitchen smelled like my favorite sports bar meets Friday night at home. I'd been ordering delivery for years until I realized how simple it was to recreate that spicy, tangy magic in my own oven. Now it's become our go-to when we want something indulgent but still made from scratch.

Last winter during a snowed-in weekend, my brother and I made three of these pizzas while binge-watching old movies. By the third one, we'd perfected our sauce ratio and were fighting over the last slice with those crispy edges. Now whenever he visits, buffalo chicken pizza is non-negotiable dinner plans.

Ingredients

• Pizza dough: Store-bought works perfectly fine, but letting it come to room temperature for 30 minutes makes stretching so much easier
• Chicken breast: Rotisserie chicken saves so much time and actually adds more flavor than poaching your own
• Buffalo wing sauce: Franks RedHot is my go-to, but any quality hot sauce will give you that signature tang
• Ranch dressing: This creates the perfect cooling base to balance all that heat
• Mozzarella and cheddar blend: The mozzarella melts beautifully while cheddar adds that sharp flavor punch
• Red onion: Thin slices add just enough bite and a little crunch against all the creamy elements
• Blue cheese crumbles: Optional but they add these salty pockets of flavor that buffalo lovers dream about
• Fresh chives: They brighten everything up and add that restaurant-style finish

Instructions

Get your oven cranking:

Preheat to 475°F and if you have a pizza stone, throw it in now so it gets nice and hot

Prep your base:

Roll that dough into a 12-inch circle on a floured surface, transfer to parchment, and brush the edges with olive oil for golden results

Make the magic chicken:

Toss your shredded chicken with buffalo sauce in a bowl until every piece is coated and looking perfect

Layer on the goodness:

Spread ranch over the dough leaving a border, then add chicken, both cheeses, onions, and blue cheese if you're feeling bold

Bake to perfection:

Slide it in for 12-15 minutes until the crust is golden and cheese is bubbling like crazy

Finish and serve:

Hit it with fresh chives, let it rest just a couple minutes so you don't burn your mouth, then slice away

Save

This pizza became a Friday tradition in our house after my daughter declared it better than any restaurant version. Theres something about making it yourself that makes every bite taste better, especially when everyone's gathered around the oven watching it bubble.

Making It Your Own

I've found that adding a drizzle of extra buffalo sauce right after baking kicks up the heat for those who can handle it. Sometimes I'll throw on some bell peppers for extra crunch or swap in gorgonzola if I want something funkier than blue cheese.

The Perfect Side Pairings

Celery sticks with extra ranch arent just tradition, they're actually the perfect cool-down between spicy bites. A simple green salad with vinaigrette cuts through all that richness beautifully.

Make-Ahead Magic

You can shred the chicken and mix it with buffalo sauce up to two days ahead, which makes weeknight pizza night totally doable. The flavor actually gets better as it sits in the fridge.

• Keep your dough refrigerated until ready to use for easier handling
• Let the chicken mixture come to room temperature before topping for even cooking
• Always preheat that oven longer than you think you need to

Save

Theres nothing quite like pulling a bubbling, spicy buffalo chicken pizza out of the oven and watching everyone dive in. Make it once and it'll claim permanent spot in your dinner rotation.

Recipe FAQs

→ How can I achieve a truly crispy crust for this dish?

For an exceptionally crispy crust, consider using a pizza stone or steel, preheating it in the oven for at least 30 minutes before baking. Ensure your oven is at the highest temperature recommended. A thin layer of olive oil brushed on the edges also aids in crisping.

→ What type of chicken is best, or can I use a different kind?

Cooked chicken breast, shredded or chopped, is ideal for absorbing the buffalo sauce. Rotisserie chicken is a fantastic shortcut for quick preparation. You could also use cooked chicken thighs for a richer flavor, ensuring they are shredded well.

→ Are there alternative creamy sauces I can use instead of ranch?

Absolutely! Blue cheese dressing is a classic pairing with buffalo flavors and works wonderfully. If you prefer a milder option, a garlic aioli or even a simple cream cheese spread (thinned slightly) could offer a different but delicious creamy element.

→ What's the best way to store any leftover portions?

Allow any remaining slices to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. For reheating, a toaster oven or conventional oven at 350°F (175°C) will help maintain crispness better than a microwave.

→ How can I adjust the spice level to be milder or more intense?

To reduce heat, use less buffalo sauce or opt for a mild version. You can also mix in a little unsalted butter with the buffalo sauce to mellow it. For more intensity, drizzle extra hot sauce after baking, or use a spicier brand of buffalo sauce for the chicken coating.

→ What accompaniments would complement this dish well?

Classic pairings include crisp celery sticks and carrot sticks, offering a refreshing crunch to balance the richness. A simple side salad with a light vinaigrette also works well. For a heartier side, consider a batch of roasted potato wedges.