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Ultimate Buffalo Chicken Pizza

This homemade Buffalo chicken pizza combines spicy shredded chicken, creamy cheeses, and a tangy sauce on a crispy crust. It's a quick, flavor-packed meal perfect for any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 cup cooked chicken breast shredded (rotisserie chicken works perfectly)
  • 1/2 cup Buffalo sauce like Frank's RedHot, plus more for drizzling
  • 1 1/2 cups low-moisture mozzarella cheese shredded (pre-shredded is fine)
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup blue cheese crumbles or gorgonzola
  • 2 tbsp unsalted butter melted
  • 1 tbsp all-purpose flour
  • 1/4 cup whole milk
  • 2 tbsp cream cheese softened
  • 1 celery stalk finely diced (optional, for topping)
  • 2 tbsp ranch or blue cheese dressing for drizzling

Equipment

  • Pizza stone or inverted heavy baking sheet
  • Parchment paper
  • Rolling pin (optional, for stretching dough)
  • Small saucepan
  • Whisk
  • Pastry brush (for butter, optional)

Method
 

  1. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. On a lightly floured surface, stretch or roll your room-temperature dough into a 12-inch circle. Transfer it to a piece of parchment paper. This prevents sticking and makes transferring to the hot stone a breeze.
  2. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Slowly whisk in the milk until smooth, then stir in the cream cheese and 2 tablespoons of the Buffalo sauce. Cook, stirring, until you have a thick, creamy base sauce. Remove from heat and let cool slightly.
  3. In a medium bowl, toss the shredded chicken with the remaining Buffalo sauce until thoroughly coated. Spread the creamy base sauce evenly over the pizza dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the mozzarella and Monterey Jack cheeses.
  4. Evenly distribute the Buffalo chicken over the cheese. Top with the remaining shredded cheeses and the blue cheese crumbles. Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-14 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
  5. Remove the pizza from the oven and let it rest for 3 minutes. This allows the cheese to set so it doesn't slide off when sliced. Drizzle with ranch or blue cheese dressing and an extra zigzag of Buffalo sauce if desired. Sprinkle with diced celery for a classic crunch, slice, and serve immediately.

Notes

Chef's Tips:
• Letting the dough come to room temperature is non-negotiable for easy stretching.
• Don't skip the post-bake rest! It makes for cleaner slices.
• Serve with extra celery sticks and carrot sticks on the side for dipping.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F before using.
• Refrigerate leftovers within 2 hours of baking.