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Buffalo chicken pizza recipe - Image 3

Ultimate Buffalo Chicken Pizza

This Buffalo chicken pizza features a crispy homemade or store-bought crust topped with spicy shredded chicken, a blend of mozzarella and cheddar, and a tangy blue cheese drizzle. It's the perfect balance of heat, creaminess, and crunch for any casual meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 lb boneless, skinless chicken breast or 2 cups cooked, shredded chicken
  • 1/2 cup Buffalo sauce like Frank's RedHot, plus more for drizzling
  • 1 tbsp unsalted butter melted
  • 1 cup low-moisture mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup blue cheese crumbles plus more for garnish
  • 1/4 cup ranch or blue cheese dressing for drizzling
  • 2 green onions thinly sliced
  • 1 tbsp all-purpose flour or cornmeal for dusting

Equipment

  • Large baking sheet or pizza stone
  • Parchment paper
  • Rolling pin (optional)
  • Skillet
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven now. Pat the chicken breast dry and season lightly with salt. In a skillet over medium-high heat, cook the chicken for 6-7 minutes per side, or until cooked through (165°F internal). Let rest for 5 minutes, then shred with two forks. Toss the shredded chicken with 1/2 cup Buffalo sauce and the melted butter until thoroughly coated. Set aside.
  2. On a lightly floured surface, stretch or roll your room-temperature pizza dough into a 12-14 inch circle. If the dough springs back, let it rest for 5 minutes and try again. Transfer the dough to a piece of parchment paper dusted with flour or cornmeal. This prevents sticking and makes transferring to the oven effortless.
  3. Sprinkle about half of the mozzarella and cheddar cheese blend evenly over the dough, leaving a 1/2-inch border for the crust. This initial layer helps anchor the toppings and prevents a soggy center. Evenly distribute the saucy Buffalo chicken over the cheese. Top with the remaining cheese blend and the 1/4 cup of blue cheese crumbles.
  4. Carefully transfer the pizza (on the parchment paper) to the preheated oven or pizza stone. Bake for 12-15 minutes, or until the crust is deeply golden brown, the edges are crisp, and the cheese is bubbly and slightly spotted. Rotate the pizza halfway through for even baking.
  5. Remove the pizza from the oven and let it cool on a wire rack for 3-5 minutes—this is crucial for the cheese to set so it doesn't slide off when sliced. Drizzle with ranch or blue cheese dressing and extra Buffalo sauce if desired. Garnish with sliced green onions and more blue cheese crumbles. Slice and serve immediately.

Notes

Chef's Tips:
• For a crispier crust, pre-bake the dough with just a thin layer of cheese for 5 minutes before adding the wet chicken topping.
• Avoid overloading the pizza with sauce or dressing, as this can make the crust soggy.
• Serve with celery sticks and carrot sticks on the side for the full Buffalo wing experience.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before shredding.
• Cool pizza to room temperature within 2 hours before refrigerating leftovers.