Buffalo Chicken Pizza Recipe – American Special
Buffalo Chicken Pizza brings together the fiery flavors of buffalo sauce with gooey cheese and tender chicken for an irresistible twist on classic pizza. With a base of melty mozzarella (or cheddar blend) topped with shredded chicken tossed in spicy buffalo sauce, this pizza is layered with red onions and finished with creamy ranch or blue cheese dressing. Baked until the crust is golden and the cheese bubbles, it delivers crunch, heat, and richness in every bite. Whether you’re feeding a crowd for a game day, hosting friends, or craving something bold and satisfying for dinner, this pizza hits all the right notes.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
Buffalo Chicken Pizza Ingredients:
- 1 ball of pizza dough (homemade or store-bought)
- 1 1/2 cups cooked chicken breast or thighs, shredded
- 1/3 cup buffalo hot sauce (like Frank’s RedHot)
- 2 tbsp melted butter
- 1/3 cup ranch or blue cheese dressing
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- Fresh parsley or chives, chopped (for garnish)
- Crumbled blue cheese (optional, for topping)
Prep the Chicken:
In a bowl, mix shredded chicken with melted butter and buffalo sauce until fully coated.
Preheat Oven:
Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven to heat as well.
Shape the Dough:
Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a parchment-lined tray or pizza peel.
Assemble the Pizza:
Spread ranch or blue cheese dressing as the base. Top with buffalo chicken, mozzarella cheese, and red onions.
Bake:
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
Finish:
Top with chopped herbs and crumbled blue cheese (if using). Let rest a few minutes before slicing.
Recipe Notes :
Sauce Swap: If blue cheese or ranch isn’t your favorite, use one as base and drizzle the other over the top for contrast.
Heat Control: Adjust the spiciness by using more or less buffalo sauce, or adding crushed red pepper flakes for extra kick.
Crust Crisp Tip: For a crispier crust, bake on a pizza stone or preheated baking steel. Brushing the edges with garlic-butter before baking adds flavor and color.
Make-Ahead Chicken: Cook and toss the chicken in buffalo sauce a day ahead; it stores well in the fridge and saves time.
Serving Ideas: Let the pizza rest a few minutes after baking, then garnish with chopped parsley or chives. Serve with celery sticks or a crisp salad to balance the richness.
