Buffalo chicken pizza takes all of the classic flavors of buffalo wings and turns them into pizza! Plus, it’s so easy to make. Juicy shredded chicken is the star of the show. It’s bathed in a tangy, creamy mixture of ranch dressing and buffalo sauce and placed on a pizza crust along with lots of mozzarella cheese, blue cheese, and thinly sliced red onions. Once the homemade pizza comes out of the oven, green onions, fresh parsley, and an extra drizzle of buffalo sauce tie all the flavors together.
This cheesy chicken pizza works well for busy weeknight dinners, on game day, or casual parties with friends. It comes together with very simple ingredients and minimal prep and bakes up in about 10 minutes! You can bake it on a baking sheet or use a pizza stone if you have one. For more pizza recipes, try my cheese pizza, stromboli, and calzone.
Ingredients
Pizza dough — you can use store-bought pizza dough or my homemade pizza dough recipe. I used homemade dough in testing.
Sauce — you need buffalo sauce and creamy ranch dressing to make the spicy, tangy, creamy pizza sauce to coat the crust and mix with the chicken.
Chicken — this is a great opportunity to use up leftover cooked chicken, like rotisserie chicken, that you have in the fridge! Or make my Instant Pot shredded chicken, roasted chicken, or air fryer chicken breast.
Cheese — mozzarella cheese adds the gooey, melty element, and blue cheese crumbles add extra tangy flavor.
Red onion — I used thinly sliced red onion this time, but I have plenty of suggestions in the Topping Ideas section for you!
Garnish — sliced green onion and chopped fresh parsley add a pop of bright color and flavor.
Buffalo Chicken Pizza Recipe
Equipment
- Pizza stone or large baking sheet
- Large sheet of foil
Ingredients
- 1 ball pizza dough (12 to 16 ounces, 340 to 450g)
- ¼ cup buffalo sauce plus more for serving (60mL)
- ¼ cup Ranch dressing plus more for serving (60mL)
- 1½ cups shredded cooked chicken (200g)
- 1½ cups shredded mozzarella cheese (170g)
- ¼ cup crumbled blue cheese (42g)
- ¼ cup thinly sliced red onion (25g)
- 2 green onions thinly sliced
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 450°F. (If you have a pizza stone, place it on the middle rack in the oven before preheating.)
- Ensure that the pizza dough has risen properly, then stretch it into a 12- to 14-inch circle on a large sheet tray (or piece of foil sprayed with olive oil spray if you are baking with a pizza stone).
- In a medium bowl, stir to combine the buffalo sauce and ranch dressing. Spread one-half of this mixture all over the pizza crust, leaving about a 1-inch border at the edges. In the same bowl, toss the shredded chicken with the remaining sauce mixture.
- Sprinkle the mozzarella and blue cheese in an even layer over the top of the pizza sauce. Top evenly with the chicken and red onion.
- Bake for 10 to 12 minutes, until the edges are golden and the cheese is melted all over. (If you use a stone, place the entire piece of foil with the pizza on the stone. If you make the pizza on the sheet tray, you can either place that on the stone or the oven rack.)
- Drizzle with more buffalo sauce and/or ranch dressing if you like and top with green onions and parsley.
Notes
- The best store-bought pizza dough to use: You can use a ball of fresh pizza dough purchased from the refrigerated section of the grocery store. The dough should weigh about 12 to 16 ounces in order to be the correct size for this recipe. I do not recommend using canned pizza dough.
- If your dough feels sticky or tacky, lightly flour the dough and baking sheet before shaping the dough. For the pan, you can use all-purpose flour, semolina, or fine cornmeal. Use regular AP flour for the dough, if needed.
- If you want to use a pizza stone, place it on the middle rack in the oven before preheating the oven. Stretch the pizza dough on a piece of aluminum foil sprayed with olive oil to prevent sticking. When ready to bake, place the piece of foil with the assembled pizza on it directly onto the pizza stone.
Nutrition
How To Make Buffalo Chicken Pizza
1. Stretch the pizza dough into a 12- to 14-inch circle on a large sheet tray. (Flour the tray if your dough feels sticky at all.
2. In a medium bowl, combine the buffalo wing sauce and ranch dressing. Spread half of the sauce mixture all over the pizza crust, leaving a 1-inch border at the edges.
3. Toss the cooked shredded chicken with the remaining sauce mixture.
4. Sprinkle the shredded mozzarella and blue cheese in an even layer over the pizza sauce. Then add the chicken and red onion.
5. Bake the buffalo chicken pizza in a preheated oven at 450°F for 10 to 12 minutes, until the edges are golden and the cheese has melted. Drizzle with more buffalo sauce and/or ranch dressing.
6. Top with green onions and chopped parsley.
Topping Ideas
Add up to ½ cup of any other pizza toppings that you like when you add the red onions. I love chopped tomatoes, pickled banana peppers, black olives, sliced jalapeños, and crumbled bacon bits.
For extra heat, add a sprinkle of red pepper flakes along with the green onion and parsley. Or lean into the full buffalo wing experience and thinly slice celery to sprinkle on top after baking.
How To Store And Reheat Leftovers
Storage: Once completely cooled, store leftover buffalo chicken pizza in an airtight container in the refrigerator for up to 3 days.
Freezing: Store cooled pizza in a freezer-safe container for up to 3 months.
Reheating: If you’re a fan of cold pizza, feel free to eat buffalo chicken pizza straight out of the fridge! To reheat it, pop refrigerated or frozen leftover pizza onto a baking sheet and warm in the oven at 350°F until heated through. You can also air fry the pieces at 325°F for 3 to 5 minutes.
What To Serve With Buffalo Chicken Pizza
Served with extra ranch or blue cheese dressing for dipping, this pizza is a satisfying meal all on its own. But you can add a side salad if you like!
Or serve buffalo chicken pizza as part of a party spread alongside mozzarella sticks, jalapeño poppers, and air fryer buffalo chicken wings.
Pro Tips For Making This Recipe
- The best store-bought pizza dough to use: You can use a ball of fresh pizza dough purchased from the refrigerated section of the grocery store. The dough should weigh about 12 to 16 ounces in order to be the correct size for this recipe. I do not recommend using canned pizza dough.
- If your dough feels sticky or tacky, lightly flour the dough and baking sheet before shaping the dough. For the pan, you can use all-purpose flour, semolina, or fine cornmeal. Use regular AP flour for the dough, if needed.
- If you want to use a pizza stone, place it on the middle rack in the oven before preheating the oven. Stretch the pizza dough on a piece of aluminum foil sprayed with olive oil to prevent sticking. When ready to bake, place the piece of foil with the assembled pizza on it directly onto the pizza stone.
Frequently Asked Questions
Sure, you can use pizza sauce as the base if you wish, and drizzle the pizza with buffalo sauce and ranch dressing after baking!
Frank’s Red Hot Sauce is my go-to. I use it in any recipe calling for buffalo sauce, like my air fryer buffalo cauliflower and buffalo chicken dip! But you can use your favorite store-bought or homemade buffalo sauce.
It’s best to use unbaked pizza dough, even if you decide to use refrigerated store-bought dough. Since the pizza is baked at a very high heat, the crust crisps up plenty without the need for prebaking.
If you’ve tried this buffalo chicken pizza recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
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