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Buffalo Chicken Pizza Recipe
Ash Tyrrell

Buffalo Chicken Pizza Recipe

I wanted to spice up our regular pizza night, so I gave this Buffalo Chicken Pizza a try—and wow, it was a total hit! The mix of creamy cheese, spicy buffalo chicken, and that golden, garlic-butter crust was irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups shredded cooked chicken: Use rotisserie chicken for quick prep and great flavor.
  • ¼ cup buffalo sauce: Frank’s RedHot is classic but any brand works.
  • 2 tablespoons blue cheese dressing or ranch if you prefer: This adds a creamy balance to the heat.
  • 1 ball pizza dough 12-inch: Room temperature dough is easier to stretch and bakes evenly.
  • ⅓ cup pizza sauce: Keep it light to avoid overpowering the buffalo flavor.
  • 1 ½ cups shredded mozzarella cheese: Shred it fresh if possible—it melts better and tastes fresher.
  • ¼ cup thinly sliced red onions: Adds crunch and sweet sharpness.
  • 2 tablespoons sliced banana peppers: Optional but they give a tangy kick.
  • 2 tablespoons melted butter: Brushing the crust enhances flavor and helps browning.
  • 1 tablespoon grated Parmesan cheese: Adds a nutty salty finish.
  • ½ teaspoon garlic powder: A little goes a long way for garlicky aroma.
  • 1 tablespoon chopped green onions
  • A pinch of red pepper flakes
  • 1 tablespoon fresh chopped parsley

Method
 

  1. Start by combining your shredded chicken with buffalo sauce and a spoonful of blue cheese or ranch dressing. Mix well so the chicken is evenly coated. Let it sit while you prepare the rest of the ingredients—this gives the flavors time to soak in.
  2. Preheat your oven to 450°F. If you're using a pizza stone, place it in the oven now so it heats up. Roll out the dough into a 12-inch circle and place it on a lightly oiled pizza pan or parchment paper. Poke a few holes with a fork to prevent air bubbles from puffing up during baking.
  3. Spread the pizza sauce thinly over the dough, just enough to coat the base. Sprinkle on about two-thirds of your mozzarella cheese. Then, add the marinated chicken, sliced red onions, and banana peppers evenly across the pizza. Top with the remaining mozzarella for that bubbly finish.
  4. Add a drizzle of blue cheese dressing and a little extra buffalo sauce over the top for a flavor boost. Place the pizza in the oven and bake for 13 minutes. Meanwhile, mix your melted butter, Parmesan, and garlic powder in a small bowl.
  5. After 13 minutes, remove the pizza and brush the garlic butter mix generously onto the crust. Pop it back in the oven for another 2–3 minutes, or until the crust turns golden and crispy.
  6. Once it’s out of the oven, sprinkle green onions, red pepper flakes, and parsley over the top. Slice it up and serve while hot—it smells amazing and tastes even better!

Notes

  • Let the dough warm up: Cold dough is stiff and hard to roll—let it sit for 20 minutes before using.
  • Shred your own cheese: Pre-shredded cheese has added starch and doesn’t melt as nicely.
  • Use parchment paper if you don’t have a stone: It helps prevent sticking and ensures a crisp bottom.
  • Don’t overload the sauce: It can make the pizza soggy. A light layer is perfect.
  • Broil briefly (optional): For extra golden cheese, broil the pizza for 1 minute at the end.