This Buffalo Chicken Pizza combines the fiery tang of Buffalo wings with cheesy pizza comfort. It’s a crowd-pleasing game day favorite that’s easy to customize and comes together quickly. You’ll love this homemade version for its perfect spicy, savory balance.
Nothing beats a great Buffalo Chicken Pizza. Whether you're a fan of Chicken Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Buffalo Chicken Pizza
- Ultimate flavor fusion: All the zing of Buffalo wings in a convenient, handheld pizza.
- Incredibly customizable: Adjust the heat, swap dressings, or add extra veggies.
- Comes together fast: Using pre-cooked chicken and ready-made dough makes it weeknight-friendly.
- Guaranteed crowd-pleaser: Perfect balance of familiar comfort and bold flavors everyone adores.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded or diced
- 1/2 cup Buffalo-style hot sauce (like Frank’s RedHot)
- 2 tbsp unsalted butter, melted
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup blue cheese crumbles (or ranch dressing)
- 2 tbsp creamy ranch or blue cheese dressing (for drizzling)
- 2 tbsp all-purpose flour (for dusting)
- 1 tbsp olive oil (for the crust)
- 1/4 cup thinly sliced celery (optional, for garnish)
Tools: A pizza stone or baking sheet, rolling pin, small mixing bowl, pastry brush, and a pizza cutter.
Notes: Don’t skip the butter mixed with the hot sauce—it gives authentic Buffalo flavor and prevents dryness. Low-moisture, pre-shredded mozzarella melts beautifully without making the crust soggy.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 22 g |
| Fat: | 16 g |
| Carbs: | 36 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Your pizza dough temperature matters. If you’re using store-bought dough, let it sit at room temperature for at least 30-60 minutes before you try to stretch it. Cold dough is tight and will fight you, leading to a tough crust. Warm dough is relaxed, pliable, and much easier to work with.
- Don’t skip the butter in the sauce. It might seem like a small step, but melting butter into your hot sauce is what creates that classic, well-rounded Buffalo flavor. The butter tames the vinegar’s sharpness and adds a rich, silky texture that clings to the chicken perfectly.
- Pre-cook your chicken perfectly. The best chicken for this is either shredded from a rotisserie chicken or leftover grilled/poached chicken. The key is that it’s already cooked and seasoned. If you’re cooking it fresh, just season it with a little salt and pepper before cooking so it has a good base flavor.
- Get your oven screaming hot. For a crisp crust, you need high heat. Preheat your oven (with the pizza stone or baking sheet inside) to 475-500°F (245-260°C) for at least 30 minutes. This initial blast of heat is what gives you that lovely, bubbly, slightly charred crust.
How to Make Buffalo Chicken Pizza
Step 1: Start by preparing your Buffalo chicken. In a small bowl, combine the 1/2 cup of Buffalo hot sauce with the 2 tablespoons of melted butter. Stir it well until it’s fully incorporated and looks glossy. Add your cooked, shredded chicken to the bowl and toss until every piece is evenly coated. Set this aside while you work on the crust—this lets the flavors really soak into the meat.
Step 2: Now, let’s tackle the dough. Lightly dust your work surface with the 2 tablespoons of flour. Place your room-temperature pizza dough in the center and begin to gently stretch it with your hands. Start from the center and push outward, rotating the dough as you go. You can use a rolling pin if you prefer, but I find using my hands gives it a more rustic, irregular shape with those lovely air pockets. Aim for a 12-inch round (or a rectangle if using a baking sheet).
Step 3: Carefully transfer your stretched dough to a piece of parchment paper. This is my favorite trick for easy transfer to a hot pizza stone. Using a pastry brush, lightly brush the outer edge of the crust with the 1 tablespoon of olive oil. This will help it turn a beautiful golden brown and get extra crispy in the oven. You’ll notice the dough looks a little shinier where you’ve brushed it—that’s exactly what you want.
Step 4: It’s assembly time! Evenly sprinkle about 1 cup of the shredded mozzarella cheese over the dough, leaving a one-inch border for the crust. Then, spoon your saucy Buffalo chicken mixture over the cheese layer. Top with the remaining 1/2 cup of mozzarella and the 1/4 cup of blue cheese crumbles. The double layer of cheese helps to “glue” the toppings down and creates that irresistible, gooey pull.
Step 5: Time to bake. Carefully slide the pizza (on the parchment paper) onto your preheated pizza stone or hot baking sheet. Bake for 12-15 minutes, or until the crust is puffed and golden, the cheese is bubbly and slightly spotted with brown, and the edges of the chicken look a little caramelized. Keep a close eye on it during the last few minutes—ovens can vary wildly.
Step 6: The final touches are crucial. As soon as the pizza comes out of the oven, drizzle it generously with the 2 tablespoons of ranch or blue cheese dressing. If you’re using the optional celery, scatter the thin slices over the top now. The fresh, cool crunch of celery is a fantastic contrast to the hot, spicy pizza. Let it rest for just 2-3 minutes before slicing—this allows the cheese to set slightly so your slices are neat and not a saucy mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly or store in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
- Reviving: Reheat in a dry skillet over medium-low heat with a lid to crisp the crust.
Serving Suggestions
Complementary Dishes
- A simple carrot and celery stick platter — It’s a refreshing, cool, and crunchy side that acts as a perfect palate cleanser between bites of the spicy, rich pizza.
- Crispy potato wedges with herbs — Because you can never have too many carbs, and their fluffy interior and seasoned, crispy skin complement the pizza’s texture beautifully.
- A classic, creamy coleslaw — The tangy, creamy slaw provides a cool counterpoint to the heat of the pizza and adds a different kind of crunch to the meal.
Drinks
- A very cold lager or pilsner — The crisp, clean, and slightly bitter notes of a good beer are the ultimate thirst-quencher and help cut through the spice and fat of the pizza.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds with each sip.
- A dry, hard cider — The apple-forward sweetness and sharp finish of a dry cider balance the tangy heat of the Buffalo sauce in a surprisingly delightful way.
Something Sweet
- Classic chocolate chip cookies, still warm — The simple, sweet, and buttery flavor of a gooey chocolate chip cookie is the perfect, comforting endnote after a spicy meal.
- A scoop of vanilla bean ice cream — The cold, creamy, and subtly sweet ice cream is a foolproof way to soothe your palate and provide a satisfying finish.
- Brownie bites with sea salt — These offer a rich, fudgy, and deeply chocolatey bite that stands up well to the lingering memory of the Buffalo sauce’s kick.
Top Mistakes to Avoid
- Mistake: Overloading the pizza with toppings. It’s tempting to pile on the chicken and cheese, but a soggy, undercooked crust is the sad result. A thin, even layer is the goal for a crisp base.
- Mistake: Using a cold pizza stone or baking sheet. I’ve messed this up before too… not preheating your cooking surface is a one-way ticket to a pale, soft crust. That initial sizzle is non-negotiable for a great texture.
- Mistake: Adding the blue cheese or ranch dressing before baking. The high heat will cause the dressing to break, becoming oily and losing its creamy texture. Always add it as a fresh drizzle after the pizza comes out of the oven.
- Mistake: Not letting the pizza rest before slicing. Cutting into a piping hot pizza will cause all the cheese and toppings to slide right off. A brief 2-3 minute wait makes for a much cleaner, more photogenic slice.
Expert Tips
- Tip: Use a blend of cheeses for more complexity. Try mixing most of your mozzarella with a small amount of a sharper cheese, like provolone or even a mild cheddar. It adds another layer of flavor that plays wonderfully with the Buffalo sauce.
- Tip: Create a flavor barrier with cheese. Notice how we put a layer of cheese down first, then the chicken? This creates a protective layer that helps prevent the saucy chicken from making the crust soggy. It’s a little trick that makes a big difference.
- Tip: Get creative with your crust finish. Before baking, try brushing the crust with a mixture of melted butter, garlic powder, and a pinch of salt. It transforms the crust from a mere vessel into a delicious part of the meal itself.
- Tip: Reheat leftovers in a skillet. To revive leftover pizza and keep the crust crisp, warm it in a dry, non-stick skillet over medium-low heat with a lid on top. It reheats the toppings and re-crisps the bottom far better than a microwave.
FAQs
Can I make this pizza ahead of time?
You can absolutely do some prep ahead! You can mix the Buffalo chicken and store it in the fridge for up to two days—the flavor actually improves. You can also stretch your dough onto the parchment paper, cover it loosely, and refrigerate it for a few hours before you plan to bake. When you’re ready, just add the toppings and pop it in the hot oven. I wouldn’t recommend assembling the whole pizza and then refrigerating it, as the sauce can make the crust wet.
What’s the best way to shred cooked chicken?
The easiest method is to use a stand mixer with the paddle attachment! Just put warm, cooked chicken breasts (or thighs) in the bowl and mix on low for 30-45 seconds. It shreds it perfectly. No mixer? Two forks work great—just pull the meat apart in opposite directions. Using your hands is another quick option, especially if the chicken is still warm.
My pizza crust is always soggy in the middle. What am I doing wrong?
This is a common issue, and it usually comes down to a few things. First, make sure your oven and pizza stone/sheet are fully preheated. Second, don’t overload with wet toppings. Third, ensure your chicken isn’t swimming in excess sauce—a light, even coating is all you need. Finally, if you’re using fresh mozzarella, it has a higher water content, so pat it dry with paper towels first.
Can I use a different sauce if I don’t like spicy food?
Of course! The beauty of this recipe is its versatility. You can swap the Buffalo sauce for a barbecue sauce for a BBQ chicken pizza, or even a garlic parmesan sauce for a milder flavor. Just follow the same method of mixing the sauce with a little melted butter to keep the chicken moist and flavorful.
How do I get my crust extra crispy?
A few pro moves will get you there. First, a pizza stone is your best friend for a crisp bottom. Second, make sure your dough isn’t too thick in the center—it should be slightly thinner than the edges. Lastly, you can par-bake the crust for 3-4 minutes before adding toppings. This sets the structure and prevents it from getting soggy from the sauce and cheese.
Buffalo Chicken Pizza
Make the best Buffalo Chicken Pizza at home! This easy recipe combines spicy Buffalo chicken with melty cheese on a crispy crust. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken (shredded or diced)
-
1/2 cup Buffalo-style hot sauce (like Frank's RedHot)
-
2 tbsp unsalted butter (melted)
-
1 1/2 cups low-moisture mozzarella cheese (shredded)
-
1/4 cup blue cheese crumbles (or ranch dressing)
-
2 tbsp creamy ranch or blue cheese dressing (for drizzling)
-
2 tbsp all-purpose flour (for dusting)
-
1 tbsp olive oil (for the crust)
-
1/4 cup thinly sliced celery (optional, for garnish)
Instructions
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Start by preparing your Buffalo chicken. In a small bowl, combine the 1/2 cup of Buffalo hot sauce with the 2 tablespoons of melted butter. Stir it well until it’s fully incorporated and looks glossy. Add your cooked, shredded chicken to the bowl and toss until every piece is evenly coated. Set this aside while you work on the crust—this lets the flavors really soak into the meat.01
-
Now, let's tackle the dough. Lightly dust your work surface with the 2 tablespoons of flour. Place your room-temperature pizza dough in the center and begin to gently stretch it with your hands. Start from the center and push outward, rotating the dough as you go. You can use a rolling pin if you prefer, but using your hands gives it a more rustic shape with lovely air pockets. Aim for a 12-inch round (or a rectangle if using a baking sheet).02
-
Carefully transfer your stretched dough to a piece of parchment paper. Using a pastry brush, lightly brush the outer edge of the crust with the 1 tablespoon of olive oil. This will help it turn a beautiful golden brown and get extra crispy in the oven. You’ll notice the dough looks a little shinier where you’ve brushed it—that’s exactly what you want.03
-
It's assembly time! Evenly sprinkle about 1 cup of the shredded mozzarella cheese over the dough, leaving a 1-inch border for the crust. Then, spoon your saucy Buffalo chicken mixture over the cheese layer. Top with the remaining 1/2 cup of mozzarella and the 1/4 cup of blue cheese crumbles. The double layer of cheese helps to glue the toppings down and creates that irresistible, gooey pull.04
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Time to bake. Carefully slide the pizza (on the parchment paper) onto your preheated pizza stone or hot baking sheet. Bake for 12–15 minutes, or until the crust is puffed and golden, the cheese is bubbly and lightly browned in spots, and the edges of the chicken look a little caramelized. Keep a close eye on it during the last few minutes—ovens can vary.05
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The final touches are crucial. As soon as the pizza comes out of the oven, drizzle it generously with the 2 tablespoons of ranch or blue cheese dressing. If you're using the optional celery, scatter the thin slices over the top now. Let it rest for 2–3 minutes before slicing so the cheese sets slightly and your slices stay neat.06
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