This Buffalo Chicken Pizza combines two beloved comfort foods into one irresistible meal. The spicy, tangy kick of buffalo sauce mingles with creamy blue cheese and stretchy mozzarella on a crispy crust. It’s perfect for game days or casual dinners and comes together quickly with minimal fuss.
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Why You’ll Love This Buffalo Chicken Pizza
- Ultimate flavor fusion: All the zesty, spicy notes of buffalo wings in a shareable, sliceable form.
- Incredibly customizable: Swap cheeses or sauces to match your taste.
- Quick to make: Using pre-cooked chicken and ready dough gets it on the table fast.
- Guaranteed crowd-pleaser: A perfect balance of familiar and exciting flavors.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded or diced
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 2 tbsp unsalted butter, melted
- 1/4 cup ranch or blue cheese dressing
- 1/4 red onion, thinly sliced
- 2 tbsp fresh cilantro or parsley, chopped (optional)
- 1 tsp garlic powder
- Semolina or cornmeal for dusting
Tools: Pizza stone or baking sheet, rolling pin (optional), small bowl, pastry brush
Notes: Use a good buffalo sauce like Frank’s for balanced heat. The butter adds richness and helps the sauce cling to the chicken.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 40 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the butter in the sauce. It’s not just for flavor—it helps the sauce cling to the chicken and creates a more cohesive, less watery topping that won’t make your crust soggy.
- Your crust choice matters. A thinner, crispier crust holds up better to the wet toppings than a thick, doughy one. If you’re using store-bought dough, let it come to room temperature for easier stretching.
- Pre-cook your chicken perfectly. If you’re cooking chicken specifically for this, poach or bake it so it stays moist. Overcooked, dry chicken will ruin the texture. Rotisserie chicken is a fantastic, flavorful shortcut.
- Get your oven seriously hot. Pizza needs intense, immediate heat to get that lovely blister and spring. If you have a pizza stone, preheat it for at least 30 minutes. If not, a preheated inverted baking sheet works wonders.
How to Make Buffalo Chicken Pizza
Step 1: Start by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up fully. This is the secret to a crisp, professional-looking crust. While the oven heats, prepare your chicken mixture. In a small bowl, combine the shredded chicken, buffalo sauce, melted butter, and garlic powder. Toss it all together until every piece of chicken is evenly coated. You’ll notice the butter helps the sauce thicken slightly and stick—this is exactly what you want.
Step 2: On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. Don’t worry if it’s not perfectly round—rustic is charming! If the dough keeps snapping back, let it rest for five minutes; the gluten just needs to relax. Transfer the shaped dough to a piece of parchment paper dusted with semolina or cornmeal. This prevents sticking and makes transferring to the hot oven a breeze.
Step 3: Now for the assembly. Spread a very thin layer of ranch or blue cheese dressing over the dough, leaving about a half-inch border for the crust. This acts as your flavor base and keeps things moist. Sprinkle about two-thirds of the mozzarella cheese over the dressing. Then, evenly distribute the saucy buffalo chicken across the pizza. Top with the remaining mozzarella and all of the crumbled blue cheese. The blue cheese will get wonderfully melty and create little pockets of tangy goodness.
Step 4: Carefully slide the pizza (on the parchment paper) onto your preheated pizza stone or baking sheet. Bake for 12 to 15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that’s melted and starting to brown in spots. The aroma at this point is absolutely intoxicating—spicy, cheesy, and yeasty all at once.
Step 5: Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. I know it’s tempting to slice right in, but this allows the cheese to set slightly so it doesn’t all slide off when you cut it. Scatter the thinly sliced red onion and fresh cilantro over the top. The raw onion adds a sharp, crisp contrast, and the cilantro gives a fresh, herbal lift that cuts through the richness. Slice and serve immediately while it’s still gloriously hot and the cheese is at its peak stretchiness.
Storage & Freshness Guide
- Fridge: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
- Reviving: Reheat in a 375°F oven or skillet until crust is crisp and cheese is bubbly.
Serving Suggestions
Complementary Dishes
- A simple celery stick salad — Toss thinly sliced celery with a little lemon juice, salt, and pepper. Its cool, crisp crunch is the perfect palate cleanser between spicy bites.
- Classic garlic bread knots — Because you can never have too much carbs. They’re fantastic for sopping up any extra sauce or ranch dressing on your plate.
- Cooling coleslaw — A creamy, vinegar-based slaw provides a refreshing, crunchy counterpoint to the heat and richness of the pizza.
Drinks
- A crisp, cold lager — The carbonation and mild bitterness of a good lager work wonders to cut through the spice and fat, resetting your taste buds.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly effective at cooling the heat and cleansing the palate.
- Iced black tea with a touch of honey — The slight sweetness and tannins provide a lovely balance, making each bite of pizza feel new again.
Something Sweet
- Simple vanilla bean ice cream — The cold, creamy sweetness is the ultimate fire extinguisher after a spicy meal, and it feels like a classic diner dessert.
- Lemon sorbet — Bright, tart, and refreshing, it cleanses the palate completely and feels light after a rich, cheesy main.
- Chocolate chip cookies, slightly warm — You can’t go wrong. The familiar, comforting sweetness is the perfect happy ending to a bold-flavored meal.
Top Mistakes to Avoid
- Overloading the pizza with sauce. It might seem like a good idea to add more buffalo flavor, but too much liquid will steam the crust and make it soggy. A little goes a long way.
- Using cold dough straight from the fridge. This makes the dough incredibly difficult to stretch and will result in a tough, dense crust. Always let it come to room temperature first.
- Neglecting the crust edge. That bare border of dough needs a little love! Before adding toppings, you can brush it lightly with olive oil or garlic butter to encourage a beautiful, golden
Buffalo Chicken Pizza
Make the best Buffalo Chicken Pizza at home! This easy recipe features spicy buffalo chicken, melty cheese, and a crispy crust. Get the step-by-step guide now!
Ingredients
For the Pizza
-
1 lb pizza dough (store-bought or homemade)
-
1 cup cooked chicken (shredded or diced)
-
1/2 cup buffalo sauce (like Frank’s RedHot)
-
1 1/2 cups shredded mozzarella cheese
-
1/4 cup crumbled blue cheese
-
2 tbsp unsalted butter (melted)
-
1/4 cup ranch or blue cheese dressing
-
1/4 red onion (thinly sliced)
-
2 tbsp fresh cilantro or parsley (chopped (optional))
-
1 tsp garlic powder
-
Semolina or cornmeal (for dusting)
Instructions
-
Start by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven now so it heats up fully. This is the secret to a crisp, professional-looking crust. While the oven heats, prepare your chicken mixture. In a small bowl, combine the shredded chicken, buffalo sauce, melted butter, and garlic powder. Toss it all together until every piece of chicken is evenly coated. You’ll notice the butter helps the sauce thicken slightly and stick—this is exactly what you want.01
-
On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle. Don’t worry if it’s not perfectly round—rustic is charming! If the dough keeps snapping back, let it rest for five minutes; the gluten just needs to relax. Transfer the shaped dough to a piece of parchment paper dusted with semolina or cornmeal. This prevents sticking and makes transferring to the hot oven a breeze.02
-
Now for the assembly. Spread a very thin layer of ranch or blue cheese dressing over the dough, leaving about a half-inch border for the crust. This acts as your flavor base and keeps things moist. Sprinkle about two-thirds of the mozzarella cheese over the dressing. Then, evenly distribute the saucy buffalo chicken across the pizza. Top with the remaining mozzarella and all of the crumbled blue cheese. The blue cheese will get wonderfully melty and create little pockets of tangy goodness.03
-
Carefully slide the pizza (on the parchment paper) onto your preheated pizza stone or baking sheet. Bake for 12 to 15 minutes. You’re looking for a deeply golden, bubbly crust and cheese that’s melted and starting to brown in spots. The aroma at this point is absolutely intoxicating—spicy, cheesy, and yeasty all at once.04
-
Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. I know it’s tempting to slice right in, but this allows the cheese to set slightly so it doesn’t all slide off when you cut it. Scatter the thinly sliced red onion and fresh cilantro over the top. The raw onion adds a sharp, crisp contrast, and the cilantro gives a fresh, herbal lift that cuts through the richness. Slice and serve immediately while it’s still gloriously hot and the cheese is at its peak stretchiness.05
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