Let me tell you about the first time I fell head over heels for Buffalo chicken pizza. It was a frigid Sunday in upstate New York, snow piling up outside the local pizzeria’s fogged windows. One bite of that blistered crust loaded with fiery sauce, tender chicken, and those glorious blue cheese crumbles—I was a goner. Now I recreate that magic weekly, and today? I’m letting you in on all my secrets.
This isn’t just pizza. It’s a symphony of crunch, heat, and tang that’ll make your taste buds do backflips. Whether you’re feeding rowdy football fans or just treating yourself to a killer weeknight dinner, this recipe delivers restaurant-quality results with zero fuss.
Love Buffalo Chicken Pizza with Blue Cheese Crumbles? So do we! If you're into Pizza or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why This Recipe Works
- The perfect bite: That moment when spicy Buffalo sauce dances with cool blue cheese? Pure harmony.
- Your rules, your pizza: Like it nuclear-hot? Double the sauce. Not a blue cheese fan? Ranch works wonders.
- Guaranteed crowd control: I’ve served this to everyone from picky toddlers to foodie snobs—plates always get licked clean.
The Story Behind the Sauce
Back in 1964 at Buffalo’s Anchor Bar, some genius tossed wings in hot sauce and served them with blue cheese. Fast forward to today, and we’re smearing that iconic combo on pizza dough. Somewhere in culinary heaven, angels are high-fiving.
Essential Ingredients & Tools
For the Sauce That Started It All
- ½ cup of Frank’s RedHot (the OG Buffalo wing sauce)
- 3 tbsp melted butter (because butter makes everything better)
Chicken That Pulls Its Weight
- 2 cups shredded chicken (rotisserie is my weeknight hero)
- ⅓ cup of that glorious Buffalo sauce you just made
The Dream Team Toppings
- 1 lb pizza dough (store-bought keeps it easy, homemade if you’re feeling fancy)
- ½ cup blue cheese dressing (the chunkier, the better)
- 1½ cups shredded mozzarella (low-moisture is key—we’ll talk why later)
- ½ cup blue cheese crumbles (for those bold, funky pockets)
- ¼ cup thinly sliced red onion (for a sweet bite)
- ¼ cup diced celery (optional, but that crunch is chef’s kiss)
- 1 tbsp olive oil (for that golden crust glow-up)
- ½ tsp garlic powder (because garlic belongs everywhere)
- 1 tbsp fresh parsley or chives (the confetti your pizza deserves)
Tools You’ll Need
- Pizza stone or steel (or a heavy baking sheet if you don’t have one)
- Pizza peel (or parchment paper if you’re improvising)
- Rolling pin (or a wine bottle in a pinch)
- Basic kitchen gear: saucepan, bowls, sharp knife
Feeds: 4 hungry humans | Active Time: 20 mins | Total Time: 35 mins
How to Make Buffalo Chicken Pizza with Blue Cheese Crumbles
- Preheat Like You Mean It
Crank that oven to 500°F (260°C)—yes, really. Slide your pizza stone onto the middle rack and let it heat for a full 45 minutes. This isn’t just preheating; it’s building a mini pizza oven in your kitchen. Meanwhile, let your dough lounge at room temperature for 30 minutes. Cold dough fights back when stretched—we want relaxed, cooperative dough. - Sauce Alchemy
Melt 3 tbsp butter in a saucepan over low heat, then whisk in ½ cup hot sauce until it’s smoother than a jazz saxophonist. That butter isn’t just for richness—it helps the sauce cling to every nook of the chicken. Set aside a generous ⅓ cup for coating the chicken, keeping the rest for drizzling later. - Dough Therapy
Flour your surface (or use parchment) and stretch the 1 lb dough into a 12-14″ circle. Here’s my trick: use your knuckles to gently stretch from the center outward, leaving the edges slightly thicker. Brush the crust rim with 1 tbsp olive oil—this creates that beautiful blistered edge. A dusting of ½ tsp garlic powder? Optional but highly recommended. - The Art of Layering
Less is more with the Buffalo sauce base—just 2-3 tbsp spread thin. Too much and you’ll steam your crust into sadness. Now the cheese strategy: 1½ cups low-moisture mozzarella goes down first like a moisture-blocking security blanket. Then the saucy chicken, ¼ cup red onion, and ¼ cup celery if you’re using it. Dollop ½ cup blue cheese dressing like you’re Jackson Pollock—artistic but intentional. Finish with ½ cup crumbles, remembering they’ll melt into bold flavor bombs. - Bake to Glory
Slide your creation onto the screaming-hot stone (parchment paper makes this foolproof). Bake for 12-15 minutes until the cheese is bubbling like a science experiment and the crust is golden. That high heat gives you pizzeria-level blistering without drying out the toppings. - The Grand Finale
Out of the oven, immediately zigzag with extra blue cheese dressing and shower with 1 tbsp fresh herbs. Wait 3 agonizing minutes before slicing—this lets the cheese set so your slices don’t turn into a delicious but messy puddle.
Pro Technique
Crust Crispness Secrets
That preheated stone is 90% of the battle. The other 10%? Pre-bake naked dough for 2-3 minutes if you’re paranoid about sogginess (I do this when loading up with wet toppings). And that low-moisture mozzarella? It’s the MVP—fresh mozzarella’s water content is the enemy of crisp crusts.
Sauce Control
Buffalo sauce’s vinegar can weaken dough over time. Tossing the chicken separately prevents a soggy base. Want next-level flavor? Brush the baked crust edge with reserved sauce during the last 2 minutes—it caramelizes into something magical.
Chef’s Wisdom
The Soggy Bottom Blues
After one disastrous pizza that could’ve doubled as a soup, I learned: blot your chicken dry with paper towels. Bake on the lowest rack for direct heat to the crust. If using watery veggies like mushrooms, sauté them first to evaporate moisture.
Taming the Blue Cheese
Love blue cheese but not a fan of the funk? Mix crumbles with milder cheeses like fontina or provolone. For heat-wary folks, stir in 1 tbsp honey per ½ cup Buffalo sauce—it’s like a flavor safety net.
Storage & Freshness Guide
Short-Term Storage
Let slices cool completely, then layer in an airtight container with parchment between slices. They’ll keep for 3 days in the fridge—though in my house, they never last that long.
Reheating Like a Pro
Microwaving is sacrilege. Instead, reheat on a baking sheet at 375°F (190°C) for 8-12 minutes. For single slices, a toaster oven with a wire rack underneath gives you maximum crisp revival.
Freezing for Future Cravings
Assemble the pizza (minus fresh herbs), freeze solid on a sheet pan, then wrap tightly in plastic and foil. Bake from frozen at 475°F (245°C) for 15-18 minutes—it’s like having a pizzeria in your freezer.
Nutrition Profile
Let’s be honest—this is indulgence with benefits. The chicken packs protein, but we’re here for flavor. (Values vary based on your ingredient choices.)
- Calories: 650-750 per generous slice
- Protein: 40g (thanks, chicken!)
- Carbs: 55g (worth every bite)
- Fat: 35g (flavor delivery system)
- Fiber: 2g (hey, celery counts!)
Ingredient Variations and Their Impact
Pulled Pork Power Move
Swap chicken for shredded pulled pork and mix Buffalo sauce with BBQ sauce. It’s like a Memphis-meets-Buffalo flavor collision.
Vegan Victory
Cashew-based dressing and vegan mozzarella make this dairy-free. Pro tip: marinate crumbled tofu in hot sauce for protein-packed bites.
Ranch Rebellion
Not a blue cheese fan? Cooling ranch dressing is a classic pairing. Amp it up with fresh dill and chives.
Cauliflower Crust Hack
Use pre-baked cauliflower crust for a low-carb version. Brush with garlic oil before topping—it’s a game-changer.
Spicy Honey Drizzle
Replace post-bake dressing with hot honey (simmer honey with chili flakes). Bonus points for adding rosemary sprigs while infusing.
Perfect Pairings
Complementary Dishes
- Celery Slaw: A crisp, creamy slaw cuts through the pizza’s richness. Shred celery root and carrots, toss with lemon-dill yogurt, and serve chilled.
- Garlic Knots: Buttery, garlicky knots echo the crust’s flavors without overpowering. Brush with leftover Buffalo sauce for a spicy twist.
Drinks
- IPA Beer: The hoppy bitterness contrasts the heat, while carbonation cleanses the palate.
- Sparkling Lemonade: Tart and sweet, it balances spice without dairy. Add mint for freshness.
Something Sweet
- Chocolate-Dipped Strawberries: Dark chocolate’s bitterness complements blue cheese’s funk.
- Vanilla Gelato: A cool, creamy counterpoint to the pizza’s fiery notes.
FAQs
- Q: Why does my crust go limp?
A: Oven not hot enough, too much sauce, or fresh mozzarella’s water content. Fix: Preheat like crazy, go light on sauce, use low-moisture cheese. - Q: Blue cheese makes me gag—alternatives?
A: Ranch dressing is a classic swap, or just double up on mozzarella. - Q: Can I prep components ahead?
A: Absolutely! Make sauce, shred chicken, even shape dough—just assemble right before baking. - Q: Best reheating method?
A: Oven or toaster oven. Microwaving should be a felony. - Q: Dairy-free options that don’t suck?
A: Vegan mozzarella has come a long way, and cashew-based “blue cheese” dressing is shockingly good.
Buffalo Chicken Pizza with Blue Cheese Crumbles: A Spicy Love Letter to Game Day
Spice up your pizza night with this Buffalo Chicken Pizza with Blue Cheese Crumbles—fiery, cheesy, and totally addictive. Get the recipe now!
Ingredients
For the Buffalo Sauce
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½ cup cayenne hot sauce (like Frank’s RedHot)
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3 tbsp unsalted butter (melted)
For the Chicken
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2 cups shredded cooked chicken
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⅓ cup prepared Buffalo sauce
For the Pizza
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1 lb pizza dough
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½ cup blue cheese dressing
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1½ cups shredded low-moisture mozzarella
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½ cup blue cheese crumbles
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¼ cup thinly sliced red onion
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¼ cup diced celery (optional)
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1 tbsp olive oil
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½ tsp garlic powder (optional)
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1 tbsp fresh parsley or chives
Instructions
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Preheat oven to 500°F (260°C) with pizza stone on middle rack for 45 minutes. Let dough rest at room temp for 30 mins.01
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Melt 3 tbsp butter, whisk in ½ cup hot sauce. Toss ⅓ cup with chicken; reserve rest.02
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Stretch 1 lb dough to 12-14" circle. Brush edges with 1 tbsp olive oil.03
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Spread 2-3 tbsp Buffalo sauce on dough. Layer 1½ cups mozzarella, chicken, ¼ cup onion, ¼ cup celery, ½ cup blue cheese dressing, and ½ cup crumbles.04
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Bake on stone for 12-15 minutes until golden.05
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Drizzle with extra dressing and 1 tbsp herbs. Rest 3 minutes before slicing.06
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