Save to Pinterest My neighbor showed up one night with leftover wings and a half-used bottle of hot sauce, asking if I could turn them into something new. I had dough thawing and mozzarella in the fridge, so I shredded the chicken, tossed it in buffalo sauce, and spread ranch where marinara usually goes. The kitchen smelled like a sports bar, and when I pulled that pizza out, bubbling and golden, we both just stood there grinning. It's been my go-to ever since for using up rotisserie chicken or satisfying that spicy, cheesy craving without leaving the house.
I made this for a group of friends during a playoff game, and it disappeared faster than any wings platter ever had. Someone asked if I'd opened a pizzeria in my kitchen. The combination of sharp cheddar, creamy mozzarella, and those little pockets of blue cheese made every slice different. Even the person who claimed to hate blue cheese scraped every crumble off the pan when no one was looking.
Ingredients
- Pizza dough (1 pound): Store-bought works great here and saves time, but if you have homemade dough resting in the fridge, even better—it crisps up beautifully at high heat.
- Olive oil (1 tablespoon): Brushing the edges helps them turn golden and crispy, almost like garlic knots without the garlic.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret weapon for this—it's already seasoned and shreds in seconds.
- Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any vinegar-based hot sauce with butter works perfectly.
- Ranch dressing (1/3 cup): This replaces tomato sauce and adds creamy tang—blue cheese dressing works too if you want a sharper flavor.
- Mozzarella cheese (1 1/2 cups, shredded): The meltiest, stretchiest layer that holds everything together.
- Cheddar cheese (1/2 cup, shredded): Adds a sharper, richer flavor that pairs beautifully with the buffalo sauce.
- Red onion (1/4 small, thinly sliced): A little bite and color that balances the richness without overpowering.
- Blue cheese crumbles (1/4 cup, optional): For those who love the classic buffalo-and-blue combo, these pockets of sharpness are everything.
- Fresh chives or green onions (2 tablespoons, chopped): A bright, fresh finish that cuts through the heat and richness right before serving.
Instructions
- Preheat and Prep:
- Set your oven to 475°F and let it get screaming hot—if you're using a pizza stone, put it in now so it heats evenly. This high heat is what gives you that crispy, pizzeria-style crust.
- Roll Out the Dough:
- On a floured surface, roll your dough into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil so they turn golden and just a little crispy.
- Coat the Chicken:
- Toss your shredded chicken with buffalo sauce in a bowl until every piece is coated and glistening. The sauce should cling to the chicken, not pool at the bottom.
- Spread the Sauce:
- Use a spoon to spread ranch or blue cheese dressing evenly over the dough, leaving about an inch around the edge. This creamy layer is your cooling agent against all that heat.
- Layer the Toppings:
- Scatter the buffalo chicken evenly, then sprinkle both cheeses, red onion slices, and blue cheese crumbles if you're using them. Don't overload it—you want every bite balanced, not soggy.
- Bake Until Golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and a golden crust. The edges should puff and brown, and the cheese should have little caramelized spots.
- Garnish and Serve:
- Pull it out, sprinkle with fresh chives or green onions, and let it rest for a minute or two before slicing. This cooling time helps the cheese set just enough so your slices don't slide apart.
Save to Pinterest The first time I served this, someone said it tasted like Friday night at their favorite wing spot, but better because there were no bones to deal with. I watched everyone reach for seconds, and the pan was empty before halftime. It's the kind of recipe that makes people ask for the instructions, then text you a photo when they make it themselves.
How to Store and Reheat
I store leftover slices in an airtight container in the fridge for up to three days, and honestly, they're almost better the next day when the flavors have melded. Reheat in a hot oven or toaster oven at 375°F for about 8 minutes to bring back the crispy crust—microwaving works in a pinch, but you'll lose that crunch. If you want to freeze it, wrap individual slices tightly in foil and freeze for up to a month, then reheat straight from frozen at 400°F for 12 to 15 minutes.
Customizing Your Pizza
You can swap the ranch for blue cheese dressing if you want a bolder, tangier base, or use a garlic aioli if you're not a ranch fan. Add sliced jalapeños or banana peppers for extra heat, or drizzle honey over the top after baking for a sweet-and-spicy contrast. I've also made this with cauliflower crust for a lighter option, and it held up surprisingly well under all the toppings. Some people like to add crumbled bacon or a handful of spinach for more texture and flavor.
Serving Suggestions
This pizza pairs beautifully with celery sticks and extra ranch or blue cheese on the side, just like you'd serve with wings. A simple green salad with a tangy vinaigrette balances the richness, and cold beer or lemonade cuts through the heat perfectly. I've served it at game-day gatherings, casual dinners, and even as a fun Friday night treat with the kids.
- Offer extra buffalo sauce on the side for those who want more heat.
- Serve with carrot and celery sticks for a classic wing-night touch.
- Pair with a crisp, cold drink to balance the spice and richness.
Save to Pinterest This pizza has become my answer to boring weeknight dinners and last-minute gatherings. Every time I make it, someone asks for the recipe, and I love that it's simple enough to share but bold enough to impress.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Just bring it to room temperature before rolling for easier handling.
- → What's the best way to cook the chicken?
Rotisserie chicken is the quickest option. Alternatively, bake, grill, or poach chicken breasts, then shred or chop once cooled.
- → Can I make this pizza less spicy?
Absolutely. Reduce the buffalo sauce amount or mix it with a mild hot sauce. You can also add more ranch dressing to balance the heat.
- → Should I use ranch or blue cheese dressing?
Both work beautifully. Ranch offers a milder, creamier flavor, while blue cheese adds a sharper, more traditional buffalo wing taste.
- → How do I get a crispier crust?
Preheat a pizza stone in the oven, use a higher temperature, and brush the edges with olive oil. Avoid overloading with toppings to prevent sogginess.
- → Can I prepare this ahead of time?
You can prep the buffalo chicken and toppings ahead, then assemble and bake when ready. The dough is best rolled fresh to maintain texture.