Buffalo Chicken Pizza (Printable View)

Spicy buffalo chicken on crispy crust with ranch, mozzarella, and cheddar. Bold and tangy in 35 minutes.

# What You'll Need:

→ Pizza Crust

01 - 1 pound pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil

→ Buffalo Chicken

03 - 2 cups cooked chicken breast, shredded or chopped
04 - 1/3 cup buffalo wing sauce

→ Creamy Sauce

05 - 1/3 cup ranch dressing or blue cheese dressing

→ Toppings

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup blue cheese crumbles, optional
10 - 2 tablespoons chopped fresh chives or green onions

# How To Make It:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat for 10 minutes.
02 - On a floured surface, roll out pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil.
03 - In a medium bowl, toss cooked chicken with buffalo sauce until evenly coated.
04 - Spread ranch or blue cheese dressing evenly over pizza dough, leaving a 1-inch border.
05 - Distribute buffalo chicken evenly over sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if desired.
06 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbling with light browning.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It delivers all the tangy heat of buffalo wings in pizza form, so you get crispy crust and melted cheese in every bite.
  • Ranch dressing as the base creates a creamy coolness that balances the spice perfectly.
  • You can have it on the table in 35 minutes, making it faster than delivery and way more satisfying.
  • Leftovers reheat beautifully, and the flavors actually get bolder the next day.
02 -
  • Don't skip the parchment paper—it makes transferring the loaded pizza so much easier and prevents sticking.
  • If your chicken is too wet, pat it dry before tossing with buffalo sauce or your crust will get soggy.
  • Let the pizza rest for at least a minute after baking—cutting it immediately makes all the toppings slide off in a cheesy avalanche.
03 -
  • Use a pizza stone if you have one—it creates a crispier bottom crust that holds up to all the toppings.
  • Preheat your oven fully before baking so the dough cooks evenly and doesn't turn out doughy in the center.
  • Drizzle a little extra buffalo sauce over the finished pizza for an extra kick and a glossy, appetizing look.
Go Back