Save My neighbor knocked on the door one Sunday holding a half-empty bottle of wing sauce and a grin. She'd just moved in and wanted to know if I had pizza dough—any kind. Twenty minutes later, we were pulling this wildly messy, tangy, cheese-bubbling creation out of my oven, and I haven't looked at pizza night the same way since. It's the kind of recipe that starts as a whim and ends up in your weekly rotation.
I made this for a group of friends during a playoff game, and by halftime the pan was empty. One friend, who usually picks off toppings, ate three slices without a word. The next day, she texted asking for the recipe. That's when I knew this wasn't just pizza—it was the kind of thing people remember.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here, but if you have homemade on hand, even better—just make sure it's at room temperature so it rolls out without fighting back.
- Olive oil (1 tablespoon): Brushing the crust edges gives you that golden, crispy border that makes every bite feel intentional.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is your best friend for this—it's already seasoned, tender, and saves you a step.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic, but any tangy, vinegar-based hot sauce will do the job.
- Ranch dressing (1/3 cup): This is your cooling agent—creamy, herby, and the perfect contrast to all that heat.
- Shredded mozzarella (1 1/2 cups): It melts into those beautiful stretchy strings and gives the pizza its gooey heart.
- Shredded cheddar (1/2 cup): Adds a sharper, deeper flavor that plays well with the buffalo sauce.
- Red onion (1/4 small, thinly sliced): A little bite and color—don't skip it, it balances the richness.
- Blue cheese crumbles (1/4 cup, optional): For those who want that classic wing bar vibe, this is non-negotiable.
- Fresh chives or green onions (2 tablespoons, chopped): A fresh, bright finish that makes the whole thing look and taste just a little more alive.
Instructions
- Preheat and prep:
- Set your oven to 475°F (245°C) and if you're using a pizza stone, let it heat up inside. This high heat is what gives you that crispy, bakery-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 for that golden finish.
- Toss the chicken:
- In a medium bowl, mix your cooked chicken with the buffalo sauce until every piece is coated. The sauce should cling to the chicken, not pool at the bottom.
- Spread the ranch:
- Use the back of a spoon to spread ranch dressing evenly over the dough, leaving about an inch of crust bare. This is your flavor base, so don't be shy.
- Layer the toppings:
- Scatter the buffalo chicken across the ranch, then sprinkle on the mozzarella, cheddar, red onion, and blue cheese if you're using it. Even distribution means every slice gets the goods.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for bubbling cheese and a crust that's turned crisp and golden at the edges. Your kitchen will smell like a wing joint in the best way.
- Finish and serve:
- Pull it out, sprinkle with fresh chives or green onions, and let it rest for a minute or two before slicing. This helps the cheese set just enough so your toppings don't slide off.
Save One night I made this and forgot the chives. It was still delicious, but when I added them the next time, it was like turning on a light—suddenly the whole pizza had this fresh, bright finish that made it feel complete. Now I never skip them.
Choosing Your Heat Level
If you like things mild, cut the buffalo sauce with a little melted butter or use a milder hot sauce. For those who want more fire, drizzle extra sauce over the top right after it comes out of the oven. You can also mix in a pinch of cayenne with the chicken for a deeper, smokier heat.
Making It Ahead
You can prep the buffalo chicken and slice your toppings earlier in the day, then assemble and bake when you're ready. The dough can be rolled out and kept covered in the fridge for a few hours. Just bring it back to room temp before baking so it doesn't shrink in the oven.
Serving and Storing
This pizza is best eaten fresh, but leftovers reheat surprisingly well in a hot skillet or oven—skip the microwave or you'll lose that crispy crust. Serve it with celery sticks and extra ranch on the side for the full wing experience.
- Store leftovers in an airtight container in the fridge for up to two days.
- Reheat in a 400°F oven for about 8 minutes to bring back the crispness.
- If freezing, wrap slices individually and reheat straight from frozen at 375°F for 12 to 15 minutes.
Save This pizza has a way of turning a regular Tuesday into something worth sitting down for. It's messy, bold, and unapologetically fun—exactly what pizza night should be.
Recipe FAQs
- → Can I use rotisserie chicken for this pizza?
Yes, rotisserie chicken is an excellent time-saver. Simply shred the meat and toss it with buffalo sauce as directed. This cuts preparation time significantly.
- → What's the best way to get a crispy crust?
Preheat your oven to 475°F with a pizza stone inside if you have one. The high heat and hot stone create a perfectly crispy bottom crust while keeping toppings bubbly.
- → Can I make this without blue cheese?
Absolutely. Blue cheese crumbles are optional. The pizza is delicious with just mozzarella and cheddar, plus ranch dressing for creamy tang without the sharp blue cheese flavor.
- → How spicy is this pizza?
The heat level depends on your buffalo sauce choice. Frank's RedHot provides moderate spice. For milder flavor, reduce the sauce amount or mix it with ranch. For more heat, add extra sauce after baking.
- → Can I prepare the chicken ahead of time?
Yes, you can cook and toss the chicken with buffalo sauce up to 24 hours in advance. Store it covered in the refrigerator, then bring to room temperature before topping your pizza.
- → What can I serve alongside this pizza?
Classic pairings include celery sticks with ranch or blue cheese dressing for dipping, a crisp green salad, or sweet potato fries to balance the spicy flavors.