Bold Buffalo Chicken Pizza (Printable version)

Spicy buffalo chicken meets creamy ranch and melted cheese on a golden, crispy crust for bold flavor.

# Needed ingredients:

→ 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.
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 - Scatter 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, or until crust is golden and cheese is bubbling and lightly browned.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Cool slightly before slicing and serving.

# Expert advice:

01 -
  • It delivers that wing-night flavor without the deep fryer or the pile of napkins.
  • You can throw it together with rotisserie chicken and store-bought dough on a weeknight and still feel like a kitchen genius.
  • The creamy ranch cools down the heat just enough to keep you coming back for another slice.
  • It's one of those crowd-pleasers that works for game day, movie night, or when you just need something bold and satisfying.
02 -
  • If your chicken is cold from the fridge, it won't heat through properly in the oven—let it come to room temp or warm it slightly before tossing with sauce.
  • Don't drown the dough in sauce or ranch, or you'll end up with a soggy center that never crisps up no matter how long you bake it.
  • A pizza stone makes a huge difference, but if you don't have one, a preheated baking sheet works nearly as well.
03 -
  • Use a pizza peel dusted with cornmeal to slide the dough onto a hot stone without sticking—it's a game changer for home pizza making.
  • If you love blue cheese, crumble a little extra on top right after baking while the pizza is still hot so it softens slightly.
  • For a crispier crust, par-bake the dough for 5 minutes before adding toppings, then finish with everything on top.
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