Name: Buffalo Chicken Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ball pizza dough (12 to 16 ounces / 340 to 450g); ¼ cup buffalo sauce, plus more for serving (60mL); ¼ cup Ranch dressing, plus more for serving (60mL); 1½ cups shredded cooked chicken (200g); 1½ cups shredded mozzarella cheese (170g); ¼ cup crumbled blue cheese (42g); ¼ cup thinly sliced red onion (25g); 2 green onions, thinly sliced; 1 tablespoon chopped parsley

Buffalo Chicken Pizza is one of my favorite ways to combine the spicy, tangy flavors of buffalo chicken with a cheesy homemade pizza. I top a crisp, golden pizza crust with buffalo sauce, Ranch dressing, tender shredded chicken, mozzarella, blue cheese, and red onion. After baking, I finish it with green onions, parsley, and an extra drizzle of sauce. I especially like serving this pizza for game day, casual family dinners, parties, or an easy weekend meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ball pizza dough (12 to 16 ounces / 340 to 450g)

¼ cup buffalo sauce, plus more for serving (60mL)

¼ cup Ranch dressing, plus more for serving (60mL)

1½ cups shredded cooked chicken (200g)

1½ cups shredded mozzarella cheese (170g)

¼ cup crumbled blue cheese (42g)

¼ cup thinly sliced red onion (25g)

2 green onions, thinly sliced

1 tablespoon chopped parsley

Directions

I preheat my oven to 450°F (230°C). When I use a pizza stone, I place it on the middle rack before preheating so it has plenty of time to get hot.

I stretch the risen pizza dough into a 12- to 14-inch circle. I can shape it directly on a large sheet pan or use a piece of foil lightly coated with olive oil spray when baking on a pizza stone.

In a medium bowl, I stir together the buffalo sauce and Ranch dressing until smooth and evenly combined.

I spread half of the buffalo-Ranch mixture over the pizza dough, leaving approximately a 1-inch border around the outside for the crust.

I add the shredded cooked chicken to the remaining buffalo-Ranch mixture and toss until every piece of chicken is well coated.

I sprinkle the shredded mozzarella and crumbled blue cheese evenly over the sauced pizza crust.

I distribute the buffalo chicken mixture over the cheese and finish the toppings with the thinly sliced red onion.

I bake the pizza for 10 to 12 minutes, watching for a golden-brown crust and fully melted, bubbly cheese.

After removing the pizza from the oven, I drizzle additional buffalo sauce or Ranch dressing over the top when I want even more flavor.

I finish with sliced green onions and chopped parsley, then slice and serve the pizza while it is hot.

Servings and Timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 360 kcal per serving

I find that the exact baking time can vary slightly depending on the thickness of my pizza dough and how hot my baking surface gets. I start checking the pizza around the 10-minute mark and remove it once the crust is golden and the cheese is bubbling.

Variations

For a milder buffalo chicken pizza, I use a mild buffalo sauce or slightly reduce the amount of sauce and increase the Ranch dressing. This keeps the recognizable buffalo flavor while making the pizza less spicy.

When I want extra heat, I add more buffalo sauce after baking or scatter thinly sliced jalapeños over the pizza before it goes into the oven.

If I don’t want blue cheese, I replace it with extra mozzarella, Monterey Jack, cheddar, or a combination of cheeses. I also sometimes add diced bell peppers, sliced celery, or additional red onion for extra texture.

For an especially convenient version, I use shredded rotisserie chicken. It saves preparation time and absorbs the buffalo-Ranch mixture particularly well.

I can also make individual pizzas by dividing the dough into smaller portions. I like this variation when everyone wants to choose their own toppings or preferred level of buffalo sauce.

Storage/Reheating

I store leftover Buffalo Chicken Pizza in an airtight container in the refrigerator for up to 3 to 4 days. I let the pizza cool before storing it, but I avoid leaving it at room temperature for an extended period.

For the best reheated texture, I warm individual slices in a skillet over medium-low heat. I cover the skillet for part of the cooking time so the cheese melts while the bottom becomes crisp again.

I can also reheat the pizza in a 375°F (190°C) oven for about 5 to 10 minutes, or until thoroughly heated. When I’m short on time, I use the microwave, although I find that this produces a softer crust.

For longer storage, I freeze cooled slices individually before transferring them to a freezer-safe container or bag. I can then reheat the frozen slices in the oven until hot and crisp.

FAQs

Can I use rotisserie chicken for Buffalo Chicken Pizza?

Yes. I often use rotisserie chicken because it makes this recipe especially quick. I remove the skin, shred the meat, and toss it directly with the buffalo sauce and Ranch mixture before adding it to the pizza.

Can I make Buffalo Chicken Pizza without blue cheese?

Absolutely. When I don’t enjoy blue cheese or don’t have it available, I simply leave it out and add more mozzarella. I can also substitute cheddar, Monterey Jack, provolone, or another good melting cheese.

How can I make my Buffalo Chicken Pizza less spicy?

I choose a mild buffalo sauce and use a little less of it. I can also increase the amount of Ranch dressing, which helps soften the heat while keeping the pizza creamy and flavorful.

How do I keep homemade pizza crust from getting soggy?

I avoid adding too much sauce and make sure my oven is fully preheated before baking. I also use cooked chicken rather than chicken that releases a lot of moisture. When possible, I preheat a pizza stone or baking surface so the bottom of my crust starts cooking immediately.

What can I serve with Buffalo Chicken Pizza?

I like serving this pizza with celery sticks, carrot sticks, Ranch dressing, or blue cheese dressing. For a more complete meal, I pair it with a simple green salad or crunchy coleslaw, which provides a fresh contrast to the rich, spicy pizza.

Conclusion

Buffalo Chicken Pizza gives me everything I want from an easy homemade pizza: a crisp crust, tender chicken, plenty of melted cheese, creamy Ranch, and the unmistakable tangy heat of buffalo sauce. I especially enjoy the combination of mozzarella and blue cheese because it balances richness with a bold, savory flavor.

With only 15 minutes of preparation and a short baking time, I can have this pizza ready in about 25 minutes. Whether I’m making dinner for my family, preparing food for game day, or simply craving something spicy and cheesy, this Buffalo Chicken Pizza is an easy recipe I can return to again and again.

Buffalo Chicken Pizza