Save My neighbor knocked on the door one Sunday holding a slice wrapped in foil, insisting I try what she called pizza that bites back. One taste and I was hooked—creamy, spicy, cheesy, and totally unapologetic. I made my own version that same week, and now it's the pizza I crave when I want something that wakes up my taste buds. It's messy, loud with flavor, and always disappears fast.
I brought this to a potluck once, and it was gone before the main courses even came out. People kept asking if I ordered it from some secret wing place that also makes pizza. The best part was watching someone who claimed they hated blue cheese go back for a third slice, crumbles and all. That night convinced me this recipe had serious power.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better—it crisps up with a slight chew that holds all the toppings.
- Olive oil (1 tablespoon): Brushing the crust edges gives them a golden, slightly crispy finish that contrasts nicely with the creamy center.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my shortcut, but any cooked chicken works as long as it's torn into bite-sized pieces that soak up the sauce.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic choice, but any tangy hot sauce with butter will do the job.
- Ranch dressing (1/3 cup): This is your cooling layer, the creamy base that tempers the heat and ties everything together.
- Mozzarella cheese (1 1/2 cups, shredded): It melts into those beautiful stretchy strands and adds mild, comforting richness.
- Cheddar cheese (1/2 cup, shredded): A sharper note that plays well with the buffalo sauce and adds color to the finished pizza.
- Red onion (1/4 small, thinly sliced): It softens in the oven and brings a slight sweetness that cuts through the spice.
- Blue cheese crumbles (1/4 cup, optional): For those who love that funky, tangy punch—it's optional, but I always add it.
- Chives or green onions (2 tablespoons, chopped): A fresh, bright finish that makes the whole pizza look and taste more vibrant.
Instructions
- Preheat and Prep:
- Set your oven to 475°F (245°C) and let it get really hot. If you're using a pizza stone, let it heat up inside so the crust gets that crispy bottom.
- Roll 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 outer edge with olive oil for a golden, toasty crust.
- Toss the Chicken:
- In a 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 a spoon to spread ranch dressing evenly over the dough, leaving about an inch around the edge. This creamy layer is your flavor foundation.
- Layer the Toppings:
- Scatter the buffalo chicken across the ranch, then sprinkle both cheeses over the top. Add the red onion slices and blue cheese crumbles if you're using them.
- Bake Until Bubbly:
- Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with little brown spots. The smell will pull everyone into the kitchen.
- Finish and Serve:
- Pull it out, sprinkle the fresh chives or green onions over the top, and let it cool for a minute or two. Slice it up and watch it vanish.
Save The first time I made this, my husband wandered into the kitchen, took one look, and said it smelled like a sports bar in the best way possible. We ate it on the couch with napkins piled high, and it felt like a tiny celebration in the middle of an ordinary week. That's what this pizza does—it turns a regular night into something a little more fun.
Adjusting the Heat
If you're feeding people with different spice tolerances, you can hold back on the buffalo sauce for half the pizza or drizzle extra on individual slices after baking. I've also swapped in a milder hot sauce mixed with a little melted butter, which gives you the flavor without the full burn. You're in control here, so taste as you go and adjust to what feels right.
Shortcuts and Swaps
Rotisserie chicken is my favorite cheat for this recipe—it's already seasoned, juicy, and ready to shred. If you don't have ranch, blue cheese dressing works beautifully and amps up the classic wing flavor. You can even use a prebaked pizza crust if you're really short on time, though I do love the texture of dough baked fresh.
Serving Suggestions
I like to serve this with celery sticks and a little bowl of extra ranch on the side, just like you'd get with wings. A simple green salad with a tangy vinaigrette helps balance all the richness, and cold beer or lemonade makes it feel like a real event. Leftovers reheat surprisingly well in a hot oven, not the microwave.
- Add a drizzle of honey over the finished pizza for a sweet and spicy twist.
- Try using pepper jack cheese instead of cheddar for extra kick.
- If you love garlic, brush the crust with garlic butter before baking.
Save This pizza has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's bold, satisfying, and always worth the little bit of heat.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Let it come to room temperature before rolling for easier handling.
- → What's the best cheese combination for this pizza?
Mozzarella provides the classic melt while cheddar adds sharpness. Blue cheese crumbles offer an authentic buffalo wing experience for those who enjoy bolder flavors.
- → Can I make this with rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient option—just shred the meat and toss it with buffalo sauce for quick prep.
- → How do I prevent the crust from getting soggy?
Use a moderate amount of sauce, preheat your oven fully, and consider using a pizza stone for a crispier base. Brushing the edges with olive oil also helps.
- → Can I adjust the heat level?
Yes, control the spice by adjusting the amount of buffalo sauce. Add more for extra heat or mix it with a bit of ranch to mellow the intensity.
- → What should I serve with buffalo chicken pizza?
Celery sticks with ranch or blue cheese dressing make a classic pairing. A simple green salad also complements the rich, spicy flavors nicely.