Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken with ranch sauce, melted cheese, and crispy crust—tangy heat in every bite.

# What You 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.
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 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 until crust is golden and cheese is bubbling and lightly browned.
07 - Remove from oven. Sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • It brings the bold flavors of buffalo wings to a pizza without the mess of bones and sauces everywhere.
  • The creamy ranch balances the heat in a way that feels indulgent and satisfying.
  • It comes together in about half an hour, making it perfect for weeknight cravings or game day gatherings.
  • You can dial the spice up or down depending on who's at the table.
02 -
  • Don't skip preheating the oven fully, or the crust will turn out soft and pale instead of crispy and golden.
  • Toss the chicken with the sauce in a separate bowl so the ranch layer stays clean and creamy, not muddy.
  • Let the pizza rest for a minute after baking so the cheese sets just enough to hold together when you slice it.
03 -
  • Use a pizza stone if you have one—it makes the crust crisp and sturdy enough to hold all the toppings without sagging.
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and tastes fresher.
  • Let the dough sit at room temperature for 10 minutes before rolling so it stretches easily without snapping back.
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