Save The sound of a football game blaring from the living room was the first time I thought to turn buffalo wings into pizza. My partner kept running back and forth between the kitchen and the TV, and I was tired of reheating plates. So I shredded leftover chicken, grabbed the bottle of hot sauce, and spread ranch on dough instead of marinara. That night, buffalo chicken pizza became our new Sunday tradition.
I made this for a group of friends who swore they only liked pepperoni pizza. Watching them go quiet after the first bite, then immediately grab a second slice, was all the validation I needed. One friend even asked if I'd cater her birthday party. I laughed and said I'd just teach her the recipe instead.
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.
- Olive oil (1 tablespoon): Brushing the crust edges with this gives you that golden, crispy rim that makes every bite worthwhile.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is your best friend for quick prep, just pull it apart with your hands and toss it in the sauce.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic choice, but any tangy hot sauce you love will work.
- Ranch dressing (1/3 cup): This acts as your pizza sauce and brings a cooling creaminess that balances the heat perfectly.
- Mozzarella cheese (1 1/2 cups, shredded): The meltiest, stretchiest cheese that holds everything together in gooey harmony.
- Cheddar cheese (1/2 cup, shredded): Adds a sharper, deeper flavor that plays so well with the buffalo sauce.
- Red onion (1/4 small, thinly sliced): A little bite and crunch that cuts through all the richness.
- Blue cheese crumbles (1/4 cup, optional): For those who want that authentic wing bar experience, this is non-negotiable.
- Fresh chives or green onions (2 tablespoons, chopped): A bright, fresh finish that makes the pizza look as good as it tastes.
Instructions
- Heat the oven high:
- Preheat your oven to 475°F (245°C), and if you have a pizza stone, let it heat up inside for at least 15 minutes. A screaming hot oven is what gives you that crispy, chewy crust.
- Shape the dough:
- On a floured surface, roll out your pizza dough into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil so they turn golden and delicious.
- Coat the chicken:
- In a medium bowl, toss your cooked chicken with the buffalo sauce until every piece is slicked with that tangy, spicy goodness. This is where the flavor really starts to build.
- Spread the ranch:
- Use a spoon to spread ranch dressing evenly over the dough, leaving about a 1-inch border around the edge. This creamy layer is your secret weapon against heat overload.
- Layer the toppings:
- Scatter the buffalo chicken all over the ranch, then pile on the mozzarella and cheddar. Add the red onion slices and blue cheese crumbles if you are 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 drive you crazy in the best way.
- Finish and serve:
- Pull it out, sprinkle the chopped chives or green onions on top, and let it cool for just a minute or two before slicing. Serve it hot and watch it disappear.
Save There was a night when I made this pizza after a long week, and my friend brought over celery sticks as a joke. We ended up dunking them in extra ranch between slices, laughing at how ridiculous and perfect it felt. That is when I realized this pizza is not just food, it is permission to have fun in the kitchen.
How to Store and Reheat Leftovers
Leftover buffalo chicken pizza keeps well in the fridge for up to three days if you wrap it tightly in foil or store it in an airtight container. To reheat, skip the microwave and use a skillet over medium heat with a lid on top so the crust crisps up again and the cheese melts without drying out. You can also reheat it in a 375°F oven for about 10 minutes if you are reheating multiple slices at once.
Customizing Your Buffalo Chicken Pizza
This pizza is incredibly forgiving and loves a little creativity. Swap the ranch for blue cheese dressing if you want a bolder, tangier base, or add sliced jalapeños if you are chasing extra heat. I have also tried it with a drizzle of honey over the top after baking, and the sweet-spicy contrast was unreal. Some people love adding diced celery as a topping for crunch, and honestly, it works better than you would think.
Serving Suggestions and Pairings
Buffalo chicken pizza is rich and bold, so it pairs beautifully with something light and crisp on the side. A simple green salad with a lemon vinaigrette or a plate of celery and carrot sticks with extra ranch feels like the natural companion. If you are serving this for a party, consider putting out a few dipping sauces like extra buffalo, ranch, or even a garlic aioli for variety.
- Serve with celery sticks and carrot sticks for that classic buffalo wing vibe.
- Pair with a cold beer or a sparkling water with lime to cut through the richness.
- Offer extra buffalo sauce and ranch on the side for those who want to dial up the flavor even more.
Save This pizza has a way of turning any night into something a little more exciting. Whether you are feeding a crowd or just treating yourself, it delivers every time.
Recipe Questions & Answers
- → Can I use rotisserie chicken for this pizza?
Yes, rotisserie chicken works perfectly and saves preparation time. Simply shred about 2 cups of meat and toss with buffalo sauce as directed.
- → What's the best cheese combination for buffalo chicken pizza?
Mozzarella and cheddar provide the ideal balance of melt and flavor. Add blue cheese crumbles for authentic buffalo wing taste with a sharper, tangy note.
- → Can I make this pizza spicier?
Absolutely! Increase the buffalo sauce in the chicken mixture, drizzle extra sauce after baking, or add sliced jalapeños as a topping before cooking.
- → Should I use ranch or blue cheese dressing?
Both work beautifully. Ranch offers a milder, creamier base while blue cheese dressing provides more authentic buffalo wing flavor with extra tang.
- → How do I prevent the crust from getting soggy?
Use a light layer of dressing, ensure your chicken isn't too wet, preheat your oven fully to 475°F, and consider using a pizza stone for crispier results.
- → Can I prepare components ahead of time?
Yes, cook and shred the chicken up to 2 days ahead. Toss with buffalo sauce just before assembling. Store dough refrigerated and bring to room temperature before rolling.