Anyone who loves spicy chicken wings will go crazy for this buffalo chicken pizza. Made with ranch dressing, blue cheese, and plenty of hot sauce, it’s faster than takeout and totally irresistible!

close up image of buffalo chicken pizza.

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Spicy Buffalo Chicken Pizza Recipe

I love the taste of chicken wings, but sometimes I want a meal that isn’t quite as messy. Buffalo wings can be hard to eat! However, you can get all the great taste of buffalo chicken wings with the convenience of pizza when you give this recipe a try. 

My buffalo chicken pizza recipe starts with premade pizza dough. You can usually find fresh pizza dough in the refrigerated section of the grocery store. You can also use a frozen, thawed pizza crust. 

Then, I make a homemade buffalo sauce using Frank’s Red Hot hot sauce, butter, vinegar, and spices. Next, we toss shredded chicken with the sauce and spread it over the crust. Add some bleu cheese and shredded mozzarella cheese, and the pizza is ready to bake! 

I like to drizzle the buffalo chicken pizza with Ranch dressing and a few chopped chives as a finishing touch. The perfect buffalo chicken pizza is ready to eat! You can satisfy your craving for buffalo wings while also getting a pizza fix. It’s a great dinner, lunch, or snack!

Ingredients for Buffalo Chicken Pizza 

To print: see recipe card below

ingredients to make buffalo chicken pizza.
  • 1/4 cup Frank’s RedHot hot sauce – If you have another favorite hot sauce brand, you can definitely use it. I just love the flavor of Frank’s Redhot and think it makes the perfect buffalo sauce. 
  • 2 tablespoons butter – Use unsalted butter for this recipe.
  • 1 tablespoon white vinegar
  • 1/2 teaspoon onion powder
  • 1 1/2 cups cooked chicken – I like to use rotisserie chicken, which is already slow-cooked and shreds easily. You can also cook a few chicken breasts, and shred them instead. 
  • 1/4 cup cornmeal – Cornmeal prevents the pizza dough from sticking to the counter or the pizza stone as the pizza cooks. It doesn’t burn as easily as flour, which tends to turn black quickly in a hot oven. 
  • 1 premade pizza dough (14-15 ounces) – Use store-bought dough. Or, try your hand at this homemade pizza dough recipe.
  • 2 tablespoons extra virgin olive oil
  • 1/4 Bleu cheese – You can skip the tangy blue cheese if you’d like, but it goes really well with spicy buffalo sauce. 
  • 1 cup shredded mozzarella cheese – For the best taste and texture, buy a block of mozzarella and shred it yourself.
  • 2 tablespoons fresh chives
  • 1/4 cup ranch dressing – You may want a little extra Ranch to use as a dip for your Buffalo pizza. 

Variations

  • Spread about ¼ cup of Ranch dressing over the pizza crust before adding the shredded buffalo chicken. The ranch dressing makes a great pizza sauce!
  • Use shredded Parmesan cheese in place of mozzarella.
  • Add some chopped celery to the pizza before baking. Celery gives the pizza a nice crunch and tastes great with Buffalo sauce. 
  • Add extra toppings like red onions, green onions, or green bell pepper.

Direction For How to Make Buffalo Chicken Pizza

  1. Prepare: Preheat your oven to 475 degrees Fahrenheit. Place the pizza stone, pizza pan, or baking sheet in the oven to preheat. A hot stone or tray will help the pizza crust be nice and crispy!
  2. Make the sauce: Start by making your buffalo wing sauce recipe. Mix the hot sauce, butter, vinegar, and onion powder in a medium bowl. 
  3. Season the chicken: Toss the cooked, shredded chicken in the wing sauce. Make sure to coat the chicken completely, and set the bowl aside.
  4. Roll the crust: Dust some parchment paper with cornmeal. Then, roll the pizza dough on the parchment. The parchment prevents it from sticking to the counter and makes it easy to move the pizza to the pizza stone. 
  5. Cook the crust: Drizzle the pizza crust with olive oil. Then, use the parchment paper to slide it onto the hot pizza stone. Pre-bake the crust for five to six minutes.
  6. Top the crust: Remove the pizza crust from the oven, and spread the buffalo chicken over the entire crust. Add the bleu cheese and mozzarella cheese to the pizza. Then, transfer it back to the oven to bake for another seven minutes. 
  7. Garnish: Drizzle the hot pizza with Ranch dressing or blue cheese dressing. Then, add some chopped chives, and enjoy a slice while hot! 

Serving Suggestions

I love to serve this buffalo chicken pizza with a side salad. Some of my favorite options are my summer cobb salad, summer salad, or a classic Caesar salad. The crisp lettuce with the bright vegetables is a nice pairing with the spicy, cheesy pizza!

Or, if I’m hosting a game day party, I serve this pizza with garlic parmesan wings, loaded tater tots, and queso dip!

hand picking up a slice of buffalo chicken pizza.

How to Store Buffalo Chicken Pizza

  • Store leftover pizza in an airtight container in the fridge for four to five days. To keep it fresh, wrap it tightly with plastic wrap, or transfer the pieces to an airtight container.
  • Reheat the pizza in a toaster oven or regular oven at 375 degrees Fahrenheit for two to three minutes. Be careful not to let it burn!

Quick Tip

Feel free to adjust the spicy level to suit your preferences. Add more hot sauce or even a dash of cayenne pepper to amp up the heat. Or, scale it back if you need this recipe to be milder in flavor!

Buffalo chicken pizza.

Buffalo Chicken Pizza

Anyone who loves spicy chicken wings will go crazy for this buffalo chicken pizza. Made with ranch dressing, blue cheese, and plenty of hot sauce, it is totally irresistible!
No ratings yet
Course: Main Course
Cuisine: American
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • Pizza Stone or 18×13 sheet pan
  • Parchment paper
  • Rolling Pin
  • Mixing bowl
  • whisk

Ingredients  

  • 1/4 cup Frank's RedHot hot sauce
  • 2 Tablespoons butter melted
  • 1 Tablespoon white vinegar
  • 1/2 teaspoon onion powder
  • 1 1/2 cups shredded cooked chicken
  • 1/4 cup cornmeal
  • 1 premade pizza dough (14-15 ounces)
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup Bleu cheese crumbled
  • 1 cup shredded mozarella cheese
  • 1/4 cup Ranch dressing
  • 2 Tablespoons fresh minced chives

Instructions 

  • Place a pizza stone or an upside down sheet pan in the middle rack of an oven and preheat to 475ºF.
  • In a mixing bowl, whisk together the hot sauce, butter, vinegar, and onion powder. Add the shredded chicken and stir together until well-coated; set aside.
    1/4 cup Frank's RedHot hot sauce, 2 Tablespoons butter, 1 Tablespoon white vinegar, 1/2 teaspoon onion powder, 1 1/2 cups shredded cooked chicken
  • Dust a large square of parchment paper with cornmeal, then gently roll the pizza dough out into a large circle or rectangle, matching the shape of your pizza stone or sheet pan. If the dough resists or is too springy, let it rest 5 to 6 minutes for it to relax before continuing to roll.
    1/4 cup cornmeal, 1 premade pizza dough (14-15 ounces)
  • Drizzle the pizza crust with the olive oil, then slide the parchment onto the preheated baking stone or pan. Parbake the crust for 5 to 6 minutes.
    2 Tablespoons extra virgin olive oil
  • Remove the crust from the oven, then spread evenly with the buffalo chicken mixture, leaving about an inch free around the edge of the crust. Sprinkle over the top with the bleu cheese and mozzarella. Return the crust to the oven, bake an additional 7 to 8 minutes, or until the edges turn golden brown and the crust is the desired level of crispness.
    1/4 cup Bleu cheese, 1 cup shredded mozarella cheese
  • Slide the parchment off of the pizza stone to remove the pizza from the oven. Drizzle with the ranch dressing and chives. Cut into the desired number of slices and serve.
    2 Tablespoons fresh minced chives, 1/4 cup Ranch dressing

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 9g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 639mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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