Bold Buffalo Chicken Pizza (Print Version)

Fiery, crispy layered with spicy chicken, ranch, and melted cheese for those who love heat.

# What You’ll Need:

→ Dough

01 - 1 pound pizza dough, homemade or store-bought

→ Chicken

02 - 2 cups cooked chicken breast, shredded
03 - 1/2 cup buffalo wing sauce

→ Sauce

04 - 1/3 cup ranch dressing

→ Cheese

05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/2 cup shredded cheddar cheese

→ Toppings

07 - 1/3 cup thinly sliced red onion
08 - 2 tablespoons sliced scallions
09 - 1 tablespoon chopped fresh cilantro

→ For Serving

10 - Extra buffalo sauce, for drizzling
11 - Extra ranch dressing, for drizzling

# Steps:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven while preheating.
02 - On a floured surface, roll out the pizza dough to a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel if using a stone.
03 - In a bowl, toss the shredded chicken with buffalo wing sauce until evenly coated.
04 - Spread ranch dressing evenly over the rolled-out dough, leaving a small border for the crust.
05 - Scatter the buffalo chicken over the sauce, then top with mozzarella and cheddar cheeses. Sprinkle sliced red onion over the cheese.
06 - Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and starting to brown.
07 - Remove from oven. Drizzle with extra buffalo sauce and ranch as desired. Garnish with scallions and cilantro. Slice and serve immediately.

# Expert Tips:

01 -
  • The ranch base balances the heat so every bite is exciting but not overwhelming
  • It transforms leftover chicken into something people actually get excited about
02 -
  • Prebaking the crust for 5 minutes before toppings keeps the bottom from getting soggy under all that sauce
  • Room temperature dough stretches easier than cold dough, so let it sit out while you prep everything else
03 -
  • If your crust is burning before the cheese melts, tent some foil over the pizza for the last few minutes
  • Spring the pizza stone with cornmeal instead of flour for extra crunch and easier transfer

Go Back