Save The smell of hot sauce and melted cheese hit me the second I opened the oven, and I knew I'd finally nailed it. I'd been trying to recreate the buffalo chicken pizza from our favorite sports bar for months, tweaking the sauce ratio every time. My husband walked into the kitchen, took one look at the bubbling crust, and said it smelled better than the original. That's when I realized I'd been overthinking it—sometimes the best recipes are the ones you stop fussing over and just let happen.
I first made this on a rainy Sunday when we were supposed to host friends for a watch party. Everyone bailed except one couple, and we ended up making two pizzas instead of ordering. We stood around the counter, tossing extra cheese on top and arguing about whether blue cheese belonged on pizza. By halftime, we'd polished off both pies and agreed it was better than any restaurant version we'd tried.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here, but if you have homemade dough resting in the fridge, even better—just let it come to room temperature so it rolls out without snapping back.
- Olive oil (1 tablespoon): Brushing the crust edges with this gives you that golden, crispy rim that's worth every bite.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret shortcut, already seasoned and juicy, saving you a full step without sacrificing flavor.
- Buffalo wing sauce (1/3 cup): Franks RedHot is the classic for a reason, tangy and sharp without being too aggressive, but use your favorite if you have one.
- Ranch dressing (1/3 cup): This acts as your sauce base and cools the heat—blue cheese dressing works too if you want something bolder and more pungent.
- Shredded mozzarella cheese (1 1/2 cups): The stretchy, melty backbone of any good pizza, it holds everything together and browns beautifully.
- Shredded cheddar cheese (1/2 cup): Adds a sharper, deeper flavor that plays perfectly with the tangy buffalo sauce.
- Red onion (1/4 small, thinly sliced): A little bite and crunch that cuts through all the richness, plus it caramelizes slightly in the oven.
- Blue cheese crumbles (1/4 cup, optional): If you love blue cheese, this is non-negotiable—if not, skip it entirely and no one will miss it.
- Fresh chives or green onions (2 tablespoons, chopped): A bright, fresh finish that makes the whole pizza look and taste more vibrant.
Instructions
- Get the oven screaming hot:
- Preheat to 475°F and if you're using a pizza stone, let it heat up inside for at least 20 minutes. A hot oven is what gives you that crispy, bakery-style crust.
- Roll out your dough:
- On a floured surface, roll the dough into a 12-inch circle, then transfer it to a parchment-lined baking sheet or pizza peel. Brush olive oil around the edges so they puff up golden and delicious.
- Coat the chicken:
- Toss your shredded chicken with the buffalo sauce in a bowl until every piece is slicked with that tangy heat. Don't be shy—this is where the flavor lives.
- Build your base:
- Spread ranch dressing evenly over the dough, leaving about an inch around the edge bare for the crust. It might seem like a lot, but it balances the spice perfectly.
- Layer it up:
- Scatter the buffalo chicken across the sauce, then cover with mozzarella and cheddar. Add your 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, watching for a golden crust and cheese that's bubbling and starting to brown in spots. The smell will tell you when it's ready.
- Finish and slice:
- Pull it out, sprinkle with fresh chives or green onions, and let it rest for a minute or two before cutting. This keeps the toppings from sliding off in a molten mess.
Save One night, my sister came over stressed from work and I made this without telling her what it was. She took one bite, closed her eyes, and said it tasted like Friday night and forgetting about deadlines. That's when I realized this pizza isn't just food—it's the edible version of turning off your brain and enjoying something unapologetically indulgent.
Choosing Your Chicken
Rotisserie chicken from the grocery store is my go-to because it's already tender and seasoned, and you can shred it in under two minutes. If you have leftover grilled or baked chicken, that works just as well—just make sure it's moist enough to soak up the buffalo sauce. I once used dry, overcooked chicken and it turned into little rubbery pebbles that no amount of sauce could save.
Ranch or Blue Cheese
This debate is real, and I've served this pizza both ways depending on the crowd. Ranch is milder, creamier, and universally loved, while blue cheese brings a funky sharpness that some people crave and others avoid. I usually keep a bottle of each in the fridge and let people drizzle their preference on top after baking.
Serving and Storing Leftovers
This pizza is best eaten hot and fresh, but leftovers reheat surprisingly well in a skillet over medium heat—it crisps the bottom back up without drying out the toppings. I also love serving it with celery sticks and extra ranch or blue cheese on the side, just like you'd get with wings. If you want to go full game day, add some carrot sticks and a cold beer.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in a skillet or oven, not the microwave, to keep the crust crispy.
- For meal prep, you can coat the chicken in buffalo sauce ahead of time and store it separately until you're ready to build the pizza.
Save This pizza has become our answer to lazy weekends and last-minute cravings, the kind of recipe that feels like a treat but doesn't ask much of you. I hope it brings the same easy joy to your table.
Recipe FAQs
- → Can I use rotisserie chicken for this pizza?
Yes, rotisserie chicken is an excellent shortcut. Simply shred the meat and toss it with buffalo sauce. This saves time and adds extra flavor from the seasoned chicken.
- → What can I substitute for ranch dressing?
Blue cheese dressing is a classic alternative that pairs beautifully with buffalo flavors. You can also use a creamy garlic sauce or even a thin layer of sour cream mixed with herbs.
- → How do I make the crust extra crispy?
Preheat your pizza stone in the oven for at least 30 minutes before baking. Brush the crust edges with olive oil and bake at high heat (475°F). Avoid overloading with toppings, which can make the crust soggy.
- → Can I adjust the spice level?
Absolutely. Use less buffalo sauce for milder heat, or mix it with a bit of honey or ranch to tone it down. For more heat, add extra sauce after baking or sprinkle with red pepper flakes.
- → How should I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for 8-10 minutes to restore crispness, or use a skillet over medium heat.
- → Can I make this pizza ahead of time?
You can prep the components ahead: cook and sauce the chicken, shred the cheese, and prepare the dough. Assemble and bake just before serving for the best texture and flavor.