Forget boring delivery pizza—this homemade buffalo chicken version brings the heat and flavor that’ll make you the MVP of any gathering. From the tangy sauce to the perfectly melted cheese, every bite is a touchdown of deliciousness that’ll have everyone asking for your secret playbook.
Why This Recipe Works
- The combination of homemade pizza dough and pre-cooked rotisserie chicken saves time while delivering authentic flavor and texture that beats any frozen alternative
- Using a blend of mozzarella and blue cheese creates the perfect creamy, tangy balance that complements the spicy buffalo sauce without overwhelming the palate
- Baking at 475°F on a preheated pizza stone ensures a crispy, golden-brown crust with just the right amount of chewiness that holds up to the hearty toppings
- The addition of thinly sliced red onions and celery adds fresh crunch and brightness that cuts through the richness of the cheese and sauce
- Letting the dough rest for 30 minutes allows the gluten to relax, making it easier to stretch without tearing and resulting in a better texture
Ingredients
- 1 pound pizza dough (store-bought or homemade), room temperature
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
- 3/4 cup buffalo sauce (Frank’s RedHot recommended)
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup ranch dressing
- 1/2 red onion, thinly sliced
- 2 celery stalks, finely chopped
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cornmeal or semolina flour for dusting
- Fresh parsley or cilantro for garnish (optional)
Equipment Needed
- Pizza stone or baking sheet
- Pizza peel or flat baking sheet
- Mixing bowls
- Measuring cups and spoons
- Rolling pin (optional)
- Pastry brush
- Kitchen timer
- Oven mitts
Instructions
Prepare Your Dough and Preheat
Place your pizza dough on a lightly floured surface and let it rest at room temperature for 30 minutes—this allows the gluten to relax so it won’t fight you when stretching. Meanwhile, position your pizza stone on the middle rack of your oven and preheat to 475°F. The stone needs at least 30 minutes to properly heat up, which is crucial for getting that perfectly crisp crust. While waiting, prepare all your toppings so everything is ready to assemble quickly once the dough is stretched. This mise en place approach prevents the dough from drying out or getting soggy while you scramble to prepare ingredients.
Create the Flavorful Chicken Mixture
In a medium bowl, combine the shredded chicken with 1/2 cup of buffalo sauce, reserving the remaining 1/4 cup for later. Toss thoroughly until every piece of chicken is evenly coated—this ensures consistent flavor in every bite. Let the chicken marinate in the sauce for at least 10 minutes while you work on the dough. The acid in the hot sauce will help tenderize the chicken slightly while infusing it with that signature buffalo flavor. For extra richness, you can add a tablespoon of melted butter to the mixture, which helps the sauce cling to the chicken better during baking.
Stretch and Shape the Perfect Crust
Lightly dust your work surface and hands with flour, then gently press the dough into a disk shape using your fingertips. Working from the center outward, stretch the dough into a 12-inch circle, being careful not to tear it. If the dough springs back, let it rest for another 5 minutes before continuing. Once stretched, transfer the dough to a pizza peel or inverted baking sheet that’s been generously dusted with cornmeal—this prevents sticking and adds nice texture to the bottom crust. Use your hands to create a slightly raised edge around the circumference to contain the toppings.
Assemble with Precision and Care
Brush the entire surface of the dough with the reserved 1/4 cup of buffalo sauce, leaving about a 1-inch border around the edges for the crust. Sprinkle half of the mozzarella cheese evenly over the sauce—this base layer helps anchor the toppings and prevents sogginess. Distribute the buffalo chicken mixture evenly across the cheese, then top with the remaining mozzarella and all of the blue cheese. Scatter the sliced red onions and chopped celery across the top, then drizzle with ranch dressing in a zigzag pattern. The layering order is crucial for proper melting and texture.
Bake to Golden-Brown Perfection
Carefully slide the assembled pizza onto the preheated pizza stone and bake for 12-15 minutes. Rotate the pizza 180 degrees halfway through baking to ensure even browning—ovens often have hot spots that can cause uneven cooking. The pizza is done when the crust is golden brown, the cheese is fully melted and bubbly, and the edges are crisp. For extra crispness, you can turn on the broiler for the final 1-2 minutes, but watch closely to prevent burning. Remove from oven using pizza peel and let rest for 3-5 minutes before slicing—this allows the cheese to set slightly so it doesn’t slide off when cutting.
Tips and Tricks
If you’re making your own pizza dough from scratch, consider adding 1 tablespoon of cornmeal to the dry ingredients—it adds wonderful texture and crunch to the finished crust. For the chicken, rotisserie chicken is fantastic for convenience, but if you’re cooking chicken specifically for this recipe, poach it in seasoned water (add bay leaf, peppercorns, and garlic) for maximum tenderness and flavor absorption. When stretching the dough, avoid using a rolling pin if possible—hand-stretching creates better air pockets and texture. If you don’t have a pizza stone, preheat a heavy baking sheet instead, but reduce the temperature to 450°F since sheet pans conduct heat differently.
For cheese distribution, freeze the mozzarella for 15 minutes before shredding—it creates less messy, more uniform shreds that melt evenly. If blue cheese is too strong for your taste, substitute with gorgonzola or even feta for a different tangy profile. To prevent a soggy center, make sure your chicken isn’t too wet—pat it dry with paper towels before mixing with the sauce. For extra crispy crust, brush the edges with garlic butter during the last 2 minutes of baking. If you like extra heat, add sliced jalapeños or a sprinkle of cayenne pepper to the topping mix.
Leftover pizza reheats best in a skillet over medium heat with a lid—this crisps the bottom while melting the cheese without drying it out. For meal prep, you can assemble the pizza up to the baking point, freeze it on a parchment-lined sheet, then transfer to a freezer bag once solid—bake directly from frozen, adding 3-5 minutes to the cooking time. If making multiple pizzas, keep the prepared dough balls covered with a damp cloth to prevent drying out while you work on others.
Recipe Variations
- Buffalo Chicken Cauliflower Crust Pizza: Replace traditional dough with a cauliflower crust for a low-carb option. Mix 4 cups riced cauliflower, 1 egg, 1/2 cup shredded Parmesan, and 1/4 cup almond flour. Bake at 400°F for 20 minutes before adding toppings. The result is a gluten-free alternative that still delivers great flavor and satisfying crunch.
- BBQ Buffalo Fusion Pizza: Swap half the buffalo sauce with your favorite BBQ sauce for a sweet and spicy twist. Use a blend of cheddar and mozzarella cheeses, and add crispy bacon bits and red onion rings. The combination of tangy, sweet, and smoky flavors creates a completely different experience that’s perfect for summer gatherings.
- Breakfast Buffalo Pizza: Top the dough with scrambled eggs, buffalo chicken, potatoes O’Brien, and a blend of cheddar and Monterey Jack cheeses. Bake as usual, then finish with a drizzle of ranch dressing and chopped chives. This variation turns your pizza into the ultimate brunch centerpiece that’ll have everyone coming back for seconds.
- Vegan Buffalo “Chicken” Pizza: Use plant-based chicken alternatives, vegan cheese, and vegan ranch dressing. For the base, many grocery stores now carry vegan pizza dough, or you can make your own using olive oil instead of butter. The spices in the buffalo sauce still provide that signature flavor without any animal products.
- Deep Dish Buffalo Pizza: Press the dough into a well-greased 9-inch cake pan or cast iron skillet, building up the sides. Par-bake the crust for 10 minutes at 425°F before adding toppings, then bake for another 20-25 minutes. This Chicago-style version has extra height and heft that holds even more toppings and sauce.
Frequently Asked Questions
Can I make this pizza ahead of time?
Absolutely! You can prepare the pizza through the assembly stage up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. When ready, bake directly from the refrigerator, adding 3-5 minutes to the cooking time. The cold pizza will take longer to heat through, but the extended time helps prevent a soggy crust. You can also freeze the assembled unbaked pizza for up to 3 months—wrap in plastic then foil, and bake from frozen, adding 8-10 minutes to the baking time.
What’s the best way to shred chicken for this recipe?
The easiest method is using two forks to pull the meat apart while it’s still warm. For larger batches, you can use a stand mixer with the paddle attachment on low speed for 30-45 seconds—this creates perfectly shredded chicken with minimal effort. If using rotisserie chicken, remove the skin first (though you can chop and bake it separately for crispy garnishes). Avoid using a food processor as it can make the chicken pasty rather than nicely shredded. The texture should be coarse rather than fine for the best eating experience.
How spicy is this pizza really?
The heat level is completely customizable based on your buffalo sauce choice. Mild sauces like Texas Pete will give you a gentle warmth, while extra hot varieties can bring serious heat. The cheese and ranch dressing provide cooling balance, but if you’re sensitive to spice, start with 1/4 cup buffalo sauce in the chicken mixture and 2 tablespoons on the crust. You can always add more hot sauce after baking. For reference, using standard Frank’s RedHot creates a medium heat level that most people find enjoyable without being overwhelming.
Can I use different cheeses?
Certainly! While mozzarella and blue cheese are classic, you can experiment with many alternatives. Provolone offers great meltability with a slightly sharper flavor, while pepper jack adds extra heat. For creamier results, try fontina or havarti. If blue cheese isn’t your thing, feta provides similar tanginess without the strong flavor, or you can use extra mozzarella with a sprinkle of Parmesan for depth. Avoid very oily cheeses like some cheddars that can separate during baking, and always shred your own cheese for better melting than pre-shredded varieties.
Why let the pizza rest before slicing?
Those few minutes of resting time allow the cheese to set slightly and the ingredients to bond together. If you slice immediately, the cheese will slide off in one sheet and the toppings may scatter. The resting period also allows the crust to finish cooking through residual heat, resulting in better texture. During this time, the flavors continue to meld together as well. For the cleanest cuts, use a pizza wheel or very sharp chef’s knife, and wipe the blade between slices if cheese sticks to it.
Summary
This buffalo chicken pizza combines spicy, tangy, and creamy flavors atop a perfectly crispy crust. With pro tips for preparation and creative variations, it’s sure to become your new game day favorite or weeknight treat.
