Get my Cookbooks! Buffalo Chicken Pizza
This Buffalo Chicken Pizza is easy to make with blue cheese or ranch and delicious toppings like tangy buffalo chicken, banana peppers, red onions, and more. Make it with homemade pizza dough or store bought for a fun pizza night at home!
Be sure to try my Hawaiian Pizza and Jalapeno Popper Chicken recipes next!
Buffalo Chicken Pizza
There are so many different specialty pizza options out there, and Buffalo Chicken Pizza just so happens to be my husband’s all-time favorite! So it was pretty important for me to figure out how to make the BEST version of this at home.
This recipe has the best balance of tangy buffalo sauce, cool and creamy blue cheese, and even a few colorful add-ons like red onions, banana peppers, and green onions!
This recipe keeps these flavors in perfect balance, it’s a must-try for your next pizza night!
Don’t miss my PRO TIPS below, I’m particular about a few brands in this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Marinate the chicken in buffalo sauce and blue cheese. Spread pizza dough on a 12-inch pizza pan or stone. Poke holes with a fork to prevent bubbling.
Top with pizza sauce and mozzarella.
Top with buffalo chicken, banana peppers, and red onions. Drizzle with blue cheese and buffalo sauce. Bake for 13 minutes. Brush the crust with melted butter/garlic/Parmesan and bake for 2-3 more minutes. Garnish with green onions, red pepper flakes, and parsley. Slice and serve!
Does Buffalo Chicken Pizza Have Tomato Sauce
- This can be a debate, but my buffalo chicken pizza recipe calls for tomato sauce, as tomatoes pair really nicely with the flavors in this recipe. It also creates a nice flavor contrast between the tangy buffalo sauce and creamy blue cheese.
- Rao’s makes a great pizza sauce, and I actually like Ragu’s pizza sauce as well.
Pro Tips
- Blue Cheese: I highly recommend Marie’s Chunky Blue Cheese dressing for this recipe. It’s in the refrigerated area of the produce section. Ranch can be used instead of blue cheese if preferred.
- Buffalo Sauce: I use Franks Buffalo Sauce for this recipe.
- Mozzarella: Low Moisture Whole Milk mozzarella shredded from a block is definitely best for this recipe, it melts very well. (Don’t use fresh mozzarella as it’s too wet.) I like using Dragone or Galbani.
- Pizza Dough: You can use 1 lb. of store-bought pizza dough for this recipe for an easy shortcut, or you can make my homemade Pizza Dough Recipe!
- Be sure to try my Hawaiian Pizza recipe next!
- 📘 Find this recipe on page 245 of my 2nd cookbook, Let’s Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
To Reheat:
- Place cold pizza on a rimmed baking sheet and cover with foil. (The foil prevents it from drying out.) Try to tent the foil so that it doesn’t stick to the top of the pizza.
- Place on bottom oven rack. Set oven to 275° F. Bake for 25-30 minutes.
- This is a little time consuming, but by far the best way to restore it back to its original consistency.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.
- Rolling Pin– My preferred tool for rolling out the dough.
- Pizza Stone– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!)
- Pizza Cutter– This one takes up little space!
- Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!
Try These Next
-
- Cheese Pasta
-
- Hot Honey Chicken
-
- Easy Ravioli Sauce
-
- Taco Spaghetti
-
- Italian Wedding Soup
-
- Baked Ravioli
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Buffalo Chicken Pizza
Ingredients
- 1 ½ cups shredded chicken
- 1/3 cup buffalo sauce, plus more to drizzle on top
- ¼ cup blue cheese dressing, divided. Can sub Ranch.
- 1 lb. pizza dough, at room temp
- 1/2 cup pizza sauce
- 1 ½ cups mozzarella cheese
- ¼ cup red onions, thinly sliced
- ¼ cup banana pepper rings, patted dry
Garlic Butter Parmesan Crust
- 1 tablespoon melted butter
- 1 teaspoon Parmesan cheese, grated
- ¼ teaspoon garlic powder
To Garnish
- Chives/Green Onions
- Red Pepper Flakes
- Parsley
Instructions
- Preheat oven to 450° F. Note: If you have a pizza stone, put it in the oven while it preheats for more even cooking and a browner, crisper crust.
- Combine the shredded chicken, buffalo sauce, and 1 tablespoon of blue cheese. Let the chicken marinate while you prepare the remaining ingredients.
- Spread the dough onto a lightly greased, 12-inch pizza pan (or stone). Poke holes in it with a fork to prevent the crust from bubbling up in the oven.
- Top with pizza sauce, then with most of the mozzarella. Add the chicken, onions, and banana peppers, then the remaining mozzarella.
- Drizzle with 3 tablespoons of blue cheese, along with 1-2 tablespoons of buffalo sauce.
- Bake for 13 minutes and remove from the oven.
- Combine the melted butter, Parmesan cheese, and garlic powder. Brush it over the crust of the pizza and return it to the oven.
- Bake for 2-3 more minutes, or until the crust begins to brown.
- Garnish with green onions, red pepper flakes, and parsley. Slice and serve!
Notes
- Blue Cheese: I highly recommend Marie's Chunky Blue Cheese dressing for this recipe. It's in the refrigerated area of the produce section. Ranch can be used instead of blue cheese if preferred.
- Buffalo Sauce: I use Franks Buffalo Sauce for this recipe.
- Mozzarella: Low Moisture Whole Milk mozzarella shredded from a block is definitely best for this recipe, it melts very well. (Don't use fresh mozzarella as it's too wet.) I like using Dragone or Galbani.
- Pizza Dough: You can use store-bought refrigerated pizza dough for this recipe for an easy shortcut, or you can make my homemade Pizza Dough Recipe!
- See blog post for storage and reheating information!
- Be sure to try my Hawaiian Pizza recipe next!
- 📘 Find this recipe on page 245 of my 2nd cookbook, Let’s Eat!
The nutritional information provided is an estimate and is per slice. There are 8 slices in this recipe.
I made last night it was delicious
GREAT!! Im so happy to hear that Anne! Thank you so so much! ❤️