Bold Spicy Buffalo Chicken Pizza (Printable)

Spicy buffalo chicken with creamy ranch, melted cheese, and crispy crust. Perfect tangy heat in every bite.

# What You’ll Use:

→ Pizza Crust

01 - 1 pound pizza dough, store-bought or homemade
02 - 1 tablespoon olive oil

→ Buffalo Chicken

03 - 2 cups cooked chicken breast, shredded or chopped
04 - 1/3 cup buffalo wing sauce

→ Creamy Sauce

05 - 1/3 cup ranch dressing or blue cheese dressing

→ Toppings

06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup blue cheese crumbles, optional
10 - 2 tablespoons chopped fresh chives or green onions

# How-To:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a floured surface, roll out pizza dough to a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel. Brush the edges with olive oil.
03 - In a medium bowl, toss cooked chicken with buffalo sauce until evenly coated.
04 - Spread ranch or blue cheese dressing evenly over the pizza dough, leaving a 1-inch border.
05 - Scatter buffalo chicken evenly over the sauce. Top with mozzarella and cheddar cheeses. Add red onion slices and blue cheese crumbles if using.
06 - Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
07 - Remove from oven and sprinkle with chopped chives or green onions. Let cool slightly before slicing and serving.

# Expert Advice:

01 -
  • It combines two cravings into one satisfying dinner without any guilt.
  • The creamy ranch cools down the heat just enough to keep you coming back for more.
  • You can have it on the table in about half an hour, even on a weeknight.
  • Leftovers taste incredible cold straight from the fridge the next morning.
02 -
  • Don't skip preheating the oven fully—a lukewarm oven will give you a soggy, pale crust instead of a crispy one.
  • Toss the chicken with sauce in a separate bowl instead of spreading sauce on the pizza first; it prevents the base from getting too wet.
  • Let the pizza rest for a minute after baking or the cheese will slide right off when you cut it.
03 -
  • Use a pizza stone if you have one—it absorbs moisture and gives you a crispier, more evenly baked crust.
  • Don't overload the pizza with toppings or the center will stay soggy; less is more when it comes to even baking.
  • Let the dough come to room temperature before rolling it out so it stretches easily without snapping back.
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