Bold Buffalo Chicken Pizza (Printable Version)
Crispy crust layered with spicy buffalo chicken, tangy ranch, and bubbly cheese for a fiery twist on classic pizza night.
# What You 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 (optional)
→ For Serving
10 - Extra buffalo sauce, for drizzling
11 - Extra ranch dressing, for drizzling
# How-To:
01 - Preheat 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.
06 - Sprinkle sliced red onion over the cheese.
07 - Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and starting to brown.
08 - 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 crispy crust holds up beautifully against the spicy saucy chicken
- Perfect balance of heat from buffalo sauce and cool creamy ranch
- Ready in under 40 minutes but tastes like delivery took an hour
02 -
- Prebaking the crust for 5 minutes before toppings prevents that dreaded soggy middle
- Let the chicken cool slightly before tossing with sauce so it doesnt make the sauce separate
- Room temperature ingredients bake more evenly than cold ones straight from the fridge
03 -
- A pizza peel dusted with cornmeal makes transferring to a stone effortless
- For extra crispy edges, brush the crust border with a little olive oil before baking