Save It The smell hit me before I even opened the oven door—tangy, sharp, with that unmistakable buffalo heat cutting through the richness of melted cheese. My husband had been skeptical when I said I was making pizza for dinner, but the second he walked into the kitchen, he stopped mid-sentence. This wasn't just any pizza. It was the kind that makes you forget about delivery numbers and start thinking about what else you can turn into a pie.
I made this the night before a big game, and by halftime, the entire pizza was gone. My brother-in-law, who claims he doesn't like ranch, ate three slices and asked if I had any leftovers. I didn't. What I did have was a new go-to recipe for every time I want to impress people without actually breaking a sweat.
Ingredients
- Pizza dough (1 pound): Store-bought works beautifully here, especially the kind from the bakery section that comes in a ball, but if you have homemade dough resting in the fridge, even better.
- Olive oil (1 tablespoon): Brushing the crust edges before baking gives you that golden, crispy rim that makes every bite worth it.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken is my secret weapon for speed, but leftover grilled or baked chicken works just as well.
- Buffalo wing sauce (1/3 cup): Franks RedHot is classic, but any vinegar-based hot sauce with butter will give you that authentic buffalo tang.
- Ranch dressing (1/3 cup): This is your cooling agent and flavor base, so use the good stuff, thick and creamy, not the watery kind.
- Shredded mozzarella (1 1/2 cups): The melt factor here is non-negotiable, and mozzarella stretches and bubbles like no other cheese.
- Shredded cheddar (1/2 cup): Adds a sharp, deeper flavor that plays perfectly with the buffalo heat.
- Red onion (1/4 small, sliced thin): A little bite and crunch that cuts through all that richness.
- Blue cheese crumbles (1/4 cup, optional): If you love blue cheese, this is where you go all in, if not, skip it and no one will miss it.
- Fresh chives or green onions (2 tablespoons): A fresh pop of color and flavor right before serving makes the whole thing look and taste restaurant-level.
Instructions
- Get the oven screaming hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up in there for at least 20 minutes. The hotter the oven, the crispier your crust will be, and that matters more than you think.
- 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 and turn golden.
- Coat the chicken:
- Toss your cooked chicken with the buffalo sauce in a bowl until every piece is slick and spicy. This step is messy, but it's also where all the flavor lives.
- Spread the ranch:
- Use the back of a spoon to spread ranch dressing evenly over the dough, leaving about an inch around the edge. This is your sauce layer, so don't be shy.
- Build the pizza:
- Scatter the buffalo chicken over the ranch, then cover with mozzarella and cheddar. Add the 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, until the crust is golden and the cheese is bubbling with little brown spots. Those spots are flavor.
- Finish with freshness:
- Pull it out, sprinkle with chopped chives or green onions, and let it rest for a minute or two before slicing. The wait is hard, but it keeps the toppings from sliding off.
Save It The first time I served this, my friend who swore she didn't like spicy food ate two slices and asked for the recipe. She told me later she made it for her book club, and now they request it every month. That's the thing about this pizza—it sneaks past your defenses and becomes the thing you crave when you're tired of the same old dinners.
Choosing Your Chicken
Rotisserie chicken is the ultimate shortcut, and honestly, the seasoning on it adds another layer of flavor that plain cooked chicken just can't match. If you're cooking chicken specifically for this, keep it simple—salt, pepper, and a quick sear or bake until just done. Overcooked chicken will dry out even more in the oven, so aim for juicy and tender before you even toss it in the buffalo sauce.
Adjusting the Heat
Buffalo sauce can range from tangy and mild to face-melting hot, depending on the brand. If you're cooking for people with different heat tolerances, use a milder sauce and put extra hot sauce on the table for those who want it. You can also mix half buffalo sauce and half melted butter for a richer, less aggressive heat that still tastes authentic.
Serving and Storing
This pizza is best straight out of the oven when the cheese is still gooey and the crust is crisp. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a skillet over medium heat to bring back that crispness, or use the oven at 375°F for about 8 minutes.
- Serve with celery sticks and extra ranch or blue cheese dressing on the side for the full buffalo experience.
- If you want to make it ahead, prep the buffalo chicken and shred the cheese in advance, then assemble and bake when you're ready.
- For a crowd, double the recipe and bake two pizzas at once, they'll disappear faster than you think.
Save It This is the kind of pizza that turns a regular Tuesday into something worth talking about. Make it once, and it'll be in your rotation forever.
Common Questions About Recipes
- → Can I make this buffalo chicken pizza ahead of time?
Yes, you can prepare the toppings a few hours in advance. Shred and sauce the chicken, grate the cheeses, and slice the onions. Assemble the pizza right before baking for the best results.
- → What's the best way to prevent a soggy crust?
Use a preheated pizza stone or baking sheet, and don't overload the sauce. A thin spread of ranch dressing prevents moisture buildup. Bake at a high temperature (475°F) to crisp the bottom quickly.
- → How spicy is this pizza, and can I adjust the heat level?
The heat comes from buffalo wing sauce, which is moderately spicy. For milder flavor, reduce the buffalo sauce amount or mix it with ranch dressing. For extra heat, drizzle additional sauce after baking.
- → Can I use a different type of cheese?
Absolutely. Provolone, pepper jack, or smoked gouda work well. Blue cheese crumbles add a tangy kick. Avoid moisture-heavy cheeses like fresh mozzarella, which may make the crust soggy.
- → Is rotisserie chicken a good substitute for cooked chicken breast?
Yes, rotisserie chicken is an excellent shortcut. Shred it and toss with buffalo sauce the same way. It adds deeper flavor and saves cooking time, making this pizza even more convenient.
- → How do I store leftover slices?
Refrigerate covered for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness, or use a toaster oven. Microwave is quick but may soften the crust.