Bold Buffalo Chicken Pizza

The first time I made buffalo chicken pizza, my apartment smelled like a sports bar in the best possible way. My roommate walked in from work and immediately asked what game was on, even though the television was off. That night, we ate standing up at the kitchen counter, burning our tongues on sauce and cheese, and I knew this recipe was staying in regular rotation.

I started making this for Super Bowl parties, but somehow it became my go-to Tuesday night dinner. Something about the combination of hot sauce and comfort food just works after a long day. Last month my friend requested it for her birthday instead of a restaurant meal.

Ingredients

• Pizza dough: Store-bought works perfectly here, but if you have time for homemade, the texture is worth the extra effort
• Cooked chicken breast: Rotisserie chicken is your shortcut, but leftover grilled or baked chicken works beautifully
• Buffalo wing sauce: Franks RedHot is classic, but explore local brands for different heat levels and flavor profiles
• Ranch dressing: The essential cooling element that balances every spicy bite
• Mozzarella cheese: Shredded fresh melts better than pre-shredded bags coated in anti-caking agents
• Cheddar cheese: Adds sharpness and that gorgeous orange-red color we all associate with comfort food
• Red onion: Thin slices provide crunch and a slight sweetness that cuts through the richness
• Scallions: Fresh bite that wakes up the palate
• Fresh cilantro: Optional but adds brightness and color if you enjoy herbaceous notes

Instructions

Get your oven ripping hot:

Preheat to 475°F and slide your pizza stone in if you are using one, giving it plenty of time to absorb that heat

Roll out the dough:

Flour your surface generously and work the dough into a 12-inch circle, then transfer it to parchment paper on a baking sheet or your pizza peel

Coat the chicken:

Toss your shredded chicken with buffalo sauce in a bowl until every piece is evenly dressed and that vibrant orange color

Build the base:

Spread the ranch dressing across your dough, leaving a nice border for the crust to puff and golden

Layer it up:

Scatter that sauced chicken over the ranch, then blanket everything with mozzarella and cheddar

Add the crunch:

Sprinkle those thin red onion slices over the cheese for texture and flavor contrast

Bake until bubbly:

Slide into the hot oven for 12 to 15 minutes until the crust is golden and cheese is bubbling with those gorgeous browned spots

Finish with flair:

Drizzle with extra buffalo sauce and ranch, then scatter scallions and cilantro over the top

Slice it up:

Cut into wedges and serve immediately while the cheese is still stretching

Save

This pizza became a tradition during our Friday night movie marathons. Now whenever friends smell buffalo sauce heating up, they start showing up at my door unannounced.

Make It Your Own

Blue cheese dressing transforms this into something completely different if you are not a ranch person. I have also experimented with adding crumbled blue cheese on top for those who really love that funky sharpness.

Getting That Crispy Crust

The secret restaurant-style crisp comes from maximum heat. A pizza stone holds temperature better than a baking sheet, but preheating whatever vessel you use is non-negotiable for the texture we are after.

Perfect Pairings

A cold pilsner or hoppy IPA cuts through the richness like nothing else. On the lighter side, a crisp celery stick salad with extra ranch echoes the classic wing experience.

• Double the chicken recipe and save half for tomorrow's lunch wraps
• Keep extra napkins nearby because good food should be messy
• The flavors actually improve after sitting for a few minutes, so do not rush

Save

Make this on a night when you need comfort food that actually delivers on excitement. Your kitchen will smell amazing.

Recipe Questions & Answers

→ How spicy is this buffalo chicken pizza?

The heat level depends on your buffalo wing sauce choice. Standard wing sauce provides moderate warmth that's balanced by the creamy ranch base and melted cheeses. You can adjust the spice by using mild sauce or reducing the amount tossed with the chicken.

→ Can I use rotisserie chicken instead of cooking fresh?

Absolutely. Rotisserie chicken works perfectly and actually saves prep time. Simply shred about 2 cups of meat and toss it with the buffalo sauce as directed. The seasoned flavor from rotisserie chicken adds depth to the final dish.

→ What's the best way to get a crispy crust?

Preheat your oven to 475°F with the pizza stone inside if using one. For extra crunch, prebake the rolled dough for 5 minutes before adding toppings. This ensures the bottom cooks through completely before the cheese and toppings make the crust soggy.

→ Can I make this pizza ahead of time?

You can prep the components in advance—shred the chicken, mix it with sauce, slice the onions, and grate the cheese. Store them separately in the refrigerator. However, assemble and bake just before serving for the crispiest results.

→ What can I substitute for ranch dressing?

Blue cheese dressing makes an excellent alternative if you prefer its tangy flavor profile, which traditionally pairs with buffalo wings. For a lighter option, thin out Greek yogurt with a bit of hot sauce and herbs.