Buffalo Chicken Pizza Slice Recipe

Preheat and prepare surface

Place a pizza stone or large rimmed baking sheet in the oven and preheat to 500°F (or highest bake setting) for at least 30 minutes. Lightly dust a pizza peel or cutting board with cornmeal or semolina to prevent sticking.

Stretch or roll the pizza dough to a 12-inch circle (or rectangular shape depending on pan) about 1/4-inch thick. Transfer the dough to the dusted pizza peel or prepared baking sheet. Brush the outer 1/2-inch edge lightly with 1 tbs olive oil to encourage browning.

Shred and toss chicken

If chicken is not already cooked, poach or bake a 6–8 oz breast: simmer gently in salted water or bake at 400°F for 18–22 minutes until 165°F internal, then cool and shred. In a bowl, combine shredded cooked chicken (8 oz) with 3 tbs buffalo sauce, 1 tbs melted butter, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly until evenly coated. Set aside.

Assemble the pizza

Spread 1/2 cup ranch dressing (or blue cheese dressing) evenly over the stretched dough, leaving the oiled rim exposed. Sprinkle 1 1/2 cups shredded mozzarella evenly over the dressing. Distribute the buffalo-coated shredded chicken across the pizza in an even layer. Sprinkle 1/2 cup blue cheese crumbles over the top, leaving some areas without to avoid overpowering the buffalo flavor.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F for 8–12 minutes, or until the crust is golden and blistered and the cheese is melted and bubbling. Rotate the pizza halfway through baking for even browning.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle 1 tbs extra buffalo sauce over the hot pizza if desired. Scatter 2 tbs thinly sliced scallions and 1/4 cup chopped celery over the top for freshness and crunch. Let cool 2–3 minutes, then slice into 6–8 slices.

Serve each slice with extra ranch or blue cheese on the side for dipping.