Buffalo Chicken Ranch Recipe

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a baking sheet, place it upside down so the pizza cooks on the flat surface.

If your cooked chicken is cold, warm it slightly (microwave 20–30 seconds) then shred finely. Set aside.

In a small bowl, whisk together the melted butter and hot sauce to make the buffalo sauce. Toss shredded chicken with the buffalo sauce until evenly coated. Season with the salt and black pepper; set aside.

Brush a light coating of olive oil over the stretched pizza dough, leaving a 1/2-inch rim for the crust.

Spread the marinara sauce evenly over the oiled dough, covering most of the surface but leaving the rim bare (about 3 tablespoons total).

Sprinkle the shredded mozzarella evenly over the marinara to form a consistent layer (about 1 1/2 cups).

Distribute the buffalo-coated shredded chicken evenly over the cheese, breaking up any large clumps so the chicken is in a single layer.

Scatter the chopped cooked bacon and thinly sliced red onion evenly over the chicken.

Carefully transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake for 8–10 minutes, rotating once halfway, until the crust is golden and the cheese is bubbling and lightly browned.

Remove pizza from the oven. Drizzle the 1 1/2 tablespoons of ranch dressing over the hot pizza in a loose zigzag or small dollops. If you prefer more ranch, use the extra 2 tablespoons reserved for serving.

Scatter the sliced chives and, if desired, a pinch of crushed red pepper flakes over the pizza.

Let the pizza rest 2 minutes, slice into 6–8 pieces, and serve immediately.