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Ingredients
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Buffalo Chicken Topping
Base & Finish
Method
Buffalo Chicken Topping
Poach or Cook Chicken
Place the chicken breasts in a medium saucepan and cover with water by about 1 inch. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes. Alternatively, you can roast or pan-sear the chicken until cooked through.
Shred Chicken
Using two forks, shred the cooked chicken into bite-sized pieces. Place shredded chicken in a medium bowl.
Make Buffalo Sauce and Toss
In a small saucepan or microwave-safe bowl, melt the butter with the hot sauce, garlic powder, smoked paprika, salt, and black pepper until combined and slightly warm (about 30–60 seconds in microwave or 1–2 minutes on stove). Pour the buffalo sauce over the shredded chicken and toss thoroughly so the chicken is evenly coated. Taste and adjust heat/salt to preference. Set aside.
Combine with Mozzarella
Let the coated chicken cool for 2–3 minutes, then fold in 1 1/2 cups of the shredded mozzarella so cheese begins to melt and bind to the chicken. Reserve 1/2 cup mozzarella for topping.
Base & Finish
Preheat the oven or broiler: If assembling on bread/pizza, preheat oven to 475°F (245°C). If using broiler to finish, preheat broiler to high and position rack about 6 inches from the element.
Prepare Base: Lightly brush your crust, flatbread, or individual serving vessel with olive oil. Spread the marinara sauce evenly over the base leaving a small border if applicable (about 1/2 inch). Sprinkle red pepper flakes over the sauce if you want extra heat.
Assemble: Evenly distribute the buffalo-mozzarella chicken mixture over the sauced base. Sprinkle the reserved 1/2 cup shredded mozzarella evenly on top to create a melty finish.
Bake or Broil: Bake in the preheated 475°F oven for 8–12 minutes until crust is golden and cheese is bubbly. If using broiler, bake 5–7 minutes then broil 1–2 minutes watching closely to avoid burning—cheese should be melted with slight browning.