Buffalo Chicken Pizza Recipe

preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a piece of parchment paper or a floured pizza peel.

Brush the dough lightly with 1 tbsp olive oil mixed with the minced garlic, leaving a small border for the crust. This oil/garlic layer gives a flavorful base and prevents sogginess from the toppings.

prepare buffalo chicken

In a medium bowl, combine the shredded cooked chicken with 1 tbsp hot sauce (or house buffalo sauce) and 1 tbsp melted butter. Toss to coat evenly. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. Stir in 2 tbsp ranch or blue cheese dressing so the chicken is moist but not saucy.

If the chicken is cold from the fridge, warm gently in a skillet over medium heat for 2–3 minutes to take the chill off before topping the pizza; drain any excess liquid.

assemble pizza

Evenly sprinkle 1 1/2 cups shredded mozzarella over the oiled dough, leaving the crust edge bare. Distribute the buffalo-coated shredded chicken in an even layer on top of the mozzarella. Scatter 3/4 cup crumbled Danish blue cheese evenly across the pizza. Add 1/2 cup shredded carrots and 1/4 cup thinly sliced red onion if using, arranging so carrots are not piled too densely (they add crunch and a touch of sweetness).

If you like a little extra heat, sprinkle 1/4 tsp red pepper flakes over the toppings.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or a sheet pan. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is melted and bubbling. Baking time will vary by oven and stone; watch closely after 8 minutes.

Remove pizza from oven and allow to rest for 2 minutes. Drizzle or dot with the remaining 2 tbsp blue cheese or a little extra dressing if desired. Sprinkle chopped cilantro or parsley over the top for color and freshness.

Slice into 6–8 pieces and serve immediately. Offer extra hot sauce and blue cheese/ranch dressing on the side.