Spicy Buffalo Chicken Recipe
Fiery Buffalo Sauce, Mozzarella, Oven-Roasted Chicken, Gorgonzola, Red Onion, Hot Peppers & Blue Cheese Drizzle
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Ingredients
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Dough & base
Buffalo chicken topping
Cheeses & toppings
Blue cheese drizzle
Method
Dough & base
- 1
preheat and prepare dough
Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using store-bought dough, bring to room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll dough into a 12-inch round. Transfer to a piece of parchment paper or a lightly floured pizza peel.
- 2
Brush the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a 1/2-inch edge for a crust.
Buffalo chicken topping
- 3
cook and toss chicken
Pat the chicken breast dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until cooked through (internal temp 165°F / 74°C). Remove to a cutting board and let rest 5 minutes, then shred or thinly slice.
- 4
Make the Buffalo sauce for the chicken: in the same skillet over low heat, combine 1 tablespoon hot sauce and 1 tablespoon unsalted butter, stirring until butter melts and the sauce is blended. Toss the shredded chicken in the skillet until evenly coated, about 1 minute. Remove from heat.
Cheeses & toppings
- 5
Evenly sprinkle 1.5 cups shredded mozzarella over the oiled garlic-brushed dough, leaving the border. Distribute the Buffalo-coated chicken across the pizza. Scatter 1/2 cup crumbled gorgonzola and 1/4 cup thinly sliced red onion over the top. Dot with 2 tablespoons sliced pickled hot peppers to taste.
- 6
Slide the pizza (with the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–7 minutes, until crust is golden and cheese is bubbling and lightly browned.
Blue cheese drizzle
- 7
make drizzle
While pizza bakes or shortly before, whisk together 1/4 cup blue cheese crumbles, 3 tablespoons Greek yogurt (or sour cream), 1 teaspoon milk, 1/2 teaspoon lemon juice, 1/8 tsp salt and a pinch of black pepper until mostly smooth. Adjust thickness with additional milk 1/4 tsp at a time to reach a drizzling consistency. Taste and adjust salt or lemon as needed.
- 8
When pizza is out of the oven, let rest 1–2 minutes. Drizzle the blue cheese sauce over the pizza in a zigzag pattern. Sprinkle remaining small extra blue crumbles if desired and garnish with 1 tablespoon chopped parsley. Slice and serve immediately.