Buffalo Chicken Pizza Recipe

Preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza peel, dust with flour; otherwise lightly oil your baking sheet.

On a lightly floured surface, gently stretch or roll the pizza dough into a 12-inch round (or rectangle to fit your pan) about 1/4-inch thick. Transfer the stretched dough to a piece of parchment paper for easy transfer to the hot stone or place on the oiled baking sheet.

Brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to encourage golden crust.

Prepare creamy buffalo mixture

In a small bowl, combine the creamy buffalo sauce (1 cup) with 1 teaspoon hot sauce (optional, to taste). Stir to homogenize. Reserve about 2 tablespoons of this mixture for drizzling after bake if you like extra buffalo finish.

Lightly season the grilled chicken (2 cups) with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder; toss to coat evenly. If desired, briefly warm the seasoned chicken in a skillet over medium heat for 2–3 minutes just to heat through and allow sauce to adhere better.

Spread an even layer (about 3/4 cup) of Guy's pizza-style tomato sauce over the dough, leaving the oiled rim. Spoon about 3/4 cup of the buffalo sauce mixture over the tomato sauce in dollops; use the back of a spoon to gently swirl so you get both tomato and buffalo flavor without fully mixing them.

Evenly distribute the warmed, seasoned shredded/diced grilled chicken across the sauced dough (about 2 cups). If you prefer extra buffalo coating, toss the chicken with 1/4 cup of the buffalo mixture before adding to the pizza.

Scatter the thinly sliced red onion (1/4 cup) evenly, then sprinkle the diced mozzarella (1.5 cups) and optional 1/2 cup shredded cheddar/mozzarella over the top. Finish with a light sprinkle of crushed red pepper flakes (1/2 tsp) if desired.

Using the parchment, transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and starting to brown in spots. Baking time depends on oven and stone; check at 8 minutes and adjust as needed.

If you reserved buffalo sauce for finishing, remove the pizza when done and immediately brush or drizzle the reserved 2 tablespoons over the hot pizza for a fresh buffalo kick.

Let the pizza rest for 2–3 minutes. Drizzle ranch dressing (1 tablespoon) in a zig-zag or dot pattern over the pizza. Garnish with thinly sliced parsley or green onion (2 tablespoons). Slice into 6–8 slices.

Serve hot with extra ranch and/or buffalo sauce on the side for dipping.