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 to heat. Lightly flour a work surface and stretch or roll the dough into a 12-inch round. Transfer to a parchment-lined pizza peel or baking sheet. Brush the dough lightly with 1 tablespoon olive oil and rub the minced garlic (finely grated or minced) over the surface, leaving a 1/2-inch rim. Sprinkle 1 teaspoon salt evenly over the dough.

Toss chicken in buffalo sauce

In a medium bowl, combine the shredded cooked chicken with 1 1/4 tablespoons buffalo sauce and 1 tablespoon melted butter. Toss until chicken is evenly coated. Taste and add up to another 1/2 tablespoon buffalo sauce if you prefer it hotter. Reserve 1 tablespoon of ranch or blue cheese dressing for drizzling after baking.

Distribute chicken

Spread the buffalo-coated shredded chicken evenly over the prepared dough, leaving the rim uncovered to form a crust. Use all the chicken so each bite has good topping coverage.

Add cheeses

Sprinkle 2 cups shredded mozzarella evenly over the buffalo chicken, then dot with 1/2 cup shredded sharp cheddar. If using, scatter 1/4 cup crumbled blue cheese across the top for pops of flavor. Avoid piling too high so the pizza cooks evenly.

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and thickness of dough.

Remove the pizza from the oven and let rest 2 minutes. Drizzle the reserved 1 tablespoon ranch or blue cheese dressing in a thin zigzag across the pizza and add an additional tablespoon of buffalo sauce if desired. Sprinkle 2 tablespoons thinly sliced green onions and 1 tablespoon chopped cilantro or parsley. If you like heat, finish with 1/4 teaspoon crushed red pepper. Slice into 6–8 pieces and serve immediately.