Buffalo Chicken Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet on the middle rack. Lightly oil a piece of parchment paper or a pizza peel with 1 tbs olive oil. Stretch or roll the pizza dough to a 12-inch round (or desired size/thickness) on the oiled surface, leaving a slightly thicker rim for the crust. Brush the dough lightly with the remaining olive oil and sprinkle the minced garlic evenly over the surface.

If using a potato ricer or fork to dock dough lightly, do so to prevent large bubbles. Set prepared dough aside on the parchment while you finish toppings.

Spread 2–3 tbs of ranch or blue cheese dressing thinly over the dough (this acts as the sauce base). Reserve the rest for serving.

Cook and sauce the chicken

Pat the chicken dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat a skillet over medium-high heat and add 1 tbs neutral oil if needed (not listed separately) or use a nonstick pan. Cook the chicken 3–4 minutes per side (depending on thickness) until just cooked through (internal temperature 165°F/74°C). Remove from pan and let rest 3 minutes.

Slice or shred the cooked chicken into bite-sized pieces. In the same skillet, melt 2 tbs unsalted butter over low heat, then stir in 4 tbs buffalo sauce until combined. Add the shredded chicken back to the skillet and toss to coat evenly. Taste and adjust: add a pinch more salt or a teaspoon more hot sauce if needed.

Allow the buffalo-coated chicken to cool slightly so it doesn't saturate the dough when baked.

Assemble the pizza

Scatter 1 cup of shredded mozzarella evenly over the dressed dough, leaving the rim clear. Distribute the buffalo chicken pieces across the cheese layer. Sprinkle the remaining 0.5 cup mozzarella and 0.5 cup shredded cheddar on top to create an even cheese layer. If using blue cheese crumbles, sprinkle them sparingly over the top; they add intensity and saltiness.

Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary by oven and dough thickness.

During the last 1–2 minutes of baking, keep an eye so blue cheese doesn't overbrown (if used).

Finish and serve

Remove the pizza from the oven and transfer to a cutting board. Immediately drizzle 2 tbs extra buffalo sauce evenly over the hot pizza. Scatter sliced scallions and celery pieces over the top. If desired, sprinkle 0.25 tsp red pepper flakes for extra heat.

Let the pizza rest 2–3 minutes so cheeses settle. Slice into 6–8 slices. Serve with remaining ranch or blue cheese dressing on the side for dipping.