Buffalo Chicken Recipe

Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly oil a pizza peel or baking sheet with 1 tbs olive oil.

Stretch or roll the pizza dough into a 12-inch round (or desired shape) on a floured surface to about 1/4-inch thickness. Transfer the shaped dough to the oiled peel or baking sheet.

Make the buffalo ranch drizzle: In a small saucepan over low heat, melt 2 tbs unsalted butter. Stir in 1 cup buffalo sauce until smooth and warm, then remove from heat.

Reserve 1/3 cup of the ranch dressing for finishing drizzle. Spread the remaining ranch dressing evenly over the stretched dough leaving a 1/2-inch border for the crust.

Lightly brush the exposed crust with a little olive oil (from Dough & base step) to promote browning.

Prepare the chicken: Thinly slice or roughly dice the 8 oz chicken breast into 1/2-inch pieces. Pat dry.

In a bowl, toss the chicken with 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp salt, 1/2 tsp black pepper and 1 tbs vegetable oil until evenly coated.

Heat a skillet over medium-high heat. Add the seasoned chicken and cook 4–6 minutes, stirring occasionally, until cooked through and slightly browned. Remove from heat and toss the cooked chicken with about 1/3 to 1/2 cup of the warmed buffalo butter sauce (from Sauces & drizzle) so the chicken is coated but not swimming in sauce. Reserve the remaining buffalo butter sauce for finishing drizzle.

Evenly sprinkle 1.5 cups shredded mozzarella over the ranch-coated dough, leaving the same 1/2-inch border.

Scatter the buffalo-coated cooked chicken evenly over the cheese.

Distribute the 1/2 cup thinly sliced red onion across the pizza so it roasts alongside the chicken and cheese.

Bake the pizza in the preheated oven (on the pizza stone or baking sheet) for 8–12 minutes, or until the crust is golden and the cheese is melted and bubbly. Rotate halfway through for even browning.

Remove the pizza from the oven. Immediately drizzle the reserved buffalo butter sauce and the reserved 1/3 cup ranch dressing over the top in a zig-zag pattern. If using, sprinkle 1/4 cup blue cheese crumbles across the pizza.

Garnish with 2 tbs chopped fresh parsley or green onions. Let rest 2 minutes before slicing.