Buffalo Chicken Pizza Recipe
Chicken breast, buffalo sauce, red onion, mozzarella & feta cheese, with our ranch dressing.
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Ingredients
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Dough & assembly
Chicken & buffalo sauce
Cheeses & toppings
Ranch dressing (for drizzling)
Method
Dough & assembly
Preheat and prepare surface
Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C). If using a pizza stone, allow at least 30 minutes for it to heat. Lightly dust a pizza peel or work surface with cornmeal or semolina.
Stretch or roll dough into a 12-inch circle on the dusted surface. Transfer to a pizza peel or an inverted baking sheet if not using a peel. Brush the outer 1/2-inch of the crust lightly with 1 tablespoon olive oil to promote browning.
Chicken & buffalo sauce
Cook the chicken
Slice the chicken breast into 1/2-inch thick cutlets or small strips for quick, even cooking. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
Heat a skillet over medium-high heat. Add 1 tablespoon neutral oil (or use 1 tablespoon of the butter) and sear the chicken 2–3 minutes per side until cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 3 minutes.
While chicken rests, melt the remaining 1 tablespoon butter in the same skillet over low heat, then add 4 tablespoons hot sauce. Stir to combine and warm for 30 seconds. Slice or shred the cooked chicken into bite-sized pieces and toss in the warmed buffalo sauce until evenly coated. Reserve any excess sauce in the skillet to spoon on top later if desired.
Cheeses & toppings
Evenly sprinkle 1 1/2 cups shredded mozzarella across the stretched dough, leaving the oiled crust exposed. Distribute the buffalo-coated chicken pieces over the mozzarella in an even layer.
Scatter 1/2 cup crumbled feta and 1/4 cup thinly sliced red onion over the pizza. If you like extra heat or sauce, spoon any reserved buffalo sauce drops over the top, but avoid over-saturating the dough.
Slide the pizza onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is melted and bubbly. Rotate the pizza halfway through baking for even browning.
Remove pizza from oven and let rest 2–3 minutes. Drizzle 1/4 cup prepared ranch dressing in a zigzag or in small dollops across the pizza. If the ranch is too thick for drizzling, thin with up to 1 teaspoon hot water and stir to combine.