Buffalo Chicken Pizza Recipe

Name: Smith's Public Houses Buffalo Chicken Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 piece pizza dough (store-bought or homemade, about 12-inch round); 1 tbs olive oil; 1 tsp garlic, minced; 2 cups cooked chicken breast, shredded (rotisserie or poached); 1 tbs hot sauce (Frank's RedHot or similar); 2 tbs unsalted butter, melted; 0.5 tsp honey; 2 tbs ranch dressing or blue cheese dressing (for tossing chicken); 1.5 cups shredded mozzarella cheese; 0.5 cups crumbled blue cheese (optional or use extra ranch); 0.25 cup red onion, thinly sliced; 2 tbsp scallions, thinly sliced; 1 tbsp fresh cilantro or parsley, chopped (optional); 1 tsp extra hot sauce (for drizzling); 2 tbs ranch or blue cheese dressing (for drizzling/serving); 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Smith's Public House

Time45m

Serves3

Make Buffalo Chicken Pizza Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base

1 piece pizza dough (store-bought or homemade, about 12-inch round)

1 tbs olive oil

1 tsp Garlic, minced

Chicken & Sauce

2 cups cooked chicken breast, shredded (rotisserie or poached)

1 tbs hot sauce (Frank's RedHot or similar)

2 tbs unsalted butter, melted

1/2 tsp Honey

2 tbs ranch dressing or blue cheese dressing (for tossing chicken)

Cheese & Toppings

1 1/2 cups shredded mozzarella cheese

1/2 cups crumbled blue cheese (optional or use extra ranch)

1/4 cup Red onion, thinly sliced

2 tbsp scallions, thinly sliced

1 tbsp fresh cilantro or parsley, chopped (optional)

Finish & Serve

1 tsp extra hot sauce (for drizzling)

2 tbs ranch or blue cheese dressing (for drizzling/serving)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Dough & Base

preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using store-bought dough, let it sit at room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll the dough into a 12-inch round. Transfer dough to a sheet of parchment paper or a floured pizza peel.

Brush the surface of the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a small edge for the crust. This will form the base in place of a tomato sauce and add garlic flavor.

Chicken & Sauce

toss chicken in buffalo sauce

In a medium bowl combine melted butter, 1 tablespoon hot sauce, and 1/2 teaspoon honey. Stir until emulsified. Add shredded chicken and 2 tablespoons ranch or blue cheese dressing; toss until chicken is evenly coated. Taste and season with 1/4 teaspoon salt and a pinch of black pepper as needed.

If chicken is cold, warm it briefly in a skillet over medium heat (1–2 minutes) just to take the chill off; do not overcook or dry out the chicken.

Assemble & Bake

assemble pizza

Evenly sprinkle 1 cup of shredded mozzarella over the garlic-oil brushed dough, leaving a 3/4-inch border for the crust. Distribute the buffalo-tossed shredded chicken in an even layer over the cheese. Sprinkle the remaining 1/2 cup mozzarella and the 1/2 cup crumbled blue cheese evenly over the top. Scatter thinly sliced red onion across the pizza.

bake

Using the parchment or peel, slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned. Baking time may vary depending on oven and stone; watch closely after 8 minutes.

Finish & Serve

finish and garnish

Remove pizza from oven and transfer to a cutting board. Drizzle about 1 teaspoon extra hot sauce over the top for extra heat if desired, and spoon or drizzle 2 tablespoons ranch or blue cheese dressing in a zigzag pattern. Sprinkle thinly sliced scallions and chopped cilantro or parsley. Let rest 2–3 minutes to set.

Slice into 6–8 pieces and serve immediately alongside extra dressing and hot sauce for dipping.