Spicy Chicken Buffalo Sauce, Mozzarella, Red Onion, & Ranch Recipe

Preheat

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes so it becomes very hot.

Prepare dough

Divide the 1.5 lb dough into four equal pieces (about 6 oz each). On a lightly floured surface dusted with cornmeal, gently stretch or roll each piece into a 7–8 inch round, leaving a slightly thicker rim for the crust. Brush each round lightly with 1 tbs olive oil and sprinkle the rims with 1/2 tsp kosher salt distributed across the four rounds.

Par-bake (optional for crispness)

Transfer rounds to a sheet of parchment on a pizza peel or inverted baking sheet. Slide onto the hot stone or sheet and par-bake for 3–4 minutes, until the dough firms and just begins to color but is not browned. Remove and keep on the parchment for topping. (If you prefer softer crust, skip par-bake and proceed to topping.)

Make buffalo sauce

In a small saucepan over low heat, melt 2 tbs unsalted butter. Whisk in 0.33 cups hot sauce, 1 tbs honey, 0.5 tsp garlic powder, 0.25 tsp smoked paprika, 0.125 tsp cayenne (if using), 0.25 tsp black pepper and 0.25 tsp salt. Warm until combined and smooth, then remove from heat and taste; adjust honey or hot sauce to balance heat and sweetness.

Toss chicken

Place 2 cups shredded cooked chicken in a mixing bowl. Pour about two-thirds of the warm buffalo sauce over the chicken and toss until the chicken is evenly coated. Reserve the remaining sauce for finishing or for extra sauciness at service.

Make quick ranch

In a bowl whisk together 0.5 cup mayonnaise, 0.33 cup buttermilk, 0.25 cup sour cream, 1 tsp dried dill, 0.5 tsp garlic powder, 1 tsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper until smooth. If the ranch is too thick, add up to 1–2 tbs more buttermilk to reach a drizzling consistency. Stir in 2 tbs chopped chives or parsley and refrigerate until ready to use.

Top the pizzettas

Place each par-baked dough round (on the parchment) on a peel or baking sheet. Distribute 2 cups shredded mozzarella across the four rounds (about 1/2 cup per pizzetta). Scatter thinly sliced red onion (0.5 cup total) evenly over the cheese, then divide the buffalo-coated shredded chicken among the rounds so each gets an even amount.

Finish in the oven

Slide parchment with topped pizzettas onto the hot stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes until crust is golden and cheese is melted and bubbling. If you skipped par-baking, bake 10–12 minutes and watch so the crust does not overbrown.

Sauce & garnish

Remove pizzettas from the oven. Drizzle the reserved buffalo sauce sparingly over each (use remaining sauce to taste) and finish with a generous drizzle or zigzag of the quick ranch. Sprinkle the remaining chopped chives or parsley over the top for color and an extra fresh note.

Slice and serve

Let pizzettas rest 1–2 minutes, then slice and serve immediately while hot. Offer extra ranch and buffalo sauce at the table for guests who want more heat or dressing.