Buffalo Chicken Pizza Recipe

Prep crust

Preheat oven to 475°F (245°C). If using a raw 10" dough, stretch or roll it to a 10" circle on a lightly floured surface (use the 1 tbs flour). If using a pre-baked crust, place it on a rimless baking sheet or pizza stone lined with parchment.

Lightly brush the crust edge with 1 tbs butter (melt it first) to promote browning while baking.

Make buffalo chicken

In a small skillet over medium heat, melt 1 tbs butter. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Add 3 tbs hot sauce and 1 tsp honey, stir to combine and heat through for 30 seconds. Add the shredded cooked chicken, 1 tsp salt, and 1/4 tsp black pepper. Toss in the skillet until chicken is evenly coated and warmed, about 1–2 minutes. Remove from heat.

Taste the chicken and adjust seasoning: add a bit more hot sauce for heat or a pinch more honey to mellow if desired.

Assemble pizza

Lightly spread a thin layer (about 2–3 tbs) of ranch or blue cheese dressing over the pizza crust, leaving a 1/2" border for the crust. Sprinkle 1 cup shredded mozzarella evenly over the sauce, then scatter the buffalo-coated chicken across the cheese. If using, sprinkle 1/2 cup shredded Monterey Jack or cheddar and 2 tbs blue cheese crumbles evenly on top.

If you prefer a saucier pizza, reserve 1–2 tbs of the buffalo sauce and drizzle it over the chicken before baking.

Bake

Bake the pizza in the preheated 475°F (245°C) oven directly on the pizza stone or baking sheet for 8–12 minutes, or until the cheese is melted, bubbling, and the crust is golden to your liking. If using a pre-baked crust, 6–8 minutes may be sufficient—watch closely.

Finish & garnish

Remove pizza from oven. Immediately drizzle additional ranch or blue cheese dressing to taste (about 1–2 tbs), sprinkle sliced green onions and chopped cilantro or parsley, and add a light pinch of crushed red pepper flakes if desired. Let rest 2 minutes, then slice and serve hot.