Buffalo Chicken Recipe

Preheat and prepare

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

Stretch or roll the pizza dough into a 12–13 inch round on a lightly floured surface. Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer 1/2 inch crust lightly with 1 tablespoon olive oil.

Cook and shred the chicken

Pat the 10 oz chicken dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Roast in a 400°F (200°C) oven on a lined baking sheet for 16–20 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred into bite-sized pieces using two forks.

Make buffalo sauce and toss chicken

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Add 6 tablespoons hot sauce and whisk until combined and warm (about 1 minute). Remove from heat. Toss the shredded chicken in the warm buffalo sauce until evenly coated. Reserve any extra sauce for brushing the crust or for serving.

Assemble the pizza

Scatter half of the shredded mozzarella evenly over the prepared dough, leaving the oiled rim. Distribute the buffalo-coated shredded chicken over the cheese in an even layer. Sprinkle the remaining mozzarella over the chicken. Crumble 3/4 cup fresh blue cheese evenly across the top (some larger lumps are fine).

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbling and lightly browned in spots. If you prefer more char, broil 30–60 seconds while watching closely.

Finish and serve

Remove the pizza from the oven. Optionally drizzle 2 tablespoons ranch or blue cheese dressing over the pizza and sprinkle 1 tablespoon chopped parsley. Let rest 2–3 minutes, slice into 8 slices and serve hot with any reserved buffalo sauce on the side.