Bold Buffalo Chicken Pizza

My roommate in college used to make this every Friday night during football season, and the whole apartment would smell like spicy wings and happiness. We'd crowd around the tiny oven watching cheese bubble through the oven door, somehow convinced it tasted better because we made it ourselves. Now whenever I get that craving for something fiery and comforting, this pizza brings me right back to those nights.

Last summer I made this for my husbands family who claimed they didnt like spicy food. They demolished the entire pizza and were asking for extra buffalo sauce by the second slice. Now its the only thing they request when they visit.

Ingredients

• Pizza dough: Homemade gives you that chewy pizzeria crust but store-bought works perfectly fine for weeknights
• Cooked chicken breast: Rotisserie chicken is your best friend here shred it up and toss it in sauce
• Buffalo wing sauce: Use your favorite brand Frank's is classic but experiment with different heat levels
• Ranch dressing: This is the cooling element that balances all that heat spread it thin so the crust doesnt get soggy
• Mozzarella and cheddar cheese: The mozzarella melts into those gorgeous strings while cheddar adds sharp flavor
• Red onion: Thin slices add a little crunch and sweetness that cuts through the spice
• Scallions and cilantro: Fresh toppings make everything feel complete and bright

Instructions

Get that oven cranking:

Crank your oven to 475°F and if you have a pizza stone get it in there now so it gets screaming hot

Roll out the dough:

Flour your surface and roll the dough into a 12-inch circle then move it to a parchment lined sheet or pizza peel

Sauce up the chicken:

Toss that shredded chicken with buffalo sauce in a bowl until every piece is coated in orange perfection

Layer the base:

Spread ranch all over the dough leaving a little rim for the crust to puff up golden and beautiful

Pile on the good stuff:

Scatter sauced chicken over the ranch then blanket it in both cheeses and those red onion slices

Bake until bubbly:

Slide it into the hot oven for 12 to 15 minutes until the crust is golden and cheese is bubbling with little brown spots

Finish with flair:

Drizzle with extra buffalo and ranch then shower with scallions and cilantro before slicing

Save

This pizza became my go-to when friends came over unexpectedly because I always have these ingredients in my fridge. Theres something magical about watching people take that first spicy bite and seeing their eyes light up.

Making It Your Own

Sometimes I swap blue cheese dressing for ranch when Im feeling fancy or add crumbled gorgonzola on top. My sister likes to add diced celery right before baking for that authentic wing experience.

Perfect Pairings

A cold beer is obvious but honestly a crisp cider cuts through the heat beautifully. If youre not drinking serve it with a simple green salad with vinaigrette to balance all that richness.

Make-Ahead Magic

You can shred the chicken and toss it with buffalo sauce up to two days ahead and keep it in the fridge. Having everything prepped means this pizza comes together in minutes.

• Mix your own spice blend into the sauce if you want more control over the heat
• Prebake the crust for 5 minutes if you like it extra crispy
• Double the recipe because leftovers are amazing cold for breakfast

Save

Hope this pizza brings as much joy to your kitchen as its brought to mine over the years.

Recipe Q&A

→ How spicy is this pizza?

The heat level depends on your buffalo sauce choice. Standard wing sauce delivers moderate warmth, while hot varieties provide serious kick. The cooling ranch and cheese balance the fire effectively.

→ Can I use rotisserie chicken?

Absolutely. A store-bought rotisserie chicken works perfectly and saves significant prep time. Simply shred about 2 cups of breast meat and toss with the buffalo sauce.

→ What's the best way to get a crispy crust?

Preheat your oven to 475°F with a pizza stone inside if you have one. For extra crunch, prebake the rolled dough for 5 minutes before adding toppings. A stone yields the crispiest results.

→ Can I make this ahead of time?

Prepare the buffalo chicken mixture up to 24 hours in advance and refrigerate. You can also shred the cheese and slice onions ahead. Assemble and bake just before serving for best texture.

→ What other toppings work well?

Blue cheese crumbles or crumbled gorgonzola add tangy depth. Jalapeño slices increase the heat. Cooked bacon bits bring smoky contrast. Keep it simple though—too many toppings make the crust soggy.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness, or use a toaster oven. Microwaving makes the crust chewy.