Bold Buffalo Chicken Pizza (Print Version)
Crispy crust layered with spicy buffalo-coated chicken, tangy ranch, and bubbly mozzarella for a satisfying meal with a kick.
# What You Need:
→ Dough
01 - 1 pound pizza dough, homemade or store-bought
→ Chicken
02 - 2 cups cooked chicken breast, shredded
03 - 1/2 cup buffalo wing sauce
→ Sauce
04 - 1/3 cup ranch dressing
→ Cheese
05 - 1 1/2 cups shredded mozzarella cheese
06 - 1/2 cup shredded cheddar cheese
→ Toppings
07 - 1/3 cup thinly sliced red onion
08 - 2 tablespoons sliced scallions
09 - 1 tablespoon chopped fresh cilantro
→ For Serving
10 - Extra buffalo sauce, for drizzling
11 - Extra ranch dressing, for drizzling
# How To Make:
01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven while preheating.
02 - On a floured surface, roll out the pizza dough to a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel if using a stone.
03 - In a bowl, toss the shredded chicken with buffalo wing sauce until evenly coated.
04 - Spread ranch dressing evenly over the rolled-out dough, leaving a small border for the crust.
05 - Scatter the buffalo chicken over the sauce, then top with mozzarella and cheddar cheeses. Sprinkle sliced red onion over the cheese.
06 - Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly and starting to brown.
07 - Remove from oven. Drizzle with extra buffalo sauce and ranch as desired. Garnish with scallions and cilantro. Slice and serve immediately.
# Expert Tips:
01 -
- Its basically buffalo wings in pizza form but way less messy and you can eat it with your hands
- The ranch gets all warm and creamy as it bakes into the crust which is a flavor combination I didnt know I needed
02 -
- I learned the hard way that too much ranch makes the crust soggy so use a light hand when spreading it
- Let the pizza rest for like 3 minutes before slicing or all that cheese will slide right off with your first cut
03 -
- Room temperature dough stretches so much easier than cold dough so take it out of the fridge an hour before baking
- A pizza peel makes transferring to the stone feel professional but the back of a baking sheet works too