This easy buffalo chicken pizza recipe combines two of America’s favorite game day dishes – buffalo chicken wings and pizza. What could be better?
The Super Bowl is here! And for most people the Super Bowl is all about buffalo chicken wings. If not wings, perhaps some pizza? But hey I’ve already shared some baked teriyaki chicken wings. So I thought I’d change it up and combine two of America’s favorites with this buffalo chicken pizza.
This pizza is actually something Lauren has been making since grad school and is inspired by Rachel Ray. Like any recipe I use as inspiration, I adapted to my tastes – in this case adding more butter and hot sauce to make it tastes more like buffalo chicken to me. While Rachel’s recipe was good, it was just a little too much like tomato sauce. BTW, funny story about this specific pizza recipe. When Lauren and I first started dating, she mentioned how much she liked it. At the time I didn’t question anything until later on I was making something with blue cheese and she said she doesn’t like blue cheese. I immediately pointed out that one of her favorite pizza has blue cheese! Then she said she just doesn’t like a ton of blue cheese but I do, so I always put more on one side just for me.
So if you’re short on ideas for the Super Bowl and love buffalo chicken and pizza but can’t decide which one to make or order, don’t hesitate in giving this a try.
What Ingredients are in this Easy Buffalo Chicken Pizza?
- Pizza dough
- Chicken
- Butter
- Hot sauce
- Worcestershire sauce
- Tomato sauce
- Mozzarella cheese
- Blue cheese
- Scallions
- Garlic powder
Do I Have to Make My Own Pizza Dough?
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
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This easy buffalo chicken pizza recipe combines two of America's favorite game day dishes - buffalo chicken wings and pizza.
- 1 1/2 tsp dry active yeast
- 3/4 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 lb shredded chicken (rotisserie or cooked)
- 3 tbsp unsalted butter
- 3 tbsp hot sauce
- 2 tsp Worcestershire sauce
- 1/3 cup tomato sauce
- 8 oz fresh mozzarella, diced into 1/2" cubes
- 1/2 cup blue cheese crumbles
- 2 scallions, thinly sliced
- 1/2 tsp garlic powder
- sprinkle of cornmeal
- blue cheese or ranch dressing (optional)
In large bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
Gradually add flour, olive oil and salt and mix with wooden spoon until just combined. Add just enough flour where the mixture goes from a batter consistency to dough consistency. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Cover and allow to rise for another 2 hours before using with pizza.
Preheat oven to 450F. If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Add salt and pepper to chicken and cook on skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred and set aside.
In a medium skillet, heat butter, olive oil, hot sauce, Worcestershire sauce and tomato sauce. Add chicken to sauce and coat. Set aside.
Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
Add the chicken and hot sauce mixture, making sure it's evenly spread. Add the mozzarella cheese evenly on top of sauce. Top with the blue cheese and chopped scallions. Brush the crust with olive oil and sprinkle with garlic powder.
Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. Top with some blue cheese or ranch dressing Serve immediately.
I love the one at Mellow Mushroom!
This looks amazing!