This homemade 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. But to me, this is truly the best buffalo chicken pizza out there.
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 Homemade Buffalo Chicken Pizza Recipe?
- Pizza dough
- Hot sauce
- Worcestershire sauce
- Tomato sauce
- Mozzarella cheese
- Blue cheese
- Garlic powder
How to Make Buffalo Chicken Pizza
- Heat olive oil in skillet over medium-high heat. Salt and pepper the chicken and cook for 4 minutes per side or until cooked through. Remove and shred chicken.
- In same skillet, heat butter, hot sauce, Worcestershire sauce and tomato sauce. Add chicken and toss to coat. Cook until sauce has reduced by half.
- Shape pizza dough and evenly spread buffalo chicken mixture on pizza. Top with mozzarella cheese, blue cheese and chopped scallions.
- Once pizza stone has been at 500°F for 1 hour, turn on broiler and cook pizza for 4-5 minutes or until crust is golden brown on bottom and top. Serve immediately.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night.
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!
What is the Best Temperature to Cook Homemade Pizza?
There are a couple of important steps when it comes to homemade pizza. First of if you want to make a pizza just as good a local pizzeria, you need a pizza stone. Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack.
From there, leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
- BBQ Chicken Pizza
- Peach Prosciutto Balsamic Pizza
- Roasted Butternut Squash Apple Pizza
- Charred Brussels Sprouts Pizza
- Pear and Prosciutto Pizza
Easy Buffalo Chicken Pizza
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Buffalo Chicken Pizza
- 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
- sprinkle of cornmeal
- blue cheese or ranch dressing (optional)
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. 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. Use when ready.
Buffalo Chicken Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium-high 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, hot sauce, Worcestershire sauce and tomato sauce. Add chicken to sauce and coat. Set aside.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- 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.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Top with some blue cheese or ranch dressing. Serve immediately.