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This homemade buffalo chicken pizza recipe combines two of America's favorite game day dishes - buffalo chicken wings and pizza. What could be better?
Pizza, pizza, pizza - from Hawaiian chicken pizza to a Philly cheesesteak pizza to a chicken tikka pizza to homemade pepperoni pizza.
And this buffalo chicken pizza is the latest and greatest. You get the spiciness from the buffalo sauce that is offset by the mozzarella and blue cheese. Let's be honest, who doesn't love the combination of these flavors?
Why This Recipe Works
- Perfect crust - The homemade pizza dough leads to that perfect crust which is crispy and airy at the same time.
- Cheesy - When you have pizza, you expect cheese and you get that with this recipe by having both mozzarella and blue cheese.
- Flavorful - If you are a fan of buffalo chicken, this is right up your alley.
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Ingredient Notes
- Pizza dough - While I like to make my own, store-bought dough works fine.
- Chicken - If you want an easy dinner, rotisserie chicken is the way to go.
- Hot sauce - Use your favorite sauce. Texas Pete is my go-to.
- Tomato sauce - By mixing with the hot sauce, it mellows the heat slightly. Use low-sodium if you can.
- Cheese - Some freshly grated mozzarella cheese and a little blue cheese works perfect for this buffalo chicken pizza.
Ingredient Swaps
As with any recipe, you can mix up the ingredients you use. Some variations include:
- While I like rotisserie chicken for its ease, you can cook your own chicken and shred.
- While mixing the butter and hot sauce makes your own buffalo sauce, you can simply use store-bought.
- I like the traditional mozzarella cheese, but gouda, cheddar, fontina or havarti cheese all are good substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
If cooking chicken, season with salt and pepper and cook for 3-4 minutes per side over medium-high heat. Remove and shred.
In the same skillet, heat the butter, hot sauce, Worcestershire sauce and tomato sauce. Toss the chicken in and cook until the sauce has reduced by half.
Shape the pizza dough and evenly spread the buffalo chicken mixture on top. Add the cheese and scallions. Broil on a pizza stone for 4-5 minutes, or until bubbly on top.
FAQs
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 dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
The tomato sauce helps balance out the spiciness from the hot sauce while also making it closer to a more traditional pizza.
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this buffalo chicken pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own buffalo sauce, store-bought works fine.
- You can use rotisserie chicken instead of cooking your own to save some time.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
If you’ve tried this buffalo chicken pizza recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Buffalo Chicken Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- 1 lb shredded chicken (rotisserie or cooked)
- 3 tablespoon unsalted butter
- 3 tablespoon hot sauce
- 2 teaspoon Worcestershire sauce
- ⅓ cup tomato sauce
- 8 oz fresh mozzarella, diced into ½" cubes
- ½ cup blue cheese crumbles
- 2 scallions, thinly sliced
- sprinkle of cornmeal
- blue cheese or ranch dressing (optional)
Instructions
Pizza Dough
- 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.
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 tablespoon 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.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own buffalo sauce, store-bought works fine.
- You can use rotisserie chicken instead of cooking your own to save some time.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Chris says
I love the one at Mellow Mushroom!
Ty says
This looks amazing!