This homemade buffalo chicken pizza recipe combines two of America's favorite game day dishes - buffalo chicken wings and pizza. What could be better?
This pizza is actually something my wife 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.
- 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.
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.
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.
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.
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
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Buffalo Chicken Pizza
- 250 grams all-purpose flour (2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
- 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)
- 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.
- 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.
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
- Use 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. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: 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.