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overhead shot of buffalo chicken pizza on parchment paper

Buffalo Chicken Pizza

This easy buffalo chicken pizza recipe combines two of America's favorite game day dishes - buffalo chicken wings and pizza.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 slices
Calories 309kcal
Author Ryan Beck


Pizza Dough

  • 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)


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.

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.


  • 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 buffalo chicken 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 buffalo chicken pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.


Serving: 1slice | Calories: 309kcal | Carbohydrates: 38g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 649mg | Potassium: 369mg | Fiber: 4g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 3.3mg | Calcium: 70mg | Iron: 2mg