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buffalo chicken pizza on parchment paper

Buffalo Chicken Pizza

This easy and tasty pizza 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 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
  • 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)


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.


  • 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.


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