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

Cook Time 5

Total Time 25

Servings slices

Calories 309kcal

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.

Take the time to make your own dough. My go-to is this no-knead pizza dough.

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.