Buffalo Chicken Pizza

Spicy Buffalo chicken plus gooey, crispy pizza is a culinary mash-up masterpiece.

What Is Buffalo Chicken Pizza Made Of?

A pound of pizza dough is used to make buffalo chicken pizza. You can make it from home or buy a round of dough from the grocery store or a pizzeria. Blue cheese dressing, shredded cooked chicken, spicy sauce, red onions, blue cheese, and mozzarella cheese will also be required.

Can I Meal Prep Buffalo Chicken Pizza?

Yes! There are two approaches to meal planning for this pizza. The pizzas can be made ahead of time and frozen unbaked, then baked from frozen on a hot pan until the dough browns and the cheese melts. Alternatively, shred the cheeses, prepare (or buy) the dough, and cook and shred the chicken (or use rotisserie chicken!). Refrigerate each component individually before assembling immediately before baking.

How Do I Store Leftover Buffalo Chicken Pizza?

Cool leftover pizza slices before keeping them to prevent cheese from sticking to the bottom of another. Place the pieces in a gallon zip-top bag or an airtight container with parchment paper or aluminum foil between them.

What’s the Best Way to Reheat Buffalo Chicken Pizza?

I’ve never been a fan of cold leftover pizza, so I learned long ago that reheating the slices in the microwave is not an option.

Buffalo Chicken Pizza

Difficulty: Advanced Prep Time 20 min Cook Time 25 min Rest Time 18 min Total Time 1 hr 3 mins Servings: 4 Best Season: Summer


  • Heat in the oven at 350°F until the cheese melts and the crust is golden brown.
  • On the stovetop, cook for 6 to 8 minutes, covered, over medium heat in a skillet.
  • Air fry at 320°F until the cheese melts and the crust crisps.

1 pound store-bought or homemade pizza dough
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank’s RedHot
1/2 teaspoon garlic powder
2 cups shredded, cooked chicken (about 8 ounces)
4 ounces low-moisture mozzarella cheese, shredded (about 1 cup)
1 ounce blue cheese
1/4 medium red onion
1 medium scallion
Cornmeal or all-purpose flour, for dusting
6 tablespoons blue cheese dressing, divided


  1. 1 pound pizza dough, divided into two pieces If the dough is cold, wrap it in plastic wrap and set it aside for at least 2 hours to get to room temperature. When you stretch the dough, it should not bounce back.

  2. In a medium microwave-safe bowl, melt 2 tablespoons unsalted butter. Microwave for 20 seconds or until melted. Whisk together 1/4 cup hot sauce and 1/2 teaspoon garlic powder. Stir in 2 cups cooked, shredded chicken to mix.

  3. If needed, grind 4 ounces low-moisture mozzarella cheese on a box grater with big holes (about 1 cup). 1 ounce blue cheese (approximately 1/4 cup) crumbled Toss both ingredients together in a small bowl.

    Prepare the following items on the cutting board, keeping them separate: 1/4 medium red onion (1/2 cup) thinly sliced 1 medium scallion, thinly sliced

  4. Place a rack in the oven's lowest position. If you have one, place it on the rack with a pizza stone or pizza steel. Preheat the oven to 500 degrees Fahrenheit.

    Dust a pizza peel (if using a baking steel or stone), rimless baking sheet, or upside-down rimmed baking sheet with cornmeal or all-purpose flour and bake 1 pizza at a time. Place 1 ball of dough on the peel or baking sheet and gently stretch it into a 10-inch round. With the back of a spoon, spread half of the blue cheese dressing (about 3 tablespoons) onto the dough, leaving a 1/2-inch border. Half of the Buffalo chicken and half of the cheese mixture should be evenly distributed. On top, scatter half of the red onions.

  5. Place the baking sheet in the oven or slide the pizza onto the pizza stone or steel. Bake for 9 to 12 minutes, or until the crust is well-browned and the cheese is bubbling and browned in patches.

    Place the pizza on a wire rack to cool. Repeat with the second pizza, assembling and baking it (or freeze the unbaked pizza instead – see Recipe Notes). Before slicing and serving, sprinkle the scallions over top.

    Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. Reheat slices in an air fryer, on the stovetop, or in a 350°F oven. Plan ahead: On a baking sheet, freeze the assembled, unbaked pizza until firm. Wrap the pizza in plastic wrap and then aluminum foil securely. Freeze for up to a month in advance. When ready to bake, unwrap the pizza and bake it from frozen on a prepared pan or baking sheet for 15 minutes, or until golden brown and the cheese has melted.
Keywords: Buffalo, Chicken, Pizza

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