Buffalo Chicken Pizza

updated Jan 24, 2022
summer
Buffalo Chicken Pizza Recipe

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

Serves4

Makes2 (10-inch) pizzas

Prep20 minutes to 25 minutes

Cook18 minutes to 24 minutes

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Buffalo Chicken Pizza
Credit: Jenny Huang

What do Caesar roasted broccoli, brookies, and creamy chicken Alfredo lasagna roll-ups have in common? They’re the result of two irresistible dishes combined into one. But if there’s one culinary mash-up I’m most excited about, it’s this spicy, sports bar-inspired ‘za. Buffalo chicken pizza features all the Buffalo wing essentials — tender chicken, spicy Buffalo sauce, and tangy blue cheese — and starts with a number of shortcuts to get dinner on the table faster.

Credit: Jenny Huang

What Is Buffalo Chicken Pizza Made Of?

Buffalo chicken pizza begins with a pound of pizza dough. Make it from scratch, or pick up a round of dough from the grocery store or your local pizzeria. You’ll also need blue cheese dressing, shredded cooked chicken, hot sauce, red onions, blue cheese, and mozzarella cheese.

Can I Meal Prep Buffalo Chicken Pizza?

Yes! There are two ways to approach meal prepping this pizza. You can prepare the pizzas and freeze them unbaked, then bake from frozen on a preheated pan until the crust browns and cheese melts. Alternatively, shred the cheeses, make the dough (or buy it), and cook and shred the chicken (or opt for a rotisserie chicken instead!). Refrigerate each element separately and assemble just before baking.

How Do I Store Leftover Buffalo Chicken Pizza?

Cool leftover slices of pizza before storing so that the cheese from one slice won’t stick to the bottom of another. Place the pieces in a gallon-size zip-top bag or in an airtight container separated with a piece of parchment paper or aluminum foil.

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

I’ve never liked leftover pizza served cold, and as a result I learned long ago that the microwave is not the way to bring the slices back to life.

  • Oven: Heat at 350°F until the cheese melts and crust is crisp.
  • Stovetop: Cook in a skillet for 6 to 8 minutes, covered, over medium heat.
  • Air Fryer: Air fry at 320°F until cheese melts and crust is crisp.

Buffalo Chicken Pizza Recipe

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

Prep time 20 minutes to 25 minutes

Cook time 18 minutes to 24 minutes

Makes 2 (10-inch) pizzas

Serves 4

Nutritional Info

Ingredients

  • 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

Instructions

  1. Divide 1 pound pizza dough into two pieces. If the dough is cold, cover with plastic wrap and let sit at room temperature for at least 2 hours before proceeding. The dough is ready when it does not bounce back when stretched.

  2. Place 2 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave until melted, about 20 seconds. Add 1/4 cup hot sauce and 1/2 teaspoon garlic powder and whisk to combine. Add 2 cups shredded, cooked chicken and stir to combine.

  3. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater if needed (about 1 cup). Crumble 1 ounce blue cheese (about 1/4 cup). Place both in a small bowl and toss to combine.

  4. Prepare the following, keeping them separate on the cutting board: Very thinly slice 1/4 medium red onion (1/2 cup). Thinly slice 1 medium scallion.

  5. Arrange a rack in the lowest position of the oven. Place a pizza stone or pizza steel on the rack if you have one. Heat the oven to 500°F.

  6. Bake 1 pizza at a time: Lightly 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. Gently stretch 1 ball of the dough into a 10-inch round and place it on the peel or baking sheet. Spread half of the blue cheese dressing (about 3 tablespoons) onto the dough with the back of a spoon, leaving a 1/2-inch border. Top evenly with half of the Buffalo chicken and half of the cheese mixture. Scatter half of the red onions on top.

  7. Slide the pizza onto the pizza stone or steel, or place the baking sheet in the oven. Bake until the crust is well-browned and the cheese is bubbling and browned in spots, 9 to 12 minutes.

  8. Transfer the pizza to a wire rack. Repeat assembling and baking the second pizza (or freeze the unbaked pizza instead — see Recipe Notes). Top with the scallions before slicing and serving.

Recipe Notes

Storage: Leftover pizza can be refrigerated in an airtight container for up to 4 days. Reheat slices in a 350ºF oven, on the stovetop, or in an air fryer.

Make ahead: Freeze the assembled, unbaked pizza on a baking sheet until frozen solid. Wrap the pizza tightly with plastic wrap, then aluminum foil. Freeze for up to 1 month. When ready to bake, unwrap the pizza and bake from frozen on a preheated pan or baking sheet until golden-brown and the cheese is melted, about 15 minutes.