This post may contain affiliate links. Please read our disclosure policy.
If you love the bold, tangy kick of Buffalo chicken, this easy Buffalo Chicken Pizza is a must for your next pizza night! Loaded with ranch, Buffalo sauce, melted mozzarella, and shredded chicken, this pizza is finished with celery and blue cheese for that classic Buffalo wing flavor in every bite.
It comes together in about 30 minutes and is perfect for game day, a family pizza night, or anytime you’re craving something spicy, cheesy, and satisfying.
Try This Next: My Burrata Pizza or Easy Homemade Taco Pizza are more bold, flavor-packed pizzas to enjoy on your next pizza night!
Why I Love This Recipe
- Ready in 30 minutes: Quick enough for a weeknight dinner.
- Buffalo flavor in every bite: Spicy, creamy, tangy, and cheesy all at once.
- Easy to customize: Swap out ingredients to suit your taste.
- Crispy, chewy crust: Thanks to the use of a pizza stone and garlic butter brushed edges.
RECIPE WALK-THROUGH
Before You Begin
Make sure to prep all your toppings before stretching out the dough. Having everything ready makes topping the pizza fast and helps ensure even baking. If using a pizza stone, preheat it in the oven before starting so it’s hot and ready when the pizza goes in.
Tools & Equipment
- Pizza stone or sheet pan
- Pizza peel or large cutting board
- Rolling pin (optional)
- Fork (for docking the dough)
- Mixing bowls
- Pastry brush
- Knife and cutting board
How To Make Buffalo Chicken Pizza
See the recipe card below for full, detailed instructions
Preheat oven to 450℉. If using a pizza stone, place it in the lower ⅓ of the oven while preheating.
Stretch the dough into a 12″ circle on a cornmeal-dusted board. Dock with a fork. If using a pan, shape directly on the pan.
Mix Buffalo sauce with half the garlic powder in a bowl, then toss with shredded chicken.
Mix melted butter with remaining garlic powder. Brush the outer crust with the garlic butter.
Spread ranch over the center, then layer with Buffalo chicken, mozzarella, and red onion.
Transfer to stone or bake on sheet pan for 12-15 minutes, until golden brown and bubbly.
Remove from oven and garnish with blue cheese, green onion, drizzle of Buffalo sauce and ranch, and optional celery. Cool slightly before slicing.
Frequently Asked Questions
Can I use pre-cooked pizza crust?
Yes, but bake according to the crust package instructions.
Do I need a pizza stone?
It helps, but a regular sheet pan will still work.
Can I use homemade Buffalo sauce?
Absolutely. Just make sure it’s thick enough to coat the chicken well.
What cheese substitutes work?
Monterey Jack or a mozzarella blend are great options.
Serving Suggestions
Serve with carrot and celery sticks on the side for a full Buffalo chicken experience.
Omit the blue cheese for a milder flavor or add jalapeños for extra heat. You can also make individual pizzas or flatbreads using naan or pita.
Storage Tips
The Best Way to Store Leftovers
Wrap pizza in plastic wrap and store in a plastic bag in the fridge. Reheat in an air fryer if you have one, using the tips found in my Air Fryer Pizza post. Otherwise, reheat in a warm oven.
Recipe Tips
- Let your dough come to room temperature before stretching.
- Preheat your pizza stone to ensure a crisp crust.
- Use a fork to dock the dough and prevent bubbles.
- Drizzle ranch and Buffalo sauce after baking for best flavor.
More Pizza Recipes
Buffalo Chicken Pizza
Ingredients
- 1 pound Fresh pizza dough or frozen and thawed
- Cornmeal for dusting
- ⅓ cup Buffalo sauce plus more for garnish
- 2 tablespoons Salted butter melted
- 2 teaspoons Garlic powder divided
- 2 cups Shredded chicken breast (about 8 ounces)
- ½ cup Ranch dressing plus more for garnish
- 1 ½ cups Freshly grated mozzarella cheese
- ¼ cup Red onion very thinly sliced
- 2 ounces Crumbled blue cheese
- 2 Green onions thinly sliced
- 1 Small stalk of celery very thinly sliced, optional garnish
Instructions
- Preheat oven to 450℉. Position the rack in the lower ⅓ of the oven. If you have a pizza stone, place the stone on the rack and allow it to heat up.
- Stretch the pizza dough into about a 12” circle on a large cutting board or pizza peel dusted with cornmeal. Dock (poke) gently with fork, this helps prevent large air bubbles. If baking on a sheet pan, transfer to the sheet pan and re-shape if needed. *If using fresh dough and it isn’t rolling out easily, cover it with plastic wrap and allow it to rest for 10 minutes, then try again.
- Place the Buffalo sauce and half the garlic powder in a large bowl, mix briefly, then add chicken. Toss to combine.
- In a small bowl, mix the melted butter with the remaining garlic powder.
- Brush the melted butter and garlic around the edge of the pizza to create a 1” garlic butter crust. Top the pizza with the ranch dressing, chicken, mozzarella, and red onion.
- Transfer pizza to the pizza stone, or place the sheet pan in the oven if using. Bake for 12-15 minutes, or until cheese is melted and golden brown.
- Remove from oven, garnish immediately with the blue cheese, green onion, light drizzle of Buffalo sauce, ranch dressing, and celery. Allow to cool 5 minutes before slicing and serving.
Notes
- Most grocery stores have frozen balls of pizza dough, which you can thaw overnight in the fridge. You can also buy a pound of dough from your local pizza place.
- You can use canned pizza crust in a pinch, but it will affect the flavor and texture. Follow package directions for baking.
- If you don’t have cornmeal, lightly dust your work surface with flour.
- A pizza stone is recommended for best results. The stone distributes heat evenly, and dries out the bottom of the crust, resulting in a crispy and chewy crust.
- Pizza should be cooked low in the oven near the heating element, hot and fast.
- Freshly grated cheese melts best, but bagged can be used as well.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
