Buffalo Chicken Pizza
If you love the bold, tangy kick of Buffalo chicken, this easy Buffalo Chicken Pizza is a must for your next pizza night!
Servings: 8 slices
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
Calories: 369kcal | Carbohydrates: 30g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1109mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
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