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Homemade buffalo chicken pizza

Buffalo Chicken Pizza

5 from 2 votes
This Buffalo chicken pizza recipe is A MUST for all Buffalo lovers! Enjoy spicy Buffalo sauce slathered over pizza dough and blue cheese.
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 12 slices
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Ingredients
  

  • 1 Weeknight Whole Wheat Pizza Crust 1/2 recipe to make 1 crust, freeze the second crust, or use your favorite pizza dough recipe—enough to yield one 11x14-inch pizza**
  • 1 cup Buffalo sauce I used Frank’s
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 8 ounces chicken breast cooked and shredded, between 2 1/2 and 3 cups; see this post for Crock Pot Shredded Chicken, How to Cook Shredded Chicken, Baked Chicken Breast, or Instant Pot Chicken
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese 2 ounces—I used gorgonzola; swap feta for a more mild taste
  • 1/2 small red onion thinly sliced
  • 2 green onions thinly sliced

Instructions
 

  • Place rack in upper 1/3 of oven and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or dust with cornmeal or flour.
  • In a large bowl, whisk together the Buffalo sauce, garlic powder, and chili powder.
    Buffalo sauce being whisked
  • Add shredded chicken and toss to coat.
    Shredded buffalo chicken in a bowl
  • Place the dough on a lightly floured work surface and roll into a 11x14-inch rectangle. Gently transfer the rolled dough to a prepared baking sheet. Top with the chicken-sauce mixture, leaving a 3/4 inch border around all sides.
    Shredded meat on dough
  • Sprinkle on the mozzarella, blue cheese, and red onion. Bake for 15-18 minutes, until the crust is crisp and golden. Sprinkle with the green onion. Slice and serve.
    Unbaked buffalo chicken pizza with onions

Notes

  • **Prep time does not include dough, as this will vary by the recipe used. If using the dough in the recipe, allow 45 minutes additional.
  • TO MAKE AHEAD: If using the dough listed in the recipe, it can be left to rise in the refrigerator overnight, instead of resting at room temperature for 30 minutes as directed in the recipe. Simply remove the dough from the refrigerator 45 minutes before you are ready to bake and proceed with the recipe as directed. If you are freezing half of the dough, do so before allowing it to rest at room temperature.

Nutrition

Serving: 1slice (of 12)Calories: 155kcalCarbohydrates: 15gProtein: 11gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 188IUVitamin C: 1mgCalcium: 104mgIron: 1mg

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