Buffalo Chicken Pizza

5 from 3 votes

Everything you love about a platter of Buffalo wings—the juicy chicken, spicy Buffalo sauce, cool blue cheese, crunchy celery—smothered on a pizza with red onions and gooey mozzarella cheese. This spicy, tangy pizza is a guaranteed crowd pleaser and winning game day appetizer, but if you love Buffalo chicken, you will want it for dinner any night of the week! The dough I recommend for this recipe is from my Homemade Pizza Rolls. This recipe yields a larger, sturdier crust than my other favorite pizza dough recipe—Perfect Pizza Dough—so it's ideal for a super-loaded pizza like this Buffalo Chicken Pizza. The Perfect Pizza Dough is a bit smaller and more tender, so it might not hold up to these hefty toppings.

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

Servings: 11x14-inch pizza, Serves 4

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Ingredients

1/2 recipe Weeknight Whole Wheat Pizza Crust to make 1 crust (or 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
1 1/2 cups shredded mozzarella cheese (3 to 4 ounces)
1/2 cup crumbled blue cheese (2 ounces—I used gorgonzola)
1/3 cup diced celery (about 1 stalk, depending on size)
1/3 cup diced red onion (about 1/2 of a small red onion)

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. Add shredded chicken and toss to coat.
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 size. Sprinkle on the mozzarella, blue cheese, celery, and red onion. Bake for 15-18 minutes, until the crust is crisp and golden. Slice and serve.

Notes

**Prep time does not include dough, as this will vary by recipe used. If using the dough in the recipe, allow 45 minutes additional. Make ahead notes: 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.

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