Dinner

Buffalo Chicken Pizza Recipe

ByMariam Harutyunyan February 24, 2026February 24, 2026

Introduction

Buffalo Chicken Pizza is a delicious twist on a classic favorite, combining spicy buffalo sauce with creamy ranch and gooey mozzarella. This homemade pizza brings bold flavors and a crispy crust that’s perfect for game day or a satisfying weeknight meal.

A close-up of a pizza cut into slices with a thick, golden brown crust with some melted and browned cheese spots on it. The first layer is melted white cheese covering the base, topped with a layer of reddish-orange sauced shredded chicken pieces scattered across. Small green onion pieces add a fresh touch on top. White creamy sauce is drizzled over the whole pizza in thin, uneven lines. The pizza sits on a round white pan with a slightly visible rim, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm water (around 110 degrees)
1 teaspoon sugar

2 1/4 teaspoons active dry yeast
2 cups flour (all-purpose or bread flour)

3 tablespoons olive oil
1/2 teaspoon salt

4 ounces cream cheese (room temperature)
1 teaspoon ranch seasoning mix
1 cup chopped cooked chicken

1/2 cup buffalo sauce
8 ounces mozzarella, shredded
1 tablespoon chopped green onions

Ranch dressing or blue cheese, for serving

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar. Sprinkle yeast on top and let it bloom for about 10 minutes until foamy.
Step 2: Add flour, olive oil, and salt to the yeast mixture. Using the dough hook, knead on medium speed until the dough is smooth and comes together, adding flour a little at a time if needed.

Step 3: Transfer the dough to an oiled bowl, cover, and place it in the oven with the light on. Let it rise for about one hour until doubled in size.
Step 4: Preheat the oven to 500 degrees Fahrenheit after the dough has risen for 30 minutes.
Step 5: Punch the risen dough down, then roll it out on a well-floured surface into a 12-inch circle.

Step 6: Place the rolled dough onto a pizza stone or pan.
Step 7: Microwave cream cheese until soft and melty, then stir in ranch seasoning to combine well.
Step 8: Spread the cream cheese mixture evenly over the pizza crust.

Step 9: Sprinkle all but 1/4 cup of the shredded mozzarella evenly over the cream cheese layer.
Step 10: Toss chopped chicken with buffalo sauce until coated, then spread it evenly over the pizza.
Step 11: Top the pizza with the remaining mozzarella cheese.

Step 12: Bake for 10 minutes, or until the crust is golden and the cheese has melted.
Step 13: Sprinkle chopped green onions on top and drizzle ranch or blue cheese dressing over the pizza before serving, if desired.

Tips & Variations

For extra crispiness, preheat the pizza stone in the oven before placing the dough on it.

Use cooked rotisserie chicken to save time in preparing the chicken topping.
Swap buffalo sauce for BBQ sauce for a milder, smoky flavor.
Add sliced celery or bell peppers after baking for a fresh crunch.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 375 degrees Fahrenheit for 5 to 7 minutes to maintain a crispy crust. Avoid microwaving to prevent sogginess.

How to Serve

A close-up of a thick-crust pizza with three visible slices on a white plate, placed on a white marbled surface. The crust is golden brown with a slightly puffed texture. The first layer is a rich red tomato sauce, covered by melted white mozzarella cheese that is bubbly and slightly browned in spots. On top of the cheese are chunks of orange-colored cooked chicken pieces. Drizzled across the chicken and cheese is a light white creamy sauce, and small green pieces of chopped green onions are scattered over the pizza, adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the day before and refrigerate it overnight. Let it come to room temperature and rise for about 30 minutes before rolling out.