My family loves traditional pizza (we are New Yorkers, after all!), but we also like a good pizza twist. It was my younger son Charlie who turned me on to Buffalo Chicken Pizza. This pizza is so full of flavor, with lots of chicken, onions and scallions, multiple cheeses, and a wing-inspired Buffalo sauce. A store-bought crust and a rotisserie chicken make it easy to pull together in less than half an hour!
Buffalo chicken pizza, as the name suggests, is a combination of pizza and Buffalo chicken — in this case, not wings, of course, but cooked chicken, tossed with that inimitable Buffalo sauce. I was skeptical at first; it seemed like a mashup of incongruous ingredients that wouldn’t add up to something cohesive. But oh boy, was I ever wrong — Buffalo chicken pizza is the greatest.
Table of Contents
This easy Buffalo Chicken Pizza recipe comes together in a snap thanks to a rotisserie chicken and refrigerated pizza dough!Tweet This
- Pizza dough – I picked the Round & Thin version of Jus-Rol pizza dough for this recipe. The trattoria-style pizza dough bakes up perfectly crispy and is the ideal base for a generous pile of toppings.
- Chicken – Another great shortcut is that you can use chicken from a rotisserie chicken. Dice the chicken into ½-inch pieces so it stays put as a topping. Or use leftover slow cooker shredded chicken.
- Buffalo sauce – Buffalo sauce is simply a combo of melted butter and hot sauce. Frank’s Red Hot is the traditional sauce used in “Buffalo” recipes, but you should feel free to play around with what you have on hand, tasting it to see how spicy your sauce is. Some of the Buffalo sauce is tossed with the chicken, and some is spread on the pizza dough base so you get maximum Buffalo flavor in every bite.
- Mozzarella cheese – The classic pizza cheese, and perfect as a mild, melty topping in this not-so-classic pizza.
- Blue cheese – Next, add in some tangy blue cheese, which is the classic partner to Buffalo chicken wings! I love the combo of the two cheeses in this pizza.
- Red onion and scallions – Two members of the onion family add color and snap to this pizza.
How to Make Buffalo Chicken Pizza
- Prep the kitchen: Preheat the oven to 425 degrees. Bring the pizza dough to room temperature.
- Make the sauce: Combine the butter, ¼ cup hot sauce, and garlic powder.
- Sauce the chicken: Toss the chicken with half of the hot sauce mixture.
- Assemble the pizza: Unroll the pizza dough onto a rimmed baking sheet. Brush the remaining butter-hot sauce mixture over the pizza dough, leaving a ½-inch border. Distribute the chicken evenly over the sauce, then sprinkle over the cheeses. Sprinkle the onions and scallions over the top.
- Bake: Bake until the cheese has melted and the bottom is firm and golden brown around the edges, about 15 to 20 minutes.
- Create the Buffalo sauce: While the pizza is cooking, mix up the Creamy Buffalo Sauce for the topping, if using.
- Drizzle: After the baked pizza has rested for a minute or two, drizzle the sauce over the top of the pizza and serve hot.
- You can drizzle the sauce over the pizza with a spoon. Or, if you have a squeeze bottle, you can make nice squiggly lines over the top of the pie after it is baked.
- If you have crema, you can use that instead of the sour cream and milk.
Buffalo sauce originated in Buffalo, New York, where chef Teressa Bellissimo invented the characteristic spicy sauce. Legend has it that the original recipe contained butter, hot sauce, and cayenne — but the cayenne has fallen by the wayside since.
If you use Jus-Rol, like me, you don’t need to pre-cook the dough. This pre-made pizza dough is thin enough that it reliably cooks all the way through.
If you’re rolling out the dough yourself, though, it will probably turn out thicker. In that case, try cooking the pizza without any toppings on it for up to 5 minutes and then dressing it with all the cheese and Buffalo flavoring your heart desires to ensure that you don’t end up with raw dough in the center.
If you’re using a pre-rolled dough like Jus-Rol, you only need to let the dough sit for a couple of minutes for it to thaw out from the fridge. When using store-bought dough that comes in a ball, you’re going to need to give it up to 20 minutes to get to room temperature before beginning to roll it out into a pizza shape. Let it rest between rollings, and keep going until it is thin.
I have to confess that about 90 percent of my pizza-making involves purchased pizza dough. I don’t usually have the foresight or the energy to make my own dough very often.
I’ve used a number of pizza doughs and love getting balls of dough from a supermarket or pizza shop. Or, look for Jus-Rol pizza dough, which is available in the refrigerated dairy case, and comes rolled on baking paper for easy unrolling, easy baking, and easy cleanup. Check out the Jus-Rol store locator to find this delicious pizza dough and other refrigerated doughs near you
What to Serve With Buffalo Chicken Pizza
More Buffalo Recipes
- Slow Cooker Buffalo Chicken Meatballs
- Roasted Buffalo Cauliflower Steaks
- Buffalo Chicken and White Bean Chili
- Buffalo Turkey Burger Sliders
- Instant Pot Buffalo Chicken Dip
This post is sponsored by Jus-Rol, but all opinions are my own!
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Buffalo Chicken Pizza
- 1 package (7.8-ounce) Jus-Rol Round & Thin Pizza Dough (or other prepared pizza dough)
- ¼ cup (½ stick) unsalted butter (melted)
- ¼ cup Frank's Red Hot sauce (or other hot sauce; to taste)
- ½ teaspoon garlic powder
- 2 cups diced cooked chicken breast
- 8 ounces shredded mozzarella cheese
- ⅓ cup crumbled blue cheese
- ½ cup small diced red onion
- 2 scallions (thinly sliced; white and green parts)
For the Creamy Buffalo Sauce (optional)
- 2 tablespoons Frank's Red Hot Sauce (or other hot sauce; to taste)
- ¼ cup sour cream
- 1 tablespoon milk
- Preheat the oven to 425 F. Let the pizza dough sit out at room temperature while you prepare the topping.
- Combine the melted butter, ¼ cup hot sauce, and garlic powder in a small bowl. Place the chicken in a medium bowl, pour over half of the hot sauce butter mixture, and toss to coat well.
- Unroll the pizza dough onto a rimmed baking sheet so that it is on the parchment paper. Brush the remaining butter hot sauce mixture over the pizza dough, leaving a ½ inch border. Distribute the chicken evenly over the sauce, then sprinkle over the mozzarella and blue cheeses. Sprinkle the onions and scallions over the top.
- Bake until the cheese has melted and the bottom is firm and golden brown around the edges, 15 to 20 minutes. Remove from the oven and let sit for a few minutes before slicing and serving. While the pizza is cooking, mix up the Creamy Buffalo Sauce for the topping, if using. In a small bowl, blend the hot sauce with sour cream and milk.
- After the baked pizza has rested for a minute or two, drizzle the sauce over the top of the pizza (use a squeeze bottle if you have one!), and serve hot.
- You can drizzle the sauce over the pizza with a spoon, or if you have a squeeze bottle, you can make nice squiggly lines over the top of the pie after it is baked.
- If you have crema, you can use that instead of the sour cream and milk.
Nutrition information is automatically calculated, so should only be used as an approximation.