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Buffalo Chicken Pizza Recipe

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★★★★★

4.8 from 97 reviews

This Buffalo Chicken Pizza combines the bold flavors of spicy buffalo sauce, tender cooked chicken, fresh mozzarella, red onions, and jalapenos on a crispy, airy homemade crust. Perfectly baked on a pizza steel and finished with a hint of honey drizzle, this pizza balances spice and sweetness with a satisfying crunch. Served best with ranch or blue cheese dressing on the side, it’s a delicious twist on classic buffalo chicken in pizza form.

Ingredients

Scale

For the Dough and Crust

  • 18–20 ounces pizza dough (fully proofed)
  • 1/3 cup flour (for crust and pizza peel)

For the Toppings

  • 8 ounces chicken breast (cut into thin bite-sized strips)
  • 6 ounces fresh mozzarella (preferably mozzarella pearls)
  • 1/2 cup buffalo sauce (divided)
  • 1/2 red onion (thinly sliced)
  • Sliced fresh jalapeno (to taste)
  • Honey (for drizzling)

For Serving

  • Ranch or blue cheese dressing (on the side)

Instructions

  1. Dough Proofing: Remove the pizza dough from the fridge and place it in a greased bowl. Cover securely with plastic wrap or aluminum foil and let it rest at room temperature for 3-4 hours, or until it is no longer cool to the touch and has nearly doubled in size. This step is essential to achieve a soft and airy crust.
  2. Oven and Pizza Steel Preheat: Preheat your oven to its highest temperature, typically between 500-550°F (260-288°C). Place a pizza steel or pizza stone on a rack about 8 inches from the top broiler and allow it to heat for one hour to ensure even and intense heat transfer for a crispy crust.
  3. Cook the Chicken: Heat a small amount of oil in a saucepan over medium heat. Sauté the cut chicken breast strips until they are fully cooked through and lightly golden. Remove from heat and toss the chicken with 2-3 tablespoons of buffalo sauce to lightly coat. Set aside.
  4. Shape the Dough: On a well-floured surface, stretch or gently shape the proofed dough into a 12-inch round crust. Aim for a thin center about 1/4 inch thick and a slightly thicker perimeter crust. Use your hands to stretch the dough instead of a rolling pin for better texture and elasticity. Ensure the dough is adequately floured to prevent sticking.
  5. Prepare the Peel: Sprinkle a small handful of flour evenly over a pizza peel to prevent the dough from sticking during transfer.
  6. Assemble the Pizza: Transfer the shaped dough onto the prepared peel. Spread the remaining buffalo sauce evenly over the dough, leaving about a 1-inch border un-sauced around the edges. Arrange the buffalo-coated chicken, fresh mozzarella pearls, sliced red onions, and jalapeno slices evenly over the sauce.
  7. Bake the Pizza: Slide the pizza from the peel onto the preheated pizza steel in the oven. Bake for 5-6 minutes, watching until the pizza is about 80% cooked through. Then, switch the oven to broil on high and broil the pizza for 2-3 minutes or until the crust starts to char slightly on top for added flavor and texture.
  8. Finish and Serve: Remove the pizza from the oven and immediately drizzle with honey for a subtle sweetness that balances the heat. Allow the pizza to cool slightly before slicing. Serve hot with ranch or blue cheese dressing on the side for dipping or drizzling.

Notes

  • Proofing the dough at room temperature is key for an airy, tender crust.
  • Preheating the pizza steel or stone for at least an hour ensures the crust crisps perfectly.
  • Toss chicken in buffalo sauce after cooking to retain juiciness and flavor.
  • Use hands to stretch dough for the best texture rather than a rolling pin.
  • Broiling at the end adds a nice char and caramelization on the crust and toppings.
  • Adjust jalapeno quantity to control the spice level.
  • Honey drizzle adds a delicious contrast to the spicy buffalo sauce.

Keywords: Buffalo Chicken Pizza, spicy pizza, homemade pizza, buffalo sauce pizza, pizza with chicken, easy pizza recipe, homemade pizza dough

Find it online: https://tastewithamy.com/buffalo-chicken-pizza-recipe/