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close up of a piece of chicken pizza with red onions and cilantro on a white plate.
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Buffalo Chicken Pizza

An amazing game day recipe or easy weeknight dinner, this easy Buffalo Chicken Pizza is a simple recipe thanks to store-bought crust and rotisserie chicken or make it your own with homemade dough and home-cooked chicken.
Course Appetizer, Chicken
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4

Ingredients

Tools Needed

  • pizza peel
  • baking stone
  • pizza cutter or scissors
  • rolling pin

Crust Prep

  • 1 lb pizza dough or premade crust (I use Trader Joe's or my homemade whichever I have time for)
  • flour as needed
  • cornmeal as needed

Topping Prep

  • 3 boneless chicken breasts cooked*
  • cup butter melted
  • cup Frank's Red Hot Sauce or your favorite hot sauce
  • cup sharp yellow cheddar cheese grated
  • cup mozzarella cheese grated
  • cup Monterrey jack cheese grated
  • cup red onion chopped
  • ¼ cup cilantro chopped

Optional

  • 1 avocado sliced
  • diced celery
  • 3 slices of crisp bacon cooked and chopped
  • blue cheese or ranch dressing for dipping or drizzling on top
  • chopped fresh tomatoes

Instructions

  • Heat oven to 500° and place stone in the oven and heat for at least 20 minutes.

Crust

  • If dough is refrigerated, remove from fridge for about 20-30 minutes so it can relax.
  • Lightly sprinkle flour on countertop or cutting board. Using rolling pin, roll dough out to within 1" of pizza stone edges. My stone is approximately 13x15 so I roll it out to about 12x14. If the dough shrinks back, you can wait for 10 minutes or so for it to relax.
  • Sprinkle pizza peel with a decent amount of cornmeal. Once you have the dough to the size you want it, lay it on the pizza peel and give it a shimmy back and forth to make sure that it is sliding easily on the peel. Keep checking it from time to time as you progress to the other steps so that the pizza will slide off easily on to the stone when the time comes. If there's a sticking area, just toss some cornmeal underneath.

Chicken

  • Prepare chicken according to Foolproof Chicken recipe or use a rotisserie chicken. Shred cooked chicken and place in medium bowl. Set aside.
  • Mix hot sauce and butter together in a glass measuring cup. Cover lightly with a paper towel and melt in microwave for approximately 1 minute, checking periodically. Gently stir to combine.
  • Pour hot sauce mixture over chicken and gently toss to combine. Meanwhile, gather other toppings.
  • Using a fork, spread the chicken on the pizza dough making sure that it is spread out evenly across the crust. Layer the ingredients in the following order: bacon (if using), cheese, red onion, green onion, cilantro.
  • Make sure that the crust easily slides on the peel. If it doesn't, gently lift the area where it's sticking and toss some cornmeal under the dough. It should re-slide again.
  • Open the oven door and pull out the rack. Using a back and forth sliding motion and starting at the back of the heated stone, gently transfer the crust a bit at a time from the peel to the stone. It might not be perfect but that's ok!
  • Bake for approximately 10 minutes until golden brown and crisp. Remove and let sit for about 5 minutes and slice.

Notes

  • The cornmeal gives the crunch so try not to leave it out.
  • As you add each ingredient, wiggle the peel back and forth to make sure the pizza is still sliding over the peel. If you have a sticky spot, gently lift the crust and toss some more cornmeal on the peel until it no longer sticks.
  • If you don't have a pizza stone/peel, use the back of one or two cookie sheets or pan. You won't have to heat it for the whole 20 minutes per the recipe but I would definitely put down some cornmeal on the pan right before placing the pizza on it.
  • No peel? Roll out the pizza dough on a clean and floured countertop before placing it on the pan. Sprinkle some cornmeal on the pan before layering on the ingredients and bake in a 450˚ preheated oven for 20 minutes.
Transfering Pizza to Stone: Place the tip of the pizza peel at the back of the oven and shimmy the peel forward and back while pulling the peel towards you. The pizza will slide on to the hot stone.
FOR A CREW / BONUS RECIPE. Cut squares of puff pastry to fit mini-muffin cups. top with Buffalo chicken cheese and some onion and bake according to puff pastry package directions until golden.