Be sure to try my Hawaiian Pizza recipe next!
Buffalo Chicken Pizza
There are so many different specialty pizza options out there, and Buffalo Chicken Pizza just so happens to be my husband’s all-time favorite! So it was pretty important for me to figure out how to make the BEST version of this at home. This recipe has the best balance of tangy buffalo sauce, cool and creamy blue cheese, and even a few colorful add-ons like red onions, banana peppers, and green onions! This recipe keeps these flavors in perfect balance, it’s a must-try for your next pizza night! Don’t miss my PRO TIPS below, I’m particular about a few brands in this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Marinate the chicken in buffalo sauce and blue cheese. Spread pizza dough on a 12-inch pizza pan or stone. Poke holes with a fork to prevent bubbling.
Top with pizza sauce and mozzarella.
Top with buffalo chicken, banana peppers, and red onions. Drizzle with blue cheese and buffalo sauce. Bake for 13 minutes. Brush the crust with melted butter/garlic/Parmesan and bake for 2-3 more minutes. Garnish with green onions, red pepper flakes, and parsley. Slice and serve!
Does Buffalo Chicken Pizza Have Tomato Sauce
This can be a debate, but my buffalo chicken pizza recipe calls for tomato sauce, as tomatoes pair really nicely with the flavors in this recipe. It also creates a nice flavor contrast between the tangy buffalo sauce and creamy blue cheese. Rao’s makes a great pizza sauce, and I actually like Ragu’s pizza sauce as well.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
To Reheat:
Place cold pizza on a rimmed baking sheet and cover with foil. (The foil prevents it from drying out.) Try to tent the foil so that it doesn’t stick to the top of the pizza. Place on bottom oven rack. Set oven to 275° F. Bake for 25-30 minutes. This is a little time consuming, but by far the best way to restore it back to its original consistency.
Try These Next
Tried This Recipe?
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Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. Rolling Pin– My preferred tool for rolling out the dough. Pizza Stone– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!) Pizza Cutter– This one takes up little space! Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!
