Spicy Buffalo Chicken Pizza
Spicy Buffalo Chicken Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups all-purpose flour
- 1 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 cup buffalo sauce, plus more for drizzling
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
For Assembling the Pizza
- 2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled
- 1/4 cup fresh cilantro, chopped, for garnish
- ranch dressing, as needed, for drizzling
Instructions
- 1
Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy. Stir in the olive oil and salt.
⏱️ 5 min
- 2
Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
While the dough rises, prepare the buffalo chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink.
⏱️ 15 min
- 4
Remove chicken from the skillet and let cool slightly. Shred the chicken using two forks or a stand mixer with the paddle attachment. In a medium bowl, combine the shredded chicken with the buffalo sauce, melted butter, and garlic powder. Toss to coat evenly.
⏱️ 10 min
- 5
Preheat your oven to 450°F (230°C) with a pizza stone or baking sheet inside. Allow it to preheat for at least 20-30 minutes to get very hot.
⏱️ 30 min•🌡️ 450
- 6
Once the dough has risen, punch it down and divide it in half (for two 10-12 inch pizzas). On a lightly floured surface, roll or stretch one half of the dough into a 10-12 inch circle. Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min
- 7
Assemble the pizza: Spread half of the shredded mozzarella cheese evenly over the dough, leaving a 1/2 inch border. Top with half of the buffalo chicken mixture, half of the thinly sliced red onion, and half of the crumbled blue cheese.
⏱️ 5 min
- 8
Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450
- 9
Remove the pizza from the oven. Garnish with fresh chopped cilantro and a drizzle of ranch dressing, if desired. Let cool for a few minutes before slicing and serving. Repeat with the remaining dough and toppings for the second pizza.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Buffalo Chicken Pizza
Ingredients
For the Pizza Dough
- 2 1/2 cups all-purpose flour
- 1 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 cup buffalo sauce, plus more for drizzling
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
For Assembling the Pizza
- 2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese, crumbled
- 1/4 cup fresh cilantro, chopped, for garnish
- ranch dressing, as needed, for drizzling
Instructions
- 1
Prepare the pizza dough: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let sit for 5 minutes until foamy. Stir in the olive oil and salt.
⏱️ 5 min - 2
Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
While the dough rises, prepare the buffalo chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink.
⏱️ 15 min - 4
Remove chicken from the skillet and let cool slightly. Shred the chicken using two forks or a stand mixer with the paddle attachment. In a medium bowl, combine the shredded chicken with the buffalo sauce, melted butter, and garlic powder. Toss to coat evenly.
⏱️ 10 min - 5
Preheat your oven to 450°F (230°C) with a pizza stone or baking sheet inside. Allow it to preheat for at least 20-30 minutes to get very hot.
⏱️ 30 min•🌡️ 450 - 6
Once the dough has risen, punch it down and divide it in half (for two 10-12 inch pizzas). On a lightly floured surface, roll or stretch one half of the dough into a 10-12 inch circle. Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min - 7
Assemble the pizza: Spread half of the shredded mozzarella cheese evenly over the dough, leaving a 1/2 inch border. Top with half of the buffalo chicken mixture, half of the thinly sliced red onion, and half of the crumbled blue cheese.
⏱️ 5 min - 8
Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450 - 9
Remove the pizza from the oven. Garnish with fresh chopped cilantro and a drizzle of ranch dressing, if desired. Let cool for a few minutes before slicing and serving. Repeat with the remaining dough and toppings for the second pizza.
⏱️ 5 min