Description
This ultimate buffalo pizza recipe features spicy, tangy buffalo chicken with bubbly, golden cheese on a perfectly crisp crust. It’s a delicious, family-friendly meal, perfect for easy dinner ideas on a busy weeknight.
Ingredients
Scale
- 1 pizza dough ball, pre-made (300–350 g / 10.5–12 oz)
- 250 g cooked chicken breast, shredded or diced
- 60 ml (0.25 cup) alcohol-free hot sauce, like Frank’s RedHot Original
- 30 g (2 tablespoons) unsalted butter, melted, or neutral vegetable oil
- 200 g shredded mozzarella cheese, made with microbial rennet
- 60 g (0.25 cup) good quality mayonnaise, vegetable oil based
- 60 ml (0.25 cup) buttermilk, or 60 ml milk + 1 teaspoon white vinegar
- 15 ml (1 tablespoon) apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon sea salt, plus more to taste
- 2 medium shallots, thinly sliced into rings
- 15 g (1 tablespoon) all-purpose flour
- 240 ml (1 cup) vegetable oil, for frying
- 15 ml (1 tablespoon) fresh chives, finely chopped
- blue cheese crumbles, optional
Instructions
- Preheat Oven: Preheat your oven to 220C (425F). Place a pizza stone or baking steel inside if using; otherwise, prepare a baking sheet lightly dusted with cornmeal. Allow 20 minutes for it to heat thoroughly, feeling very hot.
- Make Buffalo Sauce: Whisk together the 0.25 cup hot sauce and 2 tablespoons melted butter (or oil) in a small bowl to create your buffalo sauce. Stir until it looks perfectly blended, then set aside.
- Prepare Ranch Drizzle: Combine mayonnaise, buttermilk, apple cider vinegar, dried dill, parsley, garlic powder, onion powder, smoked paprika, black pepper, and sea salt. Whisk until smooth; if too thick, add water a teaspoon at a time until pourable but still creamy. Refrigerate to allow flavors to meld.
- Fry Crispy Shallots: Toss thinly sliced shallots with 1 tablespoon flour until coated. Heat 1 cup vegetable oil in a small saucepan to 170C (340F). Fry shallots in batches for 3-5 minutes, stirring until golden and crispy. Drain on paper towels, then lightly salt for crunch.
- Stretch Pizza Dough: On a lightly floured surface, roll or stretch the pizza dough into a 30 cm (12-inch) circle. It should feel elastic. Carefully transfer it to your prepared hot pizza stone or baking sheet.
- Assemble Pizza: Spread the buffalo sauce evenly over the dough, leaving a 1 cm (0.4 inch) crust border. Distribute shredded chicken, then sprinkle generously with mozzarella cheese for bubbly melt.
- Bake Pizza: Bake for 12-15 minutes, or until the crust appears golden brown and the cheese is bubbly with light browning in spots. The edges should sound crisp when tapped.
- Cool Before Slicing: Remove the pizza from the oven. Let it cool on a wire rack for 2-3 minutes before slicing; this helps the cheese set beautifully.
- Garnish and Serve: Slice into 8 wedges. Drizzle the chilled ranch in a zig-zag pattern over the top. Scatter the golden crispy shallots generously, then finish with fresh chopped chives for a vibrant pop.
Notes
Store leftovers (cooked chicken and cheese) separately in airtight containers. Avoid a soggy crust by not overloading toppings; a quick pre-bake of the dough (5 minutes) can help. Ensure chicken is fully cooked and shredded before adding. Start with a thin, even layer of buffalo sauce to prevent a wet or overly spicy pizza.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 115 g)
- Calories: 380 calories
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: buffalo pizza, easy dinner, family-friendly, weeknight meal, spicy chicken, homemade ranch, crispy shallots, pizza night, American, comfort food