Loaded Buffalo Chicken Pizza

Are you a fan of the classic buffalo chicken flavor but looking for a unique way to enjoy it? Look no further than this mouth-watering buffalo chicken pizza recipe! This recipe combines the heat of buffalo sauce with the creaminess of ranch dressing. Plus, the savory flavors from a variety of pizza toppings make for a truly delicious meal. Whether you’re hosting a party, having a movie night with friends, or just looking to spice up your weeknight dinner routine, this buffalo chicken pizza is sure to satisfy your cravings and leave you wanting more.

This pizza recipe is made using homemade pizza dough, which can also be used for any kind of pizza! Plus, the buffalo sauce and ranch dressing are homemade to perfection. However, in a pinch you can definitely use store-bought versions of either of these.

Pizza Preparation

Don’t be dismayed by how much preparation this pizza requires. I like to prepare the buffalo and ranch sauces ahead of time(or purchase), as well as shred the chicken and chop the vegetables beforehand so that everything comes together quickly. While the dough is rising and the oven is preheating, it’s so nice to pull all of the toppings out of the fridge rather than be rushing to chop vegetables and prepare sauces.

What makes this buffalo chicken pizza special?

It’s all about the toppings. Typically, buffalo chicken pizza has the chicken, and then maybe some celery and green onions. First off, I don’t think celery belongs on pizza, so this recipe doesn’t include them. However, if you feel they’re a must–feel free to add them! But this pizza has chicken, green onions, red onions, and bacon. Also, this pizza uses two types of cheese, mozzarella and parmesan. Parmesan cheese adds a lot of flavor, and I think it’s a must-add on any pizza!

Also, the base of the pizza is a mix of both the ranch and buffalo sauces. This allows the pizza to be super saucy without having too much spicy buffalo or creamy ranch.

Loaded Buffalo Chicken Pizza

Recipe by Maddie Saxey
5.0 from 1 vote
Servings

6

servings
Prep time

1

hour 
Cooking time

10

minutes
Calories

230

kcal

The pizza dough for this recipe makes 2 11-inch pizzas.
Calories listed only includes pizza crust. Serving size is 1/3 of a pizza.

Ingredients

  • Pizza Dough
  • 1 cup lukewarm water

  • 1/2 Tbsp white sugar

  • 2 1/4 tsp active dry yeast

  • 2 Tbsp olive oil

  • 2 1/4 cup bread flour

  • 1 tsp fine sea salt

  • 1/4 tsp garlic powder

  • 1/4 tsp dried basil (optional)

  • 1/4 tsp dried oregano (optional)

  • Buffalo Sauce
  • 3/4 cup hot sauce (Frank’s Red Hot)

  • 1/2 cup unsalted butter

  • 1 Tbsp white vinegar

  • 1 Tbsp honey

  • 1/2 tsp Worcestershire sauce

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • 1/4 tsp fine sea salt

  • Ranch Dressing
  • 1 BUTTERMILK ranch dressing/seasoning mix packet (Hidden Valley)

  • 1 1/4 cup mayonnaise

  • 1/2 cup buttermilk

  • 1/2-3/4 cup water

  • 1/8 tsp paprika

  • 1/8 tsp garlic powder

  • 1/8 tsp dried oregano

  • 1/4 tsp fine sea salt

  • Toppings
  • shredded mozzarella cheese

  • grated parmesan cheese

  • 2 cup shredded rotisserie chicken

  • bacon bits

  • sliced red onion

  • sliced green onion

Equipment

Directions

  • Buffalo Sauce
  • Melt butter in a small sauce pan on medium-low heat. Once melted, add all other ingredients. Increase heat and bring ingredients to a boil, continuing to stir for about 4-5 minutes. Set aside and allow to cool. The butter will separate from the mixture in the fridge, so just make sure to whisk well before adding to your pizza.
  • Ranch Dressing
  • Whisk all ingredients together and then put in fridge until ready to be used. I personally like my ranch slightly watered down (it reminds me more of restaurant ranch, rather than store-bought), so I use 3/4 cup of water. If you like your ranch tangy and extra creamy, use less.
  • Pizza Dough and Assembly
  • Preheat oven to 425° F. In a medium-sized bowl, mix together water, sugar, and yeast. Make sure that your water isn’t too hot or cold or the yeast won’t activate. Slightly warmer than lukewarm works best. Cover and set aside for 5 minutes, or until yeast is bubbly.
  • Add oil and mix well. Whisk together dry ingredients separately and then gradually mix into the wet ingredients. You may need to knead with your hands at the end to make sure the flour is all absorbed into the dough.
  • Spray a large bowl with cooking spray and place dough in it. Cover with a cloth and allow to rise until double in size–usually about 30-40 minutes. A warm area works best, so I usually leave my dough on the counter closest to my oven as it preheats.
  • Once dough has doubled, divide dough in two even pieces. Roll out each piece of dough onto separate round pizza pans (I prefer to use one with holes on the bottom so that the dough cooks more thoroughly). You can also use a sheet pan if that is all you have on hand. If using a sheet pan, just make sure spray with cooking spray and to puncture the rolled-out dough thoroughly with a fork so that air pockets don’t form.
  • In a small bowl, mix 2 cups of shredded chicken with 1/4 cup of buffalo sauce. This will give the chicken great flavor and keep it from drying out in the oven.
  • To make your base sauce, mix 1/2 cup of buffalo sauce with 1/2 cup ranch dressing.
  • Spread base sauce on top of pizza–you may not use all of your sauce, but you should definitely have enough for 2 pizzas. Top with some mozzarella cheese and then your preferred amounts of buffalo chicken, bacon, red onion, and green onion. Top with an extra 1/3 cup of mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake for 10-12 minutes. Lift the crust up with a spatula to make sure it has cooked thoroughly on the bottom. Drizzle the top with extra ranch dressing. Enjoy!

Notes

  • I have also used a pizza stone in my oven for this recipe. You’ll place the pizza stone into the oven before preheating, and preheat to 475° F. Sprinkle cornmeal onto a pizza peel and place rolled-out dough on top before placing the toppings on. Cook for about 5-7 minutes.

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