Loaded Buffalo Chicken Pizza
Print PinServings: 6 servings
Calories: 230kcal
The pizza dough for this recipe makes 2 11-inch pizzas. Calories listed only includes pizza crust. Serving size is ⅓ of a pizza.
Ingredients
Pizza Dough
- 1 cup lukewarm water
- ½ tablespoon white sugar
- 2 ¼ teaspoon active dry yeast
- 2 tablespoon olive oil
- 2 ¼ cup bread flour
- 1 teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil (optional)
- ¼ teaspoon dried oregano (optional)
Buffalo Sauce
- ¾ cup hot sauce (Frank's Red Hot)
- ½ cup unsalted butter
- 1 tablespoon white vinegar
- 1 tablespoon honey
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fine sea salt
Ranch Dressing
- 1 BUTTERMILK ranch dressing/seasoning mix packet (Hidden Valley)
- 1 ¼ cup mayonnaise
- ½ cup buttermilk
- ½-3/4 cup water
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- ¼ teaspoon fine sea salt
Toppings
- shredded mozzarella cheese
- grated parmesan cheese
- 2 cup shredded rotisserie chicken
- bacon bits
- sliced red onion
- sliced green onion
Instructions
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 ¾ 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 ¼ 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 ½ cup of buffalo sauce with ½ cup ranch dressing.
- Spread base sauce on top of pizzau--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 ⅓ cup of mozzarella cheese and ¼ 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.