Save My roommate came home one Tuesday night carrying a box of wings from our favorite sports bar, and halfway through eating them, we both had the same thought: why aren't we putting this flavor on pizza? That next weekend, I raided the kitchen with a mission, layering buffalo sauce and chicken onto dough, and the moment that cheese started bubbling in the oven, I knew we'd cracked something special. This pizza became our go-to for game nights, unexpected guests, and any time someone needed convincing that bold flavors belonged on a crust.
I made this for a group of friends who showed up unannounced on a Friday, and watching their faces when they pulled that first slice was worth every minute in the kitchen. The kitchen filled with this spicy, tangy aroma that somehow smelled both comforting and bold at once, and by the time the cheese finished browning, I had three people hovering around the counter asking when the next one was going in the oven.
Ingredients
- Pizza dough (1 pound): Store-bought saves your sanity, but if you're feeling ambitious, homemade gives you control over thickness and chew.
- Olive oil (1 tablespoon): This small amount brushed on the crust edges creates that golden, crispy frame that makes everything taste more intentional.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken from the grocery store is a game-changer here—saves you 30 minutes and tastes just as good.
- Buffalo wing sauce (1/3 cup): Frank's RedHot is the classic choice, but any tangy, spicy sauce works; the key is the heat meeting the cheese.
- Ranch or blue cheese dressing (1/3 cup): This is your creamy counterpoint to all that spice, so don't skip it or go too light.
- Mozzarella cheese (1 1/2 cups, shredded): The workhorse cheese that melts into everything and holds the pizza together.
- Cheddar cheese (1/2 cup, shredded): Adds a sharper note that plays beautifully against the buffalo sauce's tang.
- Red onion (1/4 small, thinly sliced): A raw bite of sweetness that cuts through the heat and adds color.
- Blue cheese crumbles (1/4 cup, optional): For people who want to lean into the wing sauce experience fully, this is your secret weapon.
- Fresh chives or green onions (2 tablespoons, chopped): A last-minute garnish that adds freshness and makes everything look intentional.
Instructions
- Heat your oven properly:
- Get your oven to 475°F and if you have a pizza stone, let it preheat too—that steady heat is what turns the bottom golden instead of doughy. This takes about 15 minutes, so be patient.
- Stretch and prep the dough:
- Flour your surface generously, then gently roll the dough into a 12-inch circle, working from the center outward. Transfer it to parchment paper or a pizza peel, brush those edges with olive oil, and you're already halfway to something beautiful.
- Coat the chicken in buffalo:
- Toss your cooked chicken with the buffalo sauce in a bowl until every piece is glossy and well-coated; this step takes 30 seconds but makes all the difference in flavor distribution.
- Spread the creamy base:
- Dollop the ranch or blue cheese dressing over the dough and spread it evenly, leaving about an inch of bare crust around the edge. This becomes your flavor foundation and keeps the sauce from soaking straight into the dough.
- Layer with intention:
- Scatter the buffalo chicken evenly across the sauce, then top with both cheeses, the red onion slices, and blue cheese crumbles if you're using them. Don't overcrowd—let each layer have some breathing room.
- Bake until it sings:
- Slide this into your hot oven for 12 to 15 minutes, keeping an eye on the crust color and cheese bubble. You're looking for golden brown crust and cheese that's actively bubbling at the edges.
- Finish with fresh herbs:
- As soon as it comes out, scatter those chopped chives or green onions on top while everything's still warm. Let it cool for just a minute before slicing, so the cheese sets enough to hold together.
Save There's something about serving food that's equal parts spicy and creamy, bold and balanced, that makes people slow down and actually talk to each other. This pizza became the thing I make when I want everyone to feel welcomed and happy at my table, without spending hours in the kitchen.
The Heat and Cool Balance
The magic here lives in the tension between spicy and creamy—the buffalo sauce brings heat and tang, while the ranch dressing smooths everything into something that doesn't just hurt your mouth but actually tastes incredible. If you've ever struggled with a pizza that felt one-dimensional, this layering approach fixes that. The red onion and blue cheese add sharpness too, so you're never stuck in one flavor lane.
Timing and Temperature Matter
A 475°F oven is hotter than many home kitchens default to, and that temperature is what gives you a crispy crust in 12 to 15 minutes instead of a doughy slab. If your oven runs cool (many do), bump it to 500°F and watch more closely. The parchment paper and preheated pizza stone are small moves that prevent a soggy bottom, which is honestly 80 percent of pizza success.
Make It Your Own
I've made this pizza a dozen different ways depending on what was in my fridge, and the structure always holds. Some days I use more blue cheese, other times I add jalapeños for extra heat or a drizzle of honey to balance the spice. The framework is solid, but your kitchen and your taste buds get the final say.
- If heat isn't your thing, use mild buffalo sauce or cut the amount in half and let the spice build from the blue cheese instead.
- Rotisserie chicken from the grocery store cuts your prep time in half and tastes just as good as anything you'd shred yourself.
- Make sure your cheese is shredded fresh rather than pre-packaged if you can—it melts more smoothly without the anti-caking additives.
Save This pizza proves that sometimes the best food ideas come from conversations, mistakes, and a willingness to mess with something that already works. Make it, share it, and let people surprise you with how much they love it.
Recipe Help
- → Can I use rotisserie chicken for this pizza?
Yes, rotisserie chicken is a perfect time-saver. Simply shred about 2 cups of meat and toss with buffalo sauce as directed.
- → What's the best way to get a crispy crust?
Preheat your oven to 475°F and use a pizza stone if available. Brushing the edges with olive oil also helps achieve a golden, crispy finish.
- → Can I make this pizza ahead of time?
You can prepare the buffalo chicken mixture and pre-shred cheese ahead. Assemble and bake fresh for best texture and flavor.
- → What can I substitute for ranch dressing?
Blue cheese dressing is an excellent alternative that pairs beautifully with buffalo flavors. You can also use a garlic aioli for a different twist.
- → How do I adjust the spice level?
Use less buffalo sauce for milder heat, or add extra after baking for more kick. You can also mix the sauce with a bit of melted butter to tone it down.
- → Can I freeze leftover pizza?
Yes, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 375°F oven for best results.