Best 20 Buffalo Chicken Pizza Recipes

BUFFALO CHICKEN PIZZA

Steps:

• Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside., In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer., Spoon over pizza. Sprinkle with oregano and remaining cheese., Bake until crust is golden brown and cheese is melted, 18-20 minutes. Serve with celery and blue cheese dressing. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

BUFFALO CHICKEN PIZZA

Steps:

• Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
• Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
• Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
• Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.

GREAT BUFFALO CHICKEN PIZZA

Steps:

• Preheat the oven to 400.
• Dice the cooked chicken.
• Melt the butter, add the hot sauce and toss with the chicken.
• Spread the ranch dressing on the pizza crust.
• Top with the chicken.
• Sprinkle on the cheese and bake for 10-12 minutes (or until the cheese is lightly browned).
• It is ready to be devoured!

BUFFALO CHICKEN NAAN PIZZA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken with Cajun seasoning.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
• Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
• Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat pizzas on the hot grill until warmed through, about 5 minutes.
• Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

WINGLESS BUFFALO CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F. Preheat grill pan to high.
• Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
• Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
• In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
• Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

GRILLED BUFFALO CHICKEN PIZZA

Steps:

• Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
• Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
• Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• In a sauté pan, over high heat cook chicken thoroughly, approximately 6 minutes. Allow to rest before cutting into ½ dice. Reserve.
• Preheat oven to 425°F Top flatbread with blue cheese dressing. Add diced chicken, the top with blue cheese and mozzarella. Season with salt and pepper.
• Cook flatbread on pizza stone for approximately 8 minutes until crust is crisp and cheese begins to melt.
• Remove from oven, garnish with scallions and buffalo sauce.

BEA'S BUFFALO CHICKEN AND BLUE CHEESE PIZZA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease a 12 inch x 12 inch non-stick pizza pan or a 15 inch x 10 inch non-stick baking sheet with shortening.
• Press dough onto sheet.
• Mix hot sauce and butter together.
• Spread half of the hot sauce mixture over dough.
• Mix together the onions, chicken and remainder of hot sauce.
• Spoon mixture evenly over dough.
• Sprinkle with cheeses.
• Bake 15 to 20 minutes or until bottom of crust is golden brown.
• Drizzle ranch dressing over pizza and serve.

BACON BUFFALO CHICKEN PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cauliflower pizza crust onto a baking sheet or baking steel. Spread ranch dressing evenly over the crust.
• Combine shredded chicken and Buffalo sauce in a small bowl; mix to combine, and place on top of dressing. Top with shredded Cheddar cheese, bacon, and green onions. Add blue cheese.
• Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.

OUR FAVORITE BUFFALO CHICKEN PIZZA

Steps:

• Cook the chicken breast and cut it into bit sized chunks or small strips.
• Melt butter and combine with onion and garlic powder. (You can use minced garlic, if you prefer). Spread the mixture on the pizza crust.
• Top the crust with cheese.
• Toss the chicken pieces in the hot sauce, and spread over pizza. You can drizzle the rest of the hot sauce over the pizza for extra kick.
• Drizzle the top of the pizza with as much ranch dressing as you like. We don't measure it out before hand, because it is easier to squeezer straight from the bottle.
• If you like green onions, chop them up and add them last.
• Bake in a 350°F oven for 20 minutes or until cheese is melted.

BUFFALO CHICKEN PIZZA PULL-APART RING #RSC

Steps:

• With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
• Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
• Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
• This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.

BUFFALO CHICKEN GRILLED PIZZA

Steps:

• Preheat a grill to medium-high heat for indirect grilling.
• Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.
• In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.
• Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.

EASY BUFFALO CHICKEN PIZZA

Steps:

• Boil chicken in water till done.
• Remove chicken from water, either can diced it or shred it, however you like.
• In a small/medium bowl, dump chicken in bowl, pour sauce, to cover the chicken, toss it well.
• Pour half of the packet of sauce (I normally like light on sauce, but you can use whole packet if you like), spread on crust.
• Sprinkle and spread shredded cheese on.
• Sprinkle hot sauce on top of cheese (or you can sprinkle on top of chicken once on there).
• Spread buffalo chicken onto crust.
• Bake in oven at 400 for 15 minutes.

MIKA'S BUFFALO CHICKEN ALFREDO PIZZA

Steps:

• In a small bowl mix chicken cubes with Buffalo sauce and set aside.
• Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes (sprinkle on any sauce remaining in the bowl), onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese.
• Bake at 425 for about 15 minutes or until crust is brown.

SLOW COOKER BUFFALO CHICKEN PIZZA LOAF

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Bring milk to a boil in a small saucepan and remove from heat; let cool until lukewarm, about 10 minutes. Pour milk into a large bowl and stir in honey and yeast. Let the mixture stand until yeast begins to foam, about 5 minutes. Mix flour into milk mixture, 1 cup at a time, until dough is no longer sticky. Knead dough until elastic, about 2 minutes.
• Combine chicken and onion in a bowl; stir hot sauce into chicken mixture.
• Roll dough into a 12-inch circle and fit dough circle into slow cooker. Sides of dough circle may collapse. Pour tomato sauce inside dough, lifting dough sides if needed. Fill inside of dough with chicken mixture and top with 3/4 cup mozzarella cheese. Fold sides of dough over filling and sprinkle with remaining 1/4 cup mozzarella cheese.
• Cook on High until crust is cooked and filling is hot, about 2 1/2 hours. Cool slightly before serving.

BUFFALO CHICKEN PIZZA

Steps:

• Set up grill for direct cooking over medium heat, and oil grill grate when ready to start cooking.
• Place chicken strips in large bowl with 1 cup buffalo wing sauce and toss to coat chicken.
• Grill the chicken strips about 3 to 4 minutes per side
• While chicken is grilling carefully remove pizza dough from can. Unroll dough onto a flat surface. Spray both sides of the dough with nonstick cooking spray. Place the dough on the grill and let cook for 2 to 3 minutes per side. Carefully watch the crust, it can burn quickly.
• Spread the blue cheese dressing over pizza leaving a 1-inch border. Next, top with mozzarella cheese, red onion, celery, and chicken strips, and drizzle with 2 tablespoons of buffalo wing sauce.
• Cover with grill lid and cook 8 to 10 minutes until cheese is melted and bubbly. Serve hot.
• Indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray and set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Place baking sheet in preheated oven. Bake for 7 minutes or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes or until golden brown and cheese is melted.

BUFFALO STYLE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

BUFFALO CHICKEN PIZZA

Steps:

• In a bowl, toss shredded chicken with 1/2 cup buffalo wing sauce until well coated. (You might need more, you want the mixture to be nice and moist.).
• Spread 1 tablespoon buffalo wing sauce on pizza crust, leaving a couple of inches around the edge bare (that will be your crust). Spread saucy chicken on top of sauce on pizza crust.
• Top chicken with cheeses, then sprinkle with green onions.
• Bake at 425°F 15-20 minutes or until pizza has reached desired crispness.

BUFFALO CHICKEN PIZZA

Steps:

• Heat oven to 450 degrees.
• Place pizza shells on pizza baking pans.
• Combine pizza sauce and barbecue sauce.
• Spread sauces on pizza shells.
• Toss chicken with redhot sauce and arrange on top of pizzas.
• Sprinkle cheeses on top of pizza shells.
• Bake 15 minutes until crust is crisy and cheese melts.
• Cut into slices. Could be used as appetizer and cut into smaller pieces.