Buffalo Chicken Pizza
My Buffalo Chicken Pizza features spicy chicken, gooey cheese, and a creamy sauce. Best of all, the crispy crust doesn't require any rise time.
Buffalo chicken is one of our favorite flavors. So far, I've shared the classic dip, Buffalo Chicken Pasta, Mac and Cheese, buffalo chicken quesadillas, and even Buffalo Chicken Soup on the site. Our latest favorite is this buffalo chicken pizza. It has all those classic buffalo wing flavors in an easy-to-eat slice of pizza! The spicy chicken, creamy sauce, and crispy crust are just perfect together.
Just like my jalapeno popper pizza and pizza margherita the crust is super easy and no rise.
I even added a drizzle of ranch, which is how we like our chicken wings. It is great for watching sports like football, pizza night, Father's Day, or poker night.
Why We Love It
- Crispy Crust: My foolproof no-rise crust is crispy on the edges and chewy in the middle.
- Unique Sauce: We use cream cheese, which provides the perfect creamy contrast to the spicy chicken.
- Topping: Top off with ranch for authentic wing flavor. Everything is better with ranch!
Ingredient Notes and Shopping Tips
- Sugar: Don't leave this out. It gives your yeast something to "eat" which produces carbon dioxide that helps make your crust light and airy.
- Chicken: You can also use shredded chicken. A rotisserie chicken would also work great.
- Mozzarella Cheese: Shred your own cheese for the smoothest melt. Preshredded have fillers like cornstarch that can interfere with melting.
- Buffalo Sauce: Buffalo Sauce is simply hot sauce plus butter. You can use storebought or homemade. This recipe was tested with Sweet Baby Ray's Buffalo Wing sauce.
- Ranch Dressing: This recipe was tested with Ken's Steakhouse Ranch, which is thicker than many storebought varieties. Bleu cheese can also be used if you prefer.
- Pizza Yeast: This contains dough conditioners like L-cysteine that make it easier to stretch and shape your dough. It doesn't require a rise time and this also prevents it from shrinking back on itself when you roll it out.
️Krystle's Tips️
- To Quickly Soften Cream Cheese: Cut into small pieces or submerge the foil package in warm water for about 10 minutes.
- Non-Stick Dough: Spray your hands with nonstick spray to shape your pizza crust.
- Perfect Texture Every Time: Avoid adding extra flour if you can, which can cause your crust to dry out. Also, avoid using a rolling pin if you want a light and airy crust. Using one will get rid of all the air the yeast added to your crust.
- Crispy Pizza: Use a pizza stone for the crispiest crust. Don't have one? No problem? Preheat your pizza pan in the oven for 5-10 minutes for a similar effect.
A Sprinkle Of Food Science: Working With Yeast
Use warm but not hot water. It should feel warm to the touch like bath water (around 110 degrees). If it is too hot it could kill the yeast, but if its too cool it won't activate. Don't leave out the sugar which gives the yeast something to "eat".
When yeast consumes sugar, it breaks down the sugar into carbon dioxide and alcohol. This produces gas bubbles, which cause the dough a light, airy texture.
More Pizzas I Love
📖 Recipe
Ultimate Buffalo Chicken Pizza
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Ingredients
For The Pizza Dough
- 2¼ Cups Flour
- ¼ Ounce Pizza Yeast
- 1½ Teaspoons Sugar
- ¾ Teaspoon Salt
- ⅔ Cup Warm Water
- 3 tablespoon Extra Virgin Olive Oil
For the Topping
- 4 Ounces Cream Cheese Softened
- 1 Cup Cooked Chicken Cubed
- ½ Cup Buffalo Sauce
- 8 Ounces Mozzarella Cheese Shredded
- Ranch or Bleu Cheese If Desired
Instructions
For the Crust
- Preheat oven to 450 degrees F.
- Mix yeast, sugar, and salt together. Add warm water and oil. Mix for 1-2 minutes.
- Gradually add the flour a little at a time.
- Knead on a floured surface with greased hands for 4-6 minutes or until dough no longer sticks to your fingers.
- Press or roll into a circle.
For the Pizza
- Spread softened cream cheese over prepared pizza crust.
- In a medium bowl, coat chicken in hot sauce.
- Sprinkle cheese over the crust. Top with coated chicken.
- Bake for 10-15 minutes or until cheese is melted.
- Drizzle with bleu cheese dressing if desired
Notes
- Pizza Yeast: Pizza yeast contains dough conditioners that make it easier to stretch and shape your dough. Look for it near the yeast in the baking aisle.
- Sugar: Don't leave this out. It gives your yeast something to "eat".
- Mozzarella Cheese: Shred your own cheese for the smoothest melt.
- Buffalo Sauce: This recipe was tested with Sweet Baby Ray's Buffalo Wing sauce.
- Ranch Dressing: This recipe was tested with Ken's Steakhouse Ranch, which is thicker than many store-bought varieties. Bleu cheese can also be used if you prefer.
- Chicken: You can also use shredded chicken, or a rotisserie chicken would also work great.
- Activate yeast with warm water. It should feel like bath water and be around 110 degrees.
- To Quickly Soften Cream Cheese: Cut into small pieces or submerge the foil package in warm water for about 10 minutes.
- Perfect Texture Every Time: Avoid adding extra flour if you can, which can cause your crust to dry out. Also, avoid using a rolling pin if you want a light and airy crust.
- Crispy Pizza: Use a pizza stone for the crispiest crust. Don't have one? No problem? Preheat your pizza pan in the oven for 5-10 minutes for a similar effect.
- Non-Stick Dough: Spray your hands with nonstick spray to shape your pizza crust.
Nutrition
This buffalo chicken pizza turned out delicious! I really loved the crust/dough recipe too and will use that for my homemade pizza going forward. Super good!
I love this. Talk about two great tastes that taste great together.
This looks SO good!