Buffalo Chicken Pizza Recipe

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Buffalo chicken pizza is creamy, tangy, and spicy--all of my favorite things. Topped with crunchy celery, this pizza is so craveable!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Main Course

Cuisine: American

Servings:

Toss shredded cooked chicken with the Buffalo sauce and set aside.
2 cups shredded cooked chicken, ⅓ cup Buffalo sauce
Arrange a pizza stone or upside-down baking sheet on the middle rack of your oven. Preheat the oven to 500°F, or as hot as it will go.
Dust a pizza peel or piece of parchment paper heavily with cornmeal. Stretch or roll the pizza dough into a 12-inch circle or larger. Larger will give you a crispier crust; smaller, a thicker crust.
2 tablespoons cornmeal, 1 pound pizza dough
Place the dough on your prepared pizza peel or parchment paper.
Working quickly to prevent the pizza dough from sticking to the peel, spread the blue cheese dressing on the bottom of the pizza, leaving a 1 inch border around the edge.
¼ cup blue cheese dressing
Top with chicken, mozzarella cheese, and blue cheese crumbles.
1 cup freshly shredded mozzarella cheese, ¼ cup crumbled blue cheese
Using your pizza peel or parchment, slide the pizza into the oven with a quick motion.
Bake for 9-13 minutes or until the cheese is melted and the crust is golden brown. Remove from the oven and let cool for 2-3 minutes.
Top with celery and hot sauce if desired, slice, and serve.
1 rib celery, Hot sauce

If you don't have a pizza peel, a cutting board will also work. Place parchment on top and use gloved hands to gently shift the pizza onto the stone or baking sheet.
If your dough won’t slide off the pizza peel or parchment paper, gently lift up the sides and spread some more cornmeal under the pizza. The quicker you top and get your pizza in the oven, the less likely it is to stick.
I like to use leftover shredded cooked chicken, but store-bought rotisserie chicken also works.