Guac twice in one week?! Oh yes — and this time it’s on buffalo chicken pizza.
This combo is wild but irresistible. The spicy, tangy buffalo chicken meets cool, creamy guacamole for a pizza that somehow balances heat and freshness perfectly. It’s a fun, unexpected twist that belongs on repeat.
Every year around the Super Bowl I post a buffalo wing–inspired recipe — because wings and game day just go together. Over the years I’ve adapted buffalo flavors into everything from beer cheese fondue fries to meatballs, burgers, tacos and pasta. I’ve tried lots of buffalo chicken pizzas from restaurants and, honestly, I usually prefer my own. Many takeout versions include celery, which I absolutely cannot tolerate on pizza. I’ll pick it out every time.
My favorite buffalo chicken pizza inspiration comes from my cookbook Seriously Delish, and I’ve shared variations here before. But this version is revamped — the exact pizza optimized: a tender homemade crust, tangy ranch base, melty fontina mixed with gorgonzola, saucy buffalo chicken, and then — yes — dollops of fresh guacamole on top right before serving.
Putting guacamole directly on buffalo chicken might sound odd — orange guac? Overpowered avocado? Missing crunch? — but when the guac is added after the pizza comes out of the oven, those concerns vanish. The warm, spicy pizza provides warmth and depth while the guacamole adds a bright, creamy contrast. It’s texturally pleasing and vibrant in flavor.
Full disclosure: my partner scraped off his guac. No problem — that just means more guac-for-us. Everyone can customize how much they want.
This is a great party pizza or a show-stopping weeknight treat. The steps are straightforward: make a simple dough, cook the buffalo-seasoned chicken, layer with ranch and cheeses, bake until bubbly, then top with fresh herbs and guacamole. The result is bold, creamy, and addictive.
Guacamole Buffalo Chicken Pizza
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 1 tablespoon olive oil
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 2/3 cup buffalo wing sauce, plus extra for drizzling
- 2 tablespoons unsalted butter
- 1/4 cup ranch dressing
- 12 ounces fontina cheese, freshly grated
- 6 ounces crumbled gorgonzola cheese
- 4 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 3 tablespoons chopped chives
Guac
- 2 avocados
- 3 tablespoons chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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In a large bowl, combine water, yeast, honey and olive oil. Stir, then let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but is still sticky. Form into a ball and knead in the remaining 1/2 cup flour on a floured surface for a few minutes. Coat the bowl with olive oil, place the dough inside, cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours.
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While the dough rises, heat a skillet over medium-high and add olive oil. Season chicken with salt and pepper and cook until browned and cooked through, about 10 minutes. Add garlic and cook 30 seconds, then stir in buffalo sauce and butter to coat the chicken.
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Punch down the risen dough and shape it on a floured surface into your desired pizza shape. This dough typically makes one large pizza to feed about 3–4 people. Place on a baking sheet or pizza pan, cover with a towel, and let rest in a warm place for 10 minutes.
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Preheat the oven to 425°F. (If using a pizza stone, heat to 475°F and bake about 15 minutes; if using a baking sheet, bake at 425°F for the time below.)
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Spread ranch over the dough. Top with most of the fontina, the buffalo chicken, half the gorgonzola and two sliced green onions. Add the remaining fontina and drizzle with extra wing sauce if desired.
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Bake 20 to 25 minutes (or 15 to 20 minutes on a pizza stone) until cheese is golden and bubbly. Remove from oven, top with remaining gorgonzola, green onions, cilantro and chives. Spoon fresh guacamole on top, slice, and serve immediately.
Guac
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Mash avocados with cilantro, lime juice, salt and pepper in a bowl. Make the guacamole while the pizza bakes so it’s fresh when you top the pizza.
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Let’s make guac-on-pizza a thing forever.