Buffalo chicken pizza is one thing we all agree on in our house.
Unsurprisingly, Mr. How Sweet loves it — it has chicken, after all, which he considers the ultimate comfort food.
I rarely make the exact same pizza twice. I usually improvise with whatever I have on hand — though I avoid piling on too many vegetables. I want to enjoy my pizza, not turn it into rabbit food.
What you will always find on my pizzas is plenty of cheese. Shocking, I know.
I start with my favorite part: a blend of ranch, blue cheese, and buffalo wing sauce used as the “sauce.” It adds tons of flavor and lets me skip tomato sauce entirely.
Next I add a layer of cheese, followed by the shredded chicken.
If any cheese has somehow survived the trip to my mouth, I add even more on top.
Then comes a generous drizzle of buffalo wing sauce to amp up the heat, and a sprinkle of crumbled gorgonzola. I don’t always tell Mr. How Sweet about the gorgonzola — he eats it anyway.
I’m sneaky like that.
Easy Buffalo Chicken Pizza
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Ingredients
Dough:
- 2 cups whole wheat flour
- 1 teaspoon dry active yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3/4 cup lukewarm water
Pizza:
- 1/4 cup buffalo wing sauce
- 1/4 cup blue cheese dressing
- 1/4 cup ranch dressing
- 10 ounces shredded chicken
- 1 cup shredded smoked cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup Parmesan cheese
- 1/4 cup crumbled gorgonzola
- Additional buffalo wing sauce for drizzling
Instructions
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In a large bowl, combine flour, salt, and yeast. Make a well in the center and add the lukewarm water, olive oil, and honey. Stir to form a ball, then finish combining and knead briefly by hand. Place the dough in a lightly oiled bowl, cover, and let rise for 2–3 hours.
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Punch the dough down, return it to the bowl, and let it rise another 30 minutes. The dough should then be ready to use.
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Preheat the oven to 375°F (190°C).
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Roll the dough to fit your pan — a square baking sheet or a 10-inch round pan works well. In a bowl, mix the buffalo wing sauce, blue cheese dressing, and ranch dressing. Spread this mixture over the dough as the sauce. Top with 1/2 cup each of the cheddar and Monterey Jack cheeses. Add the shredded chicken, then sprinkle the remaining cheeses, including Parmesan. Drizzle liberally with buffalo wing sauce and finish with crumbled gorgonzola on top.
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Bake for 20–25 minutes, until the crust is golden and the cheese is bubbly.
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The final step is to devour it — or, in my case, wrestle my husband for the last slice.