Buffalo Chicken Pizza

Name: Buffalo Chicken Pizza
Prep time: 35 min
Cook time: 1 h 25 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 3 lb Cooked chicken breast, diced; 1 cup Frank's-style hot sauce; 6 tbsp Unsalted butter, melted; 1.5 cups Ranch dressing; 24 oz Low-moisture mozzarella, shredded; 8 oz Blue cheese crumbles; 4 stalks Celery, thin sliced; 4 stalks Green onions, sliced; 1 tbsp Kosher salt

Blue cheese, hot sauce, crispy chicken

Prep: 35 min
Cook: 85 min
Serves 8
Difficulty: medium

Blue cheese, hot sauce, crispy chicken. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1400Cal

87gProtein

101gCarbs

68gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 lb Cooked chicken breast, diced
1 cup Frank's-style hot sauce
6 tbsp Unsalted butter, melted
1.5 cups Ranch dressing
24 oz Low-moisture mozzarella, shredded
8 oz Blue cheese crumbles
4 stalks Celery, thin sliced
4 stalks Green onions, sliced
1 tbsp Kosher salt

Instructions

Toss chicken in buffalo butter: Whisk hot sauce with melted butter. Toss diced chicken until coated; taste for heat — cheese and ranch mellow it. Reserve a few tablespoons of plain buffalo for after the bake.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Shred mozzarella and crumble blue cheese while the oven saturates.
Stretch dough — light red sauce optional: Stretch four 12–14 inch rounds. Buffalo Chicken is a white-ish pie: skip tomato or use only a whisper of pizza sauce if your crew expects red. Brush rims with butter from the buffalo bowl.
Mozzarella, buffalo chicken, blue cheese: Layer mozzarella, then buffalo chicken, then blue cheese crumbles. Do not drown in sauce before baking — wet buffalo pools in the center.
Bake until cheese browns: Bake 10–13 minutes until cheese bubbles and edges spot brown. Chicken is already cooked; you are setting cheese and finishing crust. Rotate once for hot spots.
Ranch drizzle, celery, and cut: Rest 2 minutes. Drizzle ranch and reserved buffalo in thin lines. Scatter celery and green onions for crunch — not baked in or they go limp. Cut into 8 slices; Buffalo Chicken Pizza eats like game day on a crust.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Buffalo Chicken Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil