Spicy Buffalo Chicken and Bacon Pizza with Ranch Drizzle

If you love the bold flavors of buffalo wings on a crispy crust, this pizza is for you. Tangy, spicy chicken and smoky bacon sit atop a homemade pizza dough spread with buffalo sauce, all covered in melted mozzarella. A drizzle of cool ranch dressing and a sprinkle of fresh scallions balance the heat perfectly.

This recipe skips the delivery and lets you create a restaurant-quality pizza in your own kitchen. The dough is easy to work with and the toppings come together quickly. Perfect for game day or a fun weeknight dinner.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

2 unit Buffalo SauceView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 475°F. Sprinkle flour on a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, thinly slice scallions, separating whites from greens.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken, salt and pepper. Cook, stirring, until scallions are softened and chicken is browned and cooked through, 4-6 minutes. Reduce heat to low; add hot sauce and 2 tablespoons butter. Cook, stirring, until butter has melted and chicken is evenly coated, 1-2 minutes.
4. Once dough has rested 20 minutes, line a baking sheet with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on prepared sheet. Cover with a clean kitchen towel; let rest 15 minutes.
5. After 15 minutes, use floured hands to press and stretch dough into larger ovals, about 10 inches long and 5-6 inches wide. Spread each oval with one packet of Buffalo sauce, leaving a 1-inch border. Sprinkle with mozzarella, then top with chicken mixture. Drizzle or brush edges of dough with olive oil.
6. Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes.
7. Drizzle pizzas with ranch dressing and top with scallion greens. Slice and serve.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover cooked chicken or rotisserie chicken. Just skip the initial cooking step and add the chicken directly to the pan with the scallions and sauce to warm through.

Can I make this pizza gluten-free?

Absolutely. Substitute the pizza dough with your favorite gluten-free pizza dough or pre-made gluten-free crust. Adjust baking time as needed.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or toaster oven until crispy.