Spicy Buffalo Chicken Pizza with Ranch Drizzle

Craving the bold flavors of buffalo wings in pizza form? This homemade buffalo chicken pizza delivers tangy heat balanced by creamy mozzarella and a cool ranch drizzle. The dough is stretched thin for a crispy crust, then topped with spicy chicken and baked until golden.

Finished with a sprinkle of fresh scallions, every bite is a perfect blend of spicy, savory and refreshing. It’s an easy weeknight dinner that feels like a treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

20 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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 475°F. Wash and dry produce. Sprinkle flour on a clean work surface; reserve a little for dusting hands. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. (Tip: spray hands with nonstick cooking spray or dust with flour to prevent sticking.) 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. Open package of chicken and drain off any excess liquid. 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 TBSP butter (4 TBSP for 4 servings). 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 (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). Tip: if needed, use a rolling pin to help roll out dough. Cover dough with a clean kitchen towel; let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
5. Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. Spread each dough 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. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
7. Drizzle pizzas with ranch and top with scallion greens. Slice as desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use pre-shredded mozzarella?

Yes, but freshly shredded mozzarella melts better and gives a creamier texture.

How do I make the pizza less spicy?

Reduce the amount of hot sauce in the chicken mixture or use a mild buffalo sauce.

Can I prepare the chicken ahead of time?

Absolutely. Cook the chicken mixture, let it cool and refrigerate for up to 2 days. Reheat before topping the pizza.