Buffalo Chicken Pizza Blue Cheese

The first time I made buffalo chicken pizza, my roommate wandered into the kitchen asking what smelled like a sports bar. I'd just discovered that hot sauce and cheese on dough could transform a regular Tuesday into something worth celebrating. Now whenever friends come over for movie night, this is the first request.

Last Super Bowl, I made three of these pizzas and they vanished before halftime even started. My brother who claims blue cheese tastes like feet ended up going back for seconds and asking for the recipe. Thats when I knew this wasn't just pizza anymore it was a legitimate crowd strategy.

Ingredients

• 1 pound pizza dough: Store-bought works perfectly fine but homemade gives you that satisfying stretch factor
• 2 tablespoons cornmeal: This keeps the dough from sticking and adds the slightest crunch to the bottom crust
• 1 tablespoon olive oil: Just enough to coat the pan and help the buffalo sauce cling to the chicken
• 2 cups cooked chicken breast: Rotisserie chicken is your best friend here already seasoned and perfectly tender
• 1/3 cup buffalo wing sauce: Franks RedHot is classic but whatever brand you love will work beautifully
• 1 cup shredded mozzarella cheese: The melty glue that holds everything together
• 1/2 cup crumbled blue cheese: Don't skip this its what makes the pizza sing
• 1/4 cup thinly sliced red onion: Adds a sharp bite that cuts through all that rich cheese
• 2 tablespoons sliced green onions: Fresh finish to balance the heavy flavors

Instructions

Get your oven seriously hot:

Preheat to 475°F and if you have a pizza stone stick it in there now to heat up while you prep

Prep your dough workspace:

Dust a pizza peel or baking sheet with cornmeal then stretch or roll your dough into a 12 inch circle

Make the buffalo chicken filling:

Warm olive oil in a skillet over medium heat add the shredded chicken and buffalo sauce stir until everything gets that signature orange coating and heats through about 2 to 3 minutes

Layer it all on:

Spread that saucy chicken evenly over your dough leaving about an inch border for the crust then scatter mozzarella blue cheese crumbles and red onion slices on top

Bake until bubbly:

Slide the whole thing into the hot oven and let it go for 12 to 15 minutes until the crust turns golden and the cheese is bubbling like crazy

Finish with the fresh stuff:

Pull it out and immediately hit it with green onions parsley and an extra drizzle of buffalo sauce if you like things spicy

Save

My niece who won't touch anything spicy tried a tiny slice on a dare and ended up eating three pieces. She said the blue cheese made the heat feel friendly instead of aggressive. Watching a picky eater discover buffalo flavors for the first time was honestly better than watching the actual game.

Making It Your Own

Sometimes I add sliced jalapeños if I'm feeling extra brave or swap in gorgonzola when I want something milder than blue cheese. A drizzle of ranch over the top after baking turns it into something completely different and amazing.

Side Dish Strategy

This pizza is heavy enough to stand alone but a simple green salad with vinaigrette cuts through all that richness perfectly. Beer is traditional but sparkling water with lemon works surprisingly well too.

Make Ahead Magic

You can cook and shred the chicken up to two days ahead then just toss it with the sauce when you're ready to bake. The dough actually benefits from a slow overnight rise in the fridge if you want to go all out.

• Cooked chicken keeps in the fridge for 3 to 4 days making this a great way to use up leftovers
• If your dough is too elastic and keeps springing back let it rest for 10 minutes then try again
• The pizza is best hot but leftovers reheat surprisingly well in a skillet over medium heat

Save

Hope this pizza becomes your go to for every game day movie night or just random Tuesday craving.

Recipe FAQs

→ What cheese works best for this dish?

Shredded mozzarella melts beautifully for creaminess, while crumbled blue cheese adds tangy depth. You can substitute feta for a milder flavor.

→ Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken can save time and still deliver great flavor when coated with buffalo sauce.

→ How do I keep the crust crispy?

Dusting the baking surface with cornmeal helps prevent sticking and promotes a crunchy crust texture after baking at high heat.

→ Is there a way to make it spicier?

Add hot buffalo sauce or sliced jalapeños before baking to increase the heat intensity according to your preference.

→ What drink pairs well with this dish?

A crisp lager or sparkling water balances the spicy and tangy flavors without overpowering the palate.