Homemade Buffalo Chicken Pizza
Turn pizza night into date night! This homemade buffalo chicken pizza recipe is fun to make together and tastes better than takeout.
Equipment
Ingredients
- 1 pound pizza dough
- ¼ cup flour for dusting
Buffalo Chicken Pizza Sauce
- 3 tablespoons butter melted
- ½ cup Frank's Red Hot
- 1 tablespoon light ranch dressing
Buffalo Chicken Pizza Toppings
- 1½ cups shredded mozzarella cheese
- ½ cup shredded mild cheddar cheese
- ½ pound buffalo chicken (see below)
- ¼ medium red onion sliced
- 2 medium scallions sliced
- 1 pinch sea salt
- Light ranch dressing
Buffalo Chicken
- ½ pound chicken breast raw
- ¼ cup vegetable oil
- ¼ cup Frank's Red Hot
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground red cayenne pepper
- 1 pinch salt
Instructions
- First, make the buffalo chicken. In a medium bowl, combine chicken, vegetable oil, Frank's Red Hot, garlic powder, onion powder, chili powder, cayenne pepper, and salt. Stir well to combine, then marinate at room temperature for 15 minutes.
- Preheat a frying pan over medium-high heat (we like to use our cast iron) and cook the chicken for about 9 to 12 minutes or until done, flipping every 3 minutes. The internal temperature of the chicken should reach about 160 degrees F.Let the chicken rest for 2 to 3 minutes before slicing into strips, then set aside.
- Next, prepare the buffalo pizza sauce. Add melted butter, Frank's Red Hot, and light ranch dressing to a small bowl and whisk to combine. Microwave the sauce for 30 seconds at a time, as needed, to ensure a smooth texture as you whisk it.
- Combine the mozzarella and cheddar cheese in a bowl and set aside.
- Now, stretch the dough. Preheat oven to 400 degrees F and lightly dust a large baking sheet with flour, spreading it around evenly on the pan. Then, dust your palms with flour and begin to stretch the dough. Working over the baking sheet, use both hands (and gravity!) to rotate and stretch the dough into a rectangle roughly the size of your pan. Use additional flour as necessary to prevent the dough from sticking to your hands.Lay your stretched dough flat in the pan. Dust your hands lightly with flour again, and gently reach underneath the dough to give the bottom side a very light coating of flour (this will keep it from sticking to the pan).
- Assemble the pizza:Top the dough with an even layer of buffalo sauce, leaving about a quarter inch of crust around the edges. (You will have extra sauce - set aside for later).Next, top with the cheese blend, sliced buffalo chicken, red onion, and scallions. Finish with a pinch of sea salt.
- Bake the pizza for about 12 to 18 minutes, or until the crust is golden and the cheese is bubbly and lightly browned. Cool for at least 2 minutes before slicing.
- Finally, drizzle the pizza with extra buffalo sauce and light ranch dressing. Serve hot.
Notes
Pizza dough: Feel free to use any kind of pizza dough for this recipe - fresh or frozen (or even homemade if you're feeling ambitious!). Our favorite store-bought dough is the Whole Foods brand. Just remember to leave the dough out for about 1 hour before working with it so that it reaches room temperature.
Stretching the dough: Stretching dough isn't easy and may take a little bit of patience. If you're new to this, work slowly and let gravity help you out - and don't worry if your pizza isn't the perfect shape! Pizza of all shapes and sizes is still pizza, and will still be delicious.
Baking pizza: Pizza can be finicky and cooks at different rates depending on the hydration level of your dough, your oven's actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it's done - use our time estimates as a rough guide.
Note that depending on which brand of store-bought dough you use, recommended baking temperatures may vary. Always go with what the packaging recommends!
Nutrition
Serving: 1slice | Calories: 388kcal | Carbohydrates: 32g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1369mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg
