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This homemade buffalo chicken pizza is made with buffalo sauce, chicken, red onion, fresh jalapeno, fresh mozzarella, and a finishing drizzle of honey. It’s savory, and spicy, with a touch of sweetness from the honey. One of my favorite pizza recipes of all time!
Buffalo chicken pizza is the greatest thing that’s ever happened to me. Oh, and marrying my wife, Patty too. This recipe features no traditional red sauce and relies on buffalo sauce in its place. The combination of buffalo sauce, red onion, and fresh jalapeno is so hard to resist.
Can’t get enough buffalo sauce? It’s ideal as a dip on game day, or go rogue and stuff it into dough for some quick rangoons. And if you actually don’t love buffalo, how about a classic pizza Margherita?
Table of Contents
Ingredient Notes & Substitutions
- Pizza dough: I often use store-bought pizza dough. To get the most out of it. Always allow it to proof by leaving it covered in a greased bowl on the counter (in a warm place) for 3-4 hours. This renders perfect crust.
- Chicken tenders: you can use boneless skinless chicken tenders or chicken breast. If you prefer crispy chicken, go for breaded chicken. Always precook the chicken before topping the pizza.
- Buffalo sauce: I like Frank’s Red Hot buffalo wing sauce. You can also make homemade buffalo sauce with 1/2 cup of regular hot sauce and 1/4 cup melted butter.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Remove the dough from the fridge before cooking to proof. Place dough in a greased bowl and seal with plastic wrap or aluminum foil. Let rest on the counter for 3-4 hours or until the dough is no longer cool to the touch. This is very important for soft and airy crust. The dough will puff up and nearly double in size.
Step 2.
Preheat the oven to as hot as it goes, usually 500-550°F. Place the pizza steel (or pizza stone) in the oven and let preheat for one hour. I position my rack about 8 inches from the top burner.
Step 3.
Heat oil in a saucepan over medium heat. Cook the chicken until fully cooked through and just golden. Remove from the heat and drizzle with 2-3 tablespoons of buffalo sauce until lightly covered. Set aside.
Step 4.
Place the dough onto a floured surface and shape/stretch it into a 12-inch crust with your hands. Be sure the dough is adequately floured and not sticky. Try to get the crust as thin as possible in the center, about 1/4 inch thick. The parameter crust can be thicker. This is best done with your hands by gently stretching. Avoid a roller for best results.
Step 5.
Place a small handful of flour onto a pizza peel and spread evenly to prevent the dough from sticking to the peel.
Step 6.
Transfer the dough onto the peel. Evenly coat with remaining buffalo sauce leaving a 1-inch crust all the way around. Add the chicken, and fresh mozzarella, and finish with sliced red onion and jalapeno slices.
Step 7.
Slide the finished pizza onto the steel and bake for 5-6 minutes or until the pizza is 80% done. Turn on the oven broiler and broil on high for 2-3 additional minutes or until the crust is just starting to char on top.
Step 8.
Remove from the oven and top with a drizzle of honey. Let slightly cool, slice, and serve.
Expert Tips
- For the best conventional oven pizza, use a baking steel or pizza stone. Preheat your steel/stone for 1 hour in the oven at 500°F before baking. This cooks your pizza quickly, rendering a light and airy crust.
- Always proof your dough before baking. Room-temperature dough bakes better and renders a fluffier, yet crispy crust.
- Finish the pizza with the broiler. This adds a beautiful charred finish.
More Buffalo Chicken Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Buffalo Chicken Pizza
Ingredients
- 18-20 ounces pizza dough, full proofed
- 8 ounce chicken breast , cut into thin bite-sized strips
- 6 ounces fresh mozzarella, I like pearls
- 1/2 cup buffalo sauce, divided
- 1/2 red onion, thinly sliced
- sliced fresh jalapeno
- 1/3 cup flour, for crust/peel
- honey, for drizzling
- Ranch/blue cheese dressing on the side for serving
Instructions
- Remove the dough from the fridge before cooking to proof. Place dough in a greased bowl and seal with plastic wrap or aluminum foil. Let rest on the counter for 3-4 hours or until the dough is no longer cool to the touch. This is very important for soft and airy crust. The dough will puff up and nearly double in size.
- Preheat the oven to as hot as it goes, usually 500-550°F. Place the pizza steel (or pizza stone) in the oven and let preheat for one hour. I position my rack about 8 inches from the top burner.
- Heat oil in a saucepan over medium heat. Cook the chicken until fully cooked through and just golden. Remove from the heat and drizzle with 2-3 tablespoons of buffalo sauce until lightly covered. Set aside.
- Place the dough onto a floured surface and shape/stretch it into a 12-inch crust with your hands. Be sure the dough is adequately floured and not sticky. Try to get the crust as thin as possible in the center, about 1/4 inch thick. The perimeter crust can be thicker. This is best done with your hands by gently stretching. Avoid a roller for best results.
- Place a small handful of flour onto a pizza peel and spread evenly to prevent the dough from sticking to the peel.
- Transfer the dough onto the peel. Evenly coat with remaining buffalo sauce leaving a 1-inch crust all the way around. Add the chicken, and fresh mozzarella, and finish with sliced red onion and jalapeno slices.
- Slide the finished pizza onto the steel and bake for 5-6 minutes or until the pizza is 80% done. Turn on the oven broiler and broil on high for 2-3 additional minutes or until the crust is just starting to char on top.
- Remove from the oven and top with a drizzle of honey. Let slightly cool, slice, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
It is great pizza recipe.I like to eat pizza of different varieties. I will try this one.Great work keep it up..!!
What kind of pre-made pizza dough do you use? Ive tried a cpl different ones but found them to be kinda blah. Yours looks very appetizing. I love ❤️ Buff Chick pizza ?
Hey Heather – I use Portland Pie brand. It’s a local New England restaurant so I can get it at the grocery store. Not sure where you are. Otherwise, I really just use anything. I would try making your own and see what happens. Also, thinner crust may help from it being too much dough.
Give it a try and let me know what you think!
I don’t want this pizza, I need this pizza. And it’s not even 9 AM. But seriously, this looks amazing! I’ve gotta give this recipe a try ASAP!
Haha thanks Karly. I feel like I torture myself when writing these posts…I want them all over again!