Buffalo Chicken Pizza

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4.50 from 2 votes

Buffalo chicken pizza made with grilled (or crispy) chicken, fresh mozzarella, red onions, and buffalo sauce.

Prep Time1

Cook Time15

Total Time1 15

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

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

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.

Nutrition