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This Buffalo Chicken Pizza loads tangy buffalo chicken, gooey Monterey Jack, and cool ranch onto a golden crust, all ready in just 30 minutes. I throw this together on game day with rotisserie chicken and store-bought dough, and it disappears before kickoff. It is a spicy, cheesy crowd-pleaser, like our air fryer buffalo chicken tenders.
Buffalo sauce, ranch, and two cheeses turn a frozen pizza dough into a spicy, cheesy game-day favorite.
Buffalo Chicken Pizza Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 8 pieces
- ⚡ Calories: 272kcal
- 🌶️ Flavor Profile: Spicy, tangy, cheesy, and cool
- ✋ Difficulty: Easy, a quick weeknight pizza, like our sheet pan pizza
Quick Answer
To make buffalo chicken pizza, toss shredded rotisserie chicken with buffalo sauce until coated. Stretch thawed pizza dough onto a greased 14-inch pizza pan and let it rest, then spread it out again. Spread ranch dressing over the dough, leaving a border, then top with the buffalo chicken and shredded Monterey Jack cheese. Bake at 450 degrees for 12 to 15 minutes until the crust is golden, let it rest a few minutes, then finish with more buffalo sauce, ranch, blue cheese crumbles, scallions, and celery before slicing and serving.
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Why This Recipe Works
Click to see the technique science
- Ready in 30 minutes. Using rotisserie chicken and store-bought dough means dinner is on the table fast.
- Big buffalo flavor. Tossing the chicken in buffalo sauce and drizzling more on top gives every bite that tangy, spicy kick.
- Cool and creamy contrast. Ranch dressing and blue cheese balance the heat with a cool, creamy tang.
- Two cheeses, all melt. Monterey Jack melts into gooey perfection while blue cheese adds a bold, salty finish.
- A game-day favorite. It feeds a crowd, slices easily, and tastes like your favorite wings in pizza form.
- Easy to customize. Adjust the heat, swap the cheese, or pile on the toppings to make it your own.
Why You’ll Love This Recipe
- Tangy buffalo chicken, gooey Monterey Jack, and cool ranch come together on a golden crust.
- It is ready in just 30 minutes with rotisserie chicken and store-bought dough.
- It tastes like buffalo wings in pizza form, like our buffalo chicken egg rolls.
Key Ingredients
A handful of simple ingredients turn into a spicy, cheesy game-day pizza.
- Rotisserie chicken: Shredded and tossed in buffalo sauce, it is the fast, flavorful star of this pizza.
- Buffalo sauce: Coats the chicken and gets drizzled on top for that signature tangy, spicy kick.
- Pizza dough: Thawed store-bought dough makes this a quick weeknight or game-day meal.
- Ranch dressing: Spread under the toppings and drizzled on top to balance the heat with cool creaminess.
- Monterey Jack and blue cheese: Monterey Jack melts smooth and gooey, while blue cheese adds a bold, salty finish.
See recipe card for exact quantities.
Variations and Substitutions
Make this buffalo chicken pizza your own with a few easy swaps.
- Change the cheese: Use mozzarella, cheddar, or a blend instead of Monterey Jack.
- Skip the blue cheese: Leave it off or swap in extra ranch if blue cheese is not your thing.
- Make it spicier: Add extra buffalo sauce or a sprinkle of red pepper flakes.
- Add veggies: Top with red onion, more celery, or a handful of spinach.
- Use leftover chicken: Any cooked, shredded chicken works, like the meat from our slow cooker buffalo chicken.
How to Make Buffalo Chicken Pizza
- Spray a 14-inch pizza pan with cooking spray, stretch the thawed dough to fit, let it rest 5 minutes, then spread it out again to a 10 to 12 inch circle.
- Spread the ranch dressing evenly over the dough, leaving a half-inch border around the edge.
- In a bowl, stir the shredded chicken with the buffalo sauce until fully coated.
- Scatter the buffalo chicken over the ranch, then top with the shredded Monterey Jack cheese.
- Bake at 450 degrees for 12 to 15 minutes until the crust is golden brown, then let it rest on the pan for 5 minutes.
- Drizzle with more buffalo sauce and ranch, sprinkle on blue cheese, scallions, and celery, then slice and serve.
Recipe Tips & Tricks
- Let the dough rest for a few minutes between stretches so it relaxes and is easier to shape.
- Leave a border of bare dough around the edge so you get a nice puffy, golden crust.
- Use rotisserie chicken to save time, or any cooked shredded chicken you have on hand.
- Do not overload it, since too many wet toppings can make the crust soggy in the center.
- Add the fresh toppings after baking so the celery and scallions stay crisp and bright.
- Bake on a hot pan at 450 degrees for the crispiest crust, just like our sheet pan pizza.
Serving Ideas and Suggestions
This buffalo chicken pizza is the ultimate game-day food, perfect for movie nights, parties, and easy weeknight dinners. Serve it with extra ranch and blue cheese for dipping, plus a platter of game-day favorites like our loaded potato skins and air fryer buffalo chicken tenders.
Round out the spread with celery and carrot sticks, a crisp green salad, or a basket of fries. A cold drink helps cool the buffalo heat, making it a fun, casual meal for a crowd.
Store leftover slices in an airtight container in the fridge for up to 3 days, and reheat in the oven or air fryer to keep the crust crisp. For more game-day eats, try our baked ham and Swiss sliders next.
Buffalo Chicken Pizza FAQs
Shredded rotisserie chicken is the easiest and most flavorful option, and it makes this pizza come together in minutes. Any cooked, shredded chicken works well, including leftover baked, grilled, or poached chicken breasts. Just toss it with buffalo sauce so every piece is coated before it goes on the pizza for the best tangy, spicy flavor in each bite.
You can prep the components ahead by shredding and saucing the chicken and shredding the cheese, then store them in the fridge until ready to assemble. The pizza is best baked and eaten fresh so the crust stays crisp, but you can bake it ahead and reheat slices in the oven or air fryer. Add the fresh celery and scallions just before serving.
Monterey Jack is the main melting cheese here because it gets smooth and gooey, but mozzarella, cheddar, or a blend all work well. Blue cheese crumbles add a bold, salty, classic buffalo-wing flavor on top, though you can leave them off and use extra ranch if you prefer. A mix of melting cheese plus a sharp finishing cheese gives the best result.
The keys are not overloading the pizza with too much sauce and baking it on a hot pan at a high temperature. Spread the ranch in a thin, even layer, drain any excess liquid from the chicken, and leave a bare border for the crust. Baking at 450 degrees crisps the bottom quickly, and adding the wet finishing drizzles after baking keeps the center from getting soggy.
Absolutely. This recipe uses thawed store-bought dough for convenience, but homemade pizza dough works beautifully and lets you control the thickness and flavor. Just bring it to room temperature and stretch it to fit your pan. You can also use a pre-baked crust or flatbread for an even faster version, adjusting the bake time as needed.
The spice level is easy to control. As written it has a moderate, tangy buffalo kick that most people love, balanced by the cool ranch and cheese. For a milder pizza, use less buffalo sauce or a mild variety, and for more heat, add extra sauce or a sprinkle of red pepper flakes. The ranch and blue cheese on top always help tame the burn.
Hosting game day? Try our air fryer buffalo chicken tenders next for another spicy, crowd-pleasing favorite.
Buffalo Chicken Pizza
Ingredients
- 1 cup shredded rotisserie chicken
- ¼ cup buffalo sauce plus more for serving
- 1 frozen pizza dough thawed to room temp
- ¼ cup ranch dressing plus more for serving
- 1 ½ cups shredded Monterey Jack cheese
- 2 tablespoons blue cheese crumbles optional
- 1 scallion thinly sliced, optional
- ¼ cup thinly sliced celery optional
Instructions
- Preheat the oven to 450°F. In a medium-sized bowl, stir the chicken with the buffalo sauce until coated, set aside.
- Spray a 14-inch pizza pan with cooking spray, place the pizza dough on the pan, and spread it out using your fingers in the shape of the pan. Let it rest for 5 minutes. Spread it out again to a 10-12 inch circle.
- Top the dough with the ranch dressing leaving a ½ inch border.
- Add the chicken on top then top with the Monterey Jack cheese. Bake for 12-15 minutes until the crust is golden brown. Let it sit on the pan for 5 minutes.
- Top with more buffalo sauce, ranch dressing, blue cheese crumbles, scallions, and celery if using.
- Slice and serve.
Notes
- You can use blue cheese dressing instead of ranch for the sauce.
- Use your favorite buffalo sauce and you can control the heat that way as well
- All the toppings are optional, use what you like best.
- You can use any pizza dough that you like, see my tips above.
- Play around with your cheeses to find your favorite flavor combination.
- This can be frozen, see my tips above.
Nutrition
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