Description
Spicy and flavorful Buffalo Chicken Pizza with homemade dough, tangy buffalo sauce, creamy ranch, and a blend of mozzarella and blue cheese. A crowd-pleasing pizza perfect for game day or a fun family dinner!
Ingredients
Scale
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (360ml) warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup buffalo wing sauce (adjust to your spice preference)
- 1 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup thinly sliced green onions
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Add flour or water as needed.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Season the Chicken: In a medium bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through (165°F/74°C).
- Add Buffalo Sauce: Reduce the heat to low and pour in the buffalo wing sauce. Toss to coat evenly. Simmer for a few minutes to allow the sauce to thicken slightly.
- Preheat the Oven: Preheat your oven to 450°F (232°C). Place a pizza stone in the oven if you have one.
- Prepare the Dough: Punch down the risen dough. Divide in half (for two smaller pizzas) or keep whole.
- Shape the Pizza: Roll out the dough to your desired thickness and shape. Transfer to a pizza peel dusted with cornmeal or a baking sheet lined with parchment paper.
- Add the Toppings: Spread the ranch dressing evenly over the pizza dough. Sprinkle with mozzarella cheese, followed by the buffalo chicken. Crumble the blue cheese over the top.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (or place the baking sheet in the oven). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with thinly sliced green onions. Serve immediately.
Notes
- Spice Level: Adjust the amount of buffalo wing sauce to your preference.
- Cheese Variations: Experiment with different cheeses like pepper jack or provolone.
- Crust Options: Use store-bought pizza dough or a pre-made pizza crust if desired.
- Vegetarian Option: Substitute the chicken with cauliflower florets tossed in buffalo sauce.
- Serving Suggestions: Serve with extra ranch dressing or blue cheese dressing for dipping, celery sticks, and carrot sticks.
- Make Ahead: The pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days. The buffalo chicken can also be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Crispy Crust: For an extra crispy crust, brush the edges with olive oil before baking.
- Grilling the Pizza: You can also grill the pizza for a smoky flavor.
- Dough is too sticky: Add flour, one tablespoon at a time, until the dough is manageable.
- Dough is too dry: Add water, one teaspoon at a time, until the dough is smooth and elastic.
- Crust is not cooking evenly: Rotate the pizza halfway through baking.
- Cheese is burning: Lower the oven temperature slightly or cover the pizza loosely with foil.
- Prep Time: 30 minutes
- Cook Time: 25 minutes