This Buffalo Chicken Pizza – a combo of two favorites: wings and pizza – is definitely a use-what-you’ve-got sort of recipe. The homemade crust is easy to make, too, if you choose!
I know it’s challenging to go grocery shopping right now. With that in mind, now is a good time to try some different recipes using what you already have at home in your freezers, fridges, and pantries. I hope you’ll enjoy this Buffalo Chicken Pizza recipe, and others on my site that call for basic ingredients.
Buffalo Chicken Pizza
We love this Buffalo Chicken Pizza in our house. It combines two classics: pizza and wings! It’s perfect for a Friday night or weekend pizza party.
Stand up right now and take inventory of your freezer! Why? Because I bet you’ve got what you need to make this pizza. Did you find chicken tenders? Boneless chicken wings? Vegetarian “chicken” bites? Great! Grab ‘em and let’s go!
If you’re like me, you probably have three or four bottles of hot sauce and a bottle of Ranch dressing all fighting for space in the refrigerator door, amiright?
Shredded mozzarella cheese? Check. Celery? If you’ve got it (even if it’s starting to get a little limp), great. If you don’t have celery, slice up some red onion, real thin. Heck you could even try thinly sliced or super-small diced carrot!
If you have most of the above, you’ve got the makings for this Buffalo Chicken Pizza! We made our own pizza crust, and if you have active dry yeast in the house, you can, too. I adapted the dough recipe from a Bobby Flay recipe.
The recipe for the pizza crust is easy to make but give yourself a few hours lead time to mix it, let it rise, then bake it. The dough is enough for two, 12-inch pizzas, and you can freeze one portion to use later. Otherwise, use frozen or fresh pizza dough if you have it.
Do you go crazy for pizza? Try another of my favorite pizza recipes:
- Grilled Pizza with Fig, Prosciutto and Blue Cheese
- Spicy Giardiniera Pizza Bites
- Cherry-Prosciutto Focaccia
You’ll have fun making Buffalo Chicken Pizza, and I guarantee you’ll enjoy eating it!
Even though it’s a tough time to grocery shop, you can make due with ingredients you already have at home. Take inventory of what you have and try some recipes for a great meal!
Patricia Conte/Grab a Plate
Serves Makes 1, 12-inch pizza
5 based on 5 review(s)
- 4-1/2 cups flour, plus extra for your work surface
- 1-1/4-ounce packet active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons olive oil, plus a bit extra
- 1-1/2 cups frozen coated chicken bites, heated according to package directions
- 4-6 ounces shredded mozzarella cheese
- 1-1/2-2 celery ribs, diced, half reserved
- 1/4 cup Ranch dressing, plus extra to drizzle
- 1/4 cup hot sauce, plus extra to drizzle
- Add the flour, yeast, sugar, and salt to the bowl of a stand mixer with the dough hook attached. Start the mixer on low speed and slowly add 1-1/2 cups warm water to the mix, then the olive oil. Turn the speed up slightly and mix until the ingredients form a ball.
- If the dough seems too sticky or wet, add a little more flour, a tablespoon at a time.
- Lightly flour a clean work surface. Drizzle a bit of olive oil into a large bowl and set aside.
- Transfer the dough to the work surface. Knead it several times and shape it into a ball.
- Transfer the dough to the bowl with oil. Use your hands to rub a bit of the oil over the dough. Cover the bowl with a clean kitchen towel and allow it to sit on the counter in a warm spot for about an hour or a bit longer. You want the dough to rise to almost double its size.
- Preheat the oven to 450 degrees F. Once the dough is ready, lightly flour a clean work surface. Transfer the dough and cut in half. Shape one half into a disk and wrap it with plastic wrap and place in a freezer bag. Freeze to use another time.
- With the remaining dough, flatten it as best you can and gently roll it with a rolling pin, and shape it with your hands into a 12-inch-round (or rectangular shape).
- Lightly spray a pizza pan or baking sheet with nonstick cooking spray. Carefully transfer the dough to the pan. Bake for about 7-9 minutes.
- Remove from the oven.
- Add the mozzarella cheese to the pizza dough. Add 1/4 cup of Ranch dressing over the top. Add the chicken evenly over the top. Drizzle with the hot sauce and add half the celery.
- Bake for approximately 10-15 minutes, maybe a bit longer, keeping an eye on it, until the dough turns golden.
- Remove from the oven. Add the remaining celery and drizzle with more hot sauce and Ranch dressing.
The dough recipe yields enough dough for 2, 12-inch pizzas. Freeze half the portion to use another time.