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A mostly healthy cooking blog for people who love to eat

Buffalo Chicken Pizza

| 41 Comments

I hereby petition that we replace all currency with slices of Buffalo Chicken PizzaBuffalo Chicken Pizza. If you like buffalo chicken you will LOVE this! I admit that Buffalo Chicken Pizza coinage would have some downsides. Wallet design would need to be reevaluated, since current billfolds are not sized for pizza slices. We’d have to invest in a few pairs of bright orange pants, as accidental Buffalo sauce drippage would occur with relative frequency. Online shopping would need to be rethought, and banks would be forced to convert ATMs into refrigerated Buffalo Chicken Pizza dispensers. Worst (best?) of all, widespread devouring of the national currency would be pandemic.

Despite the road bumps, Buffalo Chicken Pizza as cash is worth considering. This pizza is money.Buffalo Chicken PizzaBuffalo Chicken Pizza is everything that makes Buffalo chicken wings epically awesome—the juicy meat, the signature spicy sauce, the cool crunchy celery, and the tangy blue cheese—fused with another epically awesome food: pizza. I might not be able to convince the United States Treasury to lose the dollar in favor of Buffalo Chicken Pizza slices, but I can buy the undying love and devotion of my Super Bowl Party guests with this ultimate game-day food.

Buffalo Chicken Pizza begins with your favorite pizza dough (for larger pizzas like this, mine is this easy-to-make whole wheat dough, but if you use store-bought, I won’t tell). We then slather on shredded chicken that’s been bathed in Buffalo sauce (I used Frank’s—is there another?). We top the whole shebang with red onions, diced celery, gooey mozzarella, and signature blue cheese. Pop our pizza into the oven for 15 minutes, and BAM! Money on a baking sheet.

Buffalo Chicken Pizza. A MUST for all buffalo chicken loversPlease please pleeeasseee make this for Super Bowl Sunday, Tuesday night dinner, and any other time you feel the need to faceplate into a giant plate of zesty, cheesy comfort food. If you are thinking, “um, that’s me every night,” then you should probably have baked Buffalo Chicken Pizza five minutes ago.

Buffalo Chicken Pizza. Soft crust smothered in buffalo chicken goodness.The Treasury Department may spurn my Buffalo Chicken Pizza currency proposal, but I’m still willing to wager that you (and your guests!) will love this homemade pizza recipe. Please try to prove me wrong—I’m feeling pretty confident, and I accept payment in Buffalo Chicken Pizza slices.

Buffalo Chicken Pizza

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 1 11x14-inch pizza

Serving Size: Serves 4

Buffalo Chicken Pizza

Everything you love about a platter of Buffalo wings—the juicy chicken, spicy Buffalo sauce, cool blue cheese, crunchy celery—smothered on a pizza with red onions and gooey mozzarella cheese. This spicy, tangy pizza is a guaranteed crowd pleaser and winning game day appetizer, but if you love Buffalo chicken, you will want it for dinner any night of the week! The dough I recommend for this recipe is from my Homemade Pizza Rolls. This recipe yields a larger, sturdier crust than my other favorite pizza dough recipe—Perfect Pizza Dough—so it's ideal for a super-loaded pizza like this Buffalo Chicken Pizza. The Perfect Pizza Dough is a bit smaller and more tender, so it might not hold up to these hefty toppings.

Ingredients

  • 1 recipe whole wheat pizza dough, enough to yield one 11x14-inch rectangle (I used and recommend the dough recipe called for in these pizza rolls)
  • 1 cup Buffalo sauce (I used Frank’s)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 8 ounces cooked and shredded chicken breast (between 2 1/2 and 3 cups)
  • 1 1/2 cups shredded mozzarella cheese (3 to 4 ounces)
  • 1/2 cup crumbled blue cheese (2 ounces—I used gorgonzola)
  • 1/3 cup diced celery (about 1 stalk, depending on size)
  • 1/3 cup diced red onion (about 1/2 of a small red onion)

Directions

  1. Prepare pizza crust. If using this recommended recipe for pizza dough, here are the directions (ingredients can be found at the recipe link. The recipe yields enough dough for two crusts, so feel free to half it, or freeze the second dough for another time): In the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), combine the warm water, yeast, honey, and olive oil. Add all of the white whole wheat flour, 1 cup of the all purpose flour, and salt. Mix on low speed (or by hand with a wooden spoon) just until dough comes together. Add remaining 1 cup flour a little at a time, just until the mixture forms a soft dough (you may not need the full cup.) If using a stand mixer, switch to a dough hook and mix on medium-low speed for about 10 minutes until smooth, adding a little flour as needed to keep the dough from sticking to the bowl. If mixing by hand, turn the dough onto a well-floured surface and knead for 12 minutes, incorporating additional flour as needed to keep the dough from sticking. Place the kneaded dough in a well-oiled bowl and turn to coat lightly with oil. Cover the bowl with a damp kitchen towel and allow it to rest in a warm, draft-free place for 30 minutes. Divide dough into two equal portions, rolling each into a smooth ball. Place 1 ball on a baking sheet and cover with a damp towel. Let rest for 10 minutes. Wrap other ball in plastic and freeze for another time. (Dough will save for up to two months. When ready to bake, let come to room temperature and bake as directed.)
  2. Place rack in upper 1/3 of oven and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or dust with cornmeal or flour.
  3. In a large bowl, whisk together the Buffalo sauce, garlic powder, and chili powder. Add shredded chicken and toss to coat.
  4. Place rested dough on a lightly floured work surface and roll into a 11x14-inch rectangle. Gently transfer the rolled dough to a prepared baking sheet. Top with the chicken-sauce mixture, leaving a 3/4 inch border around all size. Sprinkle on the mozzarella, blue cheese, celery, and red onion. Bake for 15-18 minutes, until the crust is crisp and golden. Slice and serve.

Notes

**Prep time does not include dough, as this will vary by recipe used. If using the dough in the recipe, allow 45 minutes additional. Make ahead notes: If using the dough listed in the recipe, it can be left to rise in the refrigerator overnight, instead of resting at room temperature for 30 minutes as directed in the recipe. Simply remove the dough from the refrigerator 45 minutes before you are ready to bake and proceed with the recipe as directed. If you are freezing half of the dough, do so before allowing it to rest at room temperature.

http://www.thelawstudentswife.com/2014/01/buffalo-chicken-pizza/

 

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Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

41 Comments

  1. Again with the brain twins…defs doing a buffalo chicken creation tomorrow! Then again, it IS buffalo chicken season! I am definitely on board to change the form of currency to this pizza, I don’t even need to revamp my wallet…I’ll just stick that whole pizza right in my purse (easier access anyway!) This looks fab Erin, perfect for Game day…orrrr any day that you want a cheese fix (every day of my life.)

  2. I would happily adapt to your new monetary system! This pizza is priceless my dear! I love Buffalo sauce. This pizza is definitely on my to do list this week!

  3. Haha, we love buffalo chicken flavors so I’m on board with your currency proposal :) This pizza looks awesome Erin and I am definitely adding this to our game day menu!

  4. Paying with pizza instead of cash = best idea ever. I saw your teaser for these last night on facebook and could not wait to see them this morning!

  5. What an amazing pizza!!! Thanks for linking to my popcorn. ;)

  6. This pizza looks pretty fabulous Erin! My son would love it!

  7. My mouth is watering, Erin. Love everything about this delicious pizza!

  8. i am all in favor of that decision to change money into buffalo chicken pizza..

  9. My husband would fuh-reak out if I made this for him. He is obsessed with all things buffalo, especially wings. But luckily with this he won’t get his fingers all slicked up and wipe them on his pants. Ha!

  10. Yeah, I’d take this pizza as currency! I want to come to your Superbowl party!

  11. That is one gorgeous pizza!! I’ve been reading for a long time and I’ve loved seeing how much your photography has evolved. I think you’ve found your calling!

    • Alisha, that is just about the nicest thing you could say! Food photography is a constant challenge (opportunity?) for me, so I can’t express enough how much that means :) Thank you SO much!

  12. Looks so so good!
    I would definitely accept this as currency. I second that for sure!

    {Teffy’s Perks} X

  13. YUMMY! This will be perfect for the Super Bowl. I have pizza dough in the freezer, hot sauce in the fridge, and a husband who’s name is written all over this pizza!

  14. I think you should run for president because I am all for changing the currency to this pizza.

  15. Well that looks AMAZING! Not a bad idea at all. Good roommate dinner, as we all love the buffalo sauce.

  16. mmm…mmm…good! Thanks for the dinner suggestion! We just polished it off! Tell Ben that this pizza is Andrew-approved!

  17. I would pay for the new wallet is we adopted this as currency! The flavor combos are fabulous! How could you go wrong with buffalo chicken pizza? (drooling as we speak …)

  18. Goodness gracious that is a beautiful looking pizza! I love buffalo chicken anything :)

    Happy Blogging!
    Happy Valley Chow

  19. this looks AWESOME! seriously want some right now. yum.

  20. What a great idea!! I will not only be signing that petition in greasy fingers of this pizza but also protesting for it to pass. Love buffalo chicken anything!!

  21. Yummm I love buffalo sauce on anything. You’re right, this pizza is MONEY!

  22. Um, yes to pizza money! This looks delicious!

  23. I’m so digging the pizza money idea. Though I’d probably end poor due to eating all my money but who cares, PIZZA. I love this stuff! This one looks so darn awesome that I’m sitting here wondering how you managed not to eat the whole thing before you took all the pictures mmMMmmmh that would have been so me.

  24. Erin, I made this Stromboli-style last night and LOVED it. Such a good twist adding the celery… I even threw in some shredded carrots. YUM!

    • Meg, I’m so, so excited to hear that you tried this and loved it. What cool ideas-I’m definitely going to try it with carrots next time too, and the Stromboli twist is fab! Thanks so much for taking time to comment and let me know :-)

  25. haha this pizza definitely is money! It looks delicious! I adore homemade pizza – there is just something about it. I would eat it all the time if my hips would be cool with that … but alas not so much : )

  26. I would totally sign that petition!! Hello amazing delicious pizza! :)

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  28. I have to be honest. I made this pizza last night. Followed the recipe exactly, other than using my own tried and true crust recipe. My crust tasted perfect. As for the pizza as a whole… well, let me put it this way: my husband eats anything. He doesn’t like food to go to waste. So he’ll eat it. Even if it’s bordering on spoiling, he’ll eat it just so it won’t go to waste. Last night, when I made this pizza, he took one bite. Then, he took another bite. Then, he spit it out and told me to throw the whole thing in the trash. My two boys, who love both pizza and chicken wings, hated it. I ate two slices, and tolerated it, but did not particularly enjoy it myself. I don’t know. It just did not appeal to us at all. Sorry.

    • Hi Marisa, I’m really sorry to hear that you did not enjoy this recipe. I can say that we and our and our friends really liked it, and I have heard from a few readers who did too, but all tastes are different. I know it’s a bummer to make something new and not end up liking it in the end, so I truly wish that this had hit the spot!

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