Buffalo Chicken Pizza is a beautiful mash-up of two absolutely mandatory favorites – buffalo chicken and pizza. The pizza dough is lined with Ranch dressing then topped with shredded buffalo chicken, caramelized onions, lots of cheese and fresh parsley.
Give me a couple of days off work and besides look at food, this is what I do.
And unfortunately I’m sick!
For some reason, here lately, I notice if I’m sleep deprived or don’t feel good I’m extra hungry. Kids are back at school and husband at work, so, at 9 this morning I was coughing, drowning in phlegm (sorry), miserable… and craving buffalo chicken.
Only me.
After a nice little nap and some Dayquil, I found my way to the kitchen because, obviously, what else would I do?
The laundry can do itself.
How To Make Buffalo Chicken Pizza
I made this in my cast iron skillet, and I strongly recommend you do the same. The crust you get from it is just unbelievable – a regular pan definitely won’t do that. I used a 12″ skillet and the dough was perfect – not too thick but sturdy. Make sure to drizzle some olive oil on the bottom of the pan before you spread the dough out.
Here’s what you need:
“00” Pizza flour, or All-purpose flour – The main ingredient in pizza dough; “00” pizza flour is preferred because it has been milled extremely fine for excellent elasticity, a manageable dough and an airy and crisp crust. You’ll never use another flour for pizza making again.
Sea salt – For assisting the dough rise, caramelizing onions and to bring out the flavors of the pizza
Olive oil – For the dough and aiding the bottom of the crust to brown.
Yeast – Crucial for the dough to rise.
Chicken breasts – The star of the pizza show.
Yellow onion – This will be sliced and caramelized to accompany the chicken on the pizza.
Buffalo sauce – The sauce for the shredded chicken.
Monterey Jack and cheddar cheeses – The cheese is the glue that binds the pizza together, and gives it phenomenal flavor.
Parsley – This herb adds a fresh, floral element to the pizza.
I dipped it in bleu cheese dressing and more buffalo sauce.
Tips & Tricks
Although I highly recommend making your own pizza dough, if you need a shortcut – I get it. Publix has a pretty good premade dough in their bakery, and if you need a carbless option there are cauliflower crusts in the freezer section that are usually 2-in-a-pack.
If you want to speed up the onions, keep them at medium-high heat and cut the time down to about 5 minutes. They’re going to cook more in the oven, too.
I don’t recommend using pre-shredded cheese; it’s coated in a wax-like substance that prevents it from melting properly. You can put your cheese through your food processor using a shredding blade and it only takes seconds.
Store any remaining pizza pizza in the refrigerator, covered, for 3 days.
Oh, and the caramelized onions are fantastic, so don’t leave them out.
Here’s your printable –

Buffalo Chicken Pizza
Shredded buffalo chicken, caramelized onions and plenty of cheese on pizza dough baked perfectly in a cast iron skillet.
Ingredients
For the Dough:
- 4 cups AP flour
- 1 tsp sea salt
- ¼ cup olive oil
- 1 ½ cups warm water
- 1 tsp active dry yeast
- Olive oil, to drizzle
For the Pizza:
- 2 boneless, skinless chicken breasts, grilled, roasted - your choice - just make sure they're at least 165°, and shredded
- 1 tbsp olive oil
- ½ yellow onion, sliced
- 1 tsp salt
- ¼ cup Buffalo sauce
- ½ cup Monterey Jack cheese, shredded
- ½ cup cheddar cheese, shredded
- ¼ cup Bleu cheese
- ¼ cup fresh parsley, chopped (dried will work if that's what you have)
- Bleu cheese dressing
Instructions
- Sprinkle yeast over the warm water.
- In a stand mixer, combine the flour and salt running with the paddle on low.
- Add the olive oil, mix for about 15 seconds, then pour in the water/yeast mixture. Mix on low until a ball forms.
- Drizzle a large aluminum bowl with olive oil and add the dough, tossing to coat with oil. Cover with a dish towel. If making in advance, refrigerate until ready to use, up to 72 hours.
- Preheat oven to 500°.
- Heat a tbsp of olive oil in a saute pan over medium-high heat and add the onions; sprinkle with salt and stir. When they start turning translucent, turn the heat down to medium low, saute for about 12-15 minutes or until caramelized; remove from heat.
- Mix the shredded chicken with the buffalo sauce (feel free to add more to taste).
- Generously grease a cast iron skillet with olive oil. Using about half of the pizza dough, start pushing it out with your fingers in the skillet, stretching and pushing up on the sides of the skillet until the bottom is covered and the dough is slightly
- Drizzle a little more olive oil on the dough, then buffalo sauce (I used a spoon to spread it out evenly), followed by caramelized onions, shredded chicken, and then cheeses. Throw it in the oven for about 12-15 minutes. OR whenever cheese is bubbling enough to make you happy.
- Remove pizza from the oven and sprinkle with parsley.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.
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Ninja Woodfire Outdoor Pizza Oven, 8-in-1 Portable Electric Roaster Oven, Heats up to 700°F, 5 Artisan Pizza Settings, Integrated BBQ Smoker Box, Includes Flavored Wood Pellets, Terracotta Red
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King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb (Pack of 2)
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Lodge Cast Iron Baker’s Skillet 10.25 inch
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 451Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 43mgSodium: 946mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 20g
The provided nutrition calculated may not always be accurate.
Did you make this recipe?
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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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This Post Has 13 Comments
Wow! This really looks amazing!!!
Wow that is way better than chicken soup when you are sick. Looks fantastic!
Come to mah belly!!! I love this! And the photos look incredible!
This looks so YUMMY!!!! Fabulous Pizza.
Thank you Minnie!
This pizza looks so appealing! I love using my cast iron skillet and have never tried making a pizza in it. Very excited to give it a shot!
You definitely should – it was my first time and it turned out exactly how I wanted it to. Let me know if you try it!! Thanks for stopping by!
Oooh, looks delicious!
Thanks Marie! Your tart looks great.
This recipe is right up my alley! Will definitely be making it for a football party or two or four!
Thank you Genet!! Can’t wait for our trip!
This looks so good! Definitely a must try very soon!!
Thanks! You’ll love it 🙂