Buffalo chicken pizza

1-2 Portions
45 min Prepping
25 min Cooking
Recipe Easy


Buffalo sauce

  • (⅔ cup) Frank’s RedHot sauce
  • 125 ml (½ cup) de beurre froid
  • 2.5 ml (½ c. tsp) Worcestershire sauce
  • 2.5 ml (½ c. tsp) garlic powder


  • 500 g commercial or homemade pizza dough
  • 1 fresh mozzarella ball, shredded
  • 1 small red onion, minced
  • 2 green onions, chopped
  • 60 ml (¼ cup) blue cheese, crumbled
  • 125 ml (1/2 cup) grated Parmesan cheese
  • Salt and freshly ground pepper to taste


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Buffalo sauce

  1. Melt the butter in a small saucepan over low heat. Add all the ingredients for the sauce and mix well until smooth. Remove and set aside.

Chicken cooking

  1. Lightly oil and season the chicken on all sides with salt and pepper.
  2. Then place the chicken on a baking tray lined with parchment paper.
  3. Bake at 425 °F for about 15 minutes.
  4. Shred the chicken once cooled.


  1. Remove the dough from the fridge and leave to rest at room temperature for 15 minutes.
  2. Knead the dough again for 3 minutes. Divide into four equal parts and shape into balls.
  3. Place the dough balls on a generously floured work surface, cover with plastic wrap or a damp cloth and leave to rise at room temperature for about 45 minutes.
  4. Place each ball of dough on a generously floured work surface and, using your fingers, stretch it first in all directions, then into a round or square shape, as you wish. Transfer the dough to an oiled baking tray.

Assembling the pizzas

  1. Preheat oven to 500 °F.
  2. Spread Buffalo sauce on the surface of the pizzas. Add the mozzarella cheese, chicken, and red onion.
  3. Bake for 12 to 15 minutes, or until the crust is golden brown.
  4. Garnish with chunks of blue cheese, green onions, and a little more sauce, if desired.