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READY IN 55 mins

Buffalo Style Chicken Pizza

Read Reviews (990)

"Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!" — BBNELSON

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Original recipe makes 6 servings Change Servings

3 skinless, boneless chicken breast halves - cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce

1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese

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Directions

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

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PREP 30 mins
COOK 25 mins
READY IN 55 mins

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Good recipe, but I made changes (I'd give my version 5 stars): 1)I pre-cooked the raw crust for 6-10 minutes or so 2)I didn't use a bottle of dressing. I just spread some dressing around on the crust until it looked covered, but not globbed on (maybe 1/2 cup?) and I used ranch because I like it better. 3) I put half mozz. cheese and half cheddar cheese on top of the pizza (to me, this pizza just called for some cheddar) along with chopped red onion.

—Lovetoeat

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Most Helpful Critical Review

Jan 23, 2006

I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one commenter's advice and just spread a thin layer of it on the pizza dough, which helped a lot. I also disliked how the Boboli crust tasted the first time, so I picked up some fresh (but uncooked) pizza dough at the bakery section in a local market. That tasted MUCH better. I do have one caveat, though, with this pizza, and perhaps someone can give me some useful advice. I've made this twice, and both times, a good quarter of an inch underneath where the cheese meets the bread is soggy, and this just adds an unpleasant texture to the meal. Is there a way to get around this? For instance, putting the chicken above the cheese as opposed to directly on the crust? If I could fix that one thing, it would definitely bump this recipe up to 5 stars because I love the taste of it. I'd appreciate any help anyone could give!

—RuthieBaby

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1,253 Ratings

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Nov 14, 2005

My husband and I have been having "Pizza Tuesdays" for a few months now - ever since my aunt finally gave me the recipe for her homemade pizza dough. As I've been perfecting the art of making the perfect pizza crust, I try out a new topping combination every week - let me tell you, this beats them all! I used Ken's Steakhouse bleu cheese dressing (only 1/2 - 1 cup), Frank's Red Hot Buffalo Chicken Sauce on shredded chicken (works better on pizza than cubed, I think), and a mix of 1/2 cheddar, 1/2 mozzarella cheese - all things we had on hand. Delicious, delicious, delicious!

—Katie

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Nov 10, 2005

This was sooo good! I've made it twice already. The first time I made it with "Bill's Blue Cheese Dressing" from this site. It was fabulous! The second time I made it with store bought dressing and it wasn't half as good. Use Bill's recipe. You won't be sorry. Also, the Boboli thick crust is way better for this recipe than the thin. As suggested, I used roasted chicken. Big time saver. Last, but not least, I used Lousianna Hot Sauce (1 1/2 tbls to 3 tbls butter). Just spicy enough. Will definately make this again, and again, and again....

—jayne

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Feb 01, 2006

In answer to the previous reviewer's question about keeping the crust from getting soggy. Pre-cook the pizza shell for a few minutes, take it out of the oven and add your toppings. Works like a charm!

—Ruth Phillips

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Oct 11, 2003

I love making this, with these changes it is even better..... For the sauce use about 3/4 cup Franks Red Hot (or any other hot sauce), 1 tbl margarine, 1 tbl honey or sweet and sour sauce (to calm down the heat some) and a dash of garlic salt. Also you can't have chicken wings without celery, so why have your chicken wing pizza without celery??? I cut up 3 or 4 stalks. Building the pizza as follows... wing sauce (spread like pizza sauce), diced chicken, dollops of blue cheese (3/4 of a 16 oz jar), celery and then the mozzarella. If your oven is hot enough the crust will not be soggy. Thanks for the recipe!!!

—SUEMAMA

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Jan 28, 2008

My family loved it. I used high quality blue cheese dressing but only about 3/4 cup. I also used crumbled blue cheese with the mozz. Buffalo wing sauce is also key to this recipe. Hot sauce would not be as good. Using the wing sauce, the butter is not necessary. (wing sauce is hot sauce and butter typically)

—felix

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Nov 08, 2003

Ohh..this is soooo yummy! I loved the combination of flavors. I used the Pillsbury refrigerated pizza crust and partially baked it before I put any of the fillings on top. I'm not a big fan on blue cheese, so I subbed peppercorn ranch instead and didn't use near the full bottle...only about 3/4 of a cup. I didn't use the full 2 oz of hot sauce because I only had half a bottle and it tasted great!! I sprinkled some italian cheese on top and the cheddar directly on the crust so the dressing wouldn't make it soggy. What a great new idea for an old time favorite. Thanks so much Brown!!

—JOSIE

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Nutrition

Calories
785 kcal
39%

Carbohydrates
66.6 g
21%

Cholesterol
83 mg
28%

Fat
40.7 g
63%

Fiber
2.4 g
9%

Protein
37.1 g
74%

Sodium
1840 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buffalo Style Chicken Pizza

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 785
Calories from Fat: 366

% Daily Value *
Total Fat 40.7g 63 %
Saturated Fat 12.7g 64 %
Cholesterol 83mg 28 %
Sodium 1840mg 74 %
** Potassium 156mg 4 %
Total Carbohydrates 66.6g 21 %
Dietary Fiber 2.4g 9 %
Protein 37.1g 74 %
Sugars 7.7g
** Vitamin A 6 %
** Vitamin C 12 %
** Calcium 38 %
** Iron 6 %
** Thiamin 4 %
** Niacin 81 %
** Vitamin B6 19 %
** Magnesium 8 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.