Buffalo Chicken Pizza
Behold these delectable layers: golden crust, ranch-spiked ricotta, fiery shredded chicken, and buttery mozzarella. It’s a medley of flavor and texture – crisp, chewy, spicy, and creamy – and you can’t stop at one slice.
This recipe calls for shredded cooked chicken, so it’s a great opportunity to repurpose leftovers. Shredded or diced chicken from any previous meal works on this pizza. You can also grab a rotisserie chicken from the grocery store. If you only have raw chicken breasts, tenders, and/or thighs, use about 1/2 pound, and gently boil the poultry for 10 to 15 minutes, until cooked through.
I used a 13.8-ounce container of refrigerated pizza dough for this pizza. I love how easy and convenient store-bough pizza dough is! You can also use a 1-pound package of store-bought (fresh) pizza dough, or dough from your favorite pizza restaurant.
You can make this pizza as spicy as you want. This recipe calls for 1/4 cup of hot sauce, but if you like spicier pizza, you can add more. Or drizzle the top with more hot sauce just before serving.
Buffalo Chicken Pizza
Ingredients
- 13.8- ounce container refrigerated pizza dough
- 1 cup ricotta cheese
- 3 tablespoons powdered ranch dip/dressing mix
- 2 cups shredded cooked chicken
- 1/4 cup hot sauce, such as Frank’s, or hot sauce of choice
- 1 cup shredded mozzarella cheese
- Chopped fresh chives for serving, optional
- Bottled ranch dressing for serving
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- Unroll the pizza dough on the prepared pan and shape as desired; I chose a 10×12-inch rectangle. Bake for 6 minutes.
- Meanwhile, in a small bowl, combine the ricotta and powdered ranch mix and mix well.
- In another bowl, combine the chicken and hot sauce and mix to coat the chicken with the sauce.
- Spread the ricotta mixture all over the pre-baked crust, to within 1/2-inch of the edges.
- Arrange the chicken over the ricotta and top with the mozzarella.
- Bake for 6 to 10 more minutes, until the edges of the crust are golden brown and the cheese melts.
- Top with fresh chives (if using) and serve with ranch dressing on the side.