Buffalo Chicken Pizza

I can honestly say that this is one of the best tasting recipes I have ever made. I loved it.

Of course, Buffalo chicken wings and pizza are two of my favorite foods in the world, so why wouldn’t I love Buffalo chicken pizza?

I can remember a time when chicken wings were a garbage peice of the bird, something you either threw away or saved for chicken stock.

But in the 1970s, an enterprising cook named Teressa Bellisimo — who owned the Anchor Bar in Buffalo, New York — scrambled to feed a bunch of hungry college students her son Domonic brought home unexpectedly. Using whatever was at hand, she threw a bunch of wings in a deep fryer then tossed them in a mixture of cayenne pepper sauce and butter, then served them up with blue cheese dressing and celery sticks. The rest is history.

Today, Buffalo chicken wings, also known as hot wings, are a multi-million dollar industry and are sold in bars and restaurants from coast to coast. These inexpensive appetizers remain a crowd-pleasing favorite.

This recipe keeps the great flavor of Buffalo chicken but disposes of the dish’s worst elements — namley the fat and tendons of the chicken wings and the deep frying. I won’t claim that this pizza is any less fattening than a plate of wings, but it definitely is lower in cholesterol.

If you are fan of Buffalo wings and pizza, I guarantee you are going to love this as much as I do.

I’ve given the recipe for my pizza crust before, so I won’t repeat it here.

Buffalo Chicken Pizza


3 boneless, skinless chicken breasts (About 1-1/2 lbs)

Salt and pepper

1/3 cup Franks Red Hot Buffalo Wing Sauce

1/2 cup reduced fat blue cheese dressing (or ranch)

1/3 cup blue cheese crumbles

8 oz shredded fresh mozzarella

1/3 cup scallions, sliced

1. Preheat oven to 400F. Put your cast iron pan on the fire. When hot, add EVOO. When smoking, season both sides of the chicken breasts with salt and pepper, then carefully place the chicken breasts skin side down in the pan. Cook until lightly browned. Use a tongs to flip over, then place the whole pan in the oven and cook until breasts are cooked through, about 15 minutes. Dice chicken into large chunks then place in bowl with the hot sauce. Cover and refrigerate until ready to use. This can be done well ahead of time.

2. Roll out pizza dough crust to a circle slightly larger than your pizza pan, then transfer it to the pan using your rolling pin. Crimp the edges all the way around between your thumb and forefinger, like you would a pie. Use a fork to poke holes in the bottom of the crust. This is called “docking” the crust and prevents big air bubbles from forming while it cooks. Spray crust with pan spray then cook for 20 minutes, turning the pan once midway through to cook evenly.

3. Use a spatula to spread the blue cheese dressing evenly on the bottom of the crust. Distribute the chicken throughout the pie, then sprinkle with the blue cheese crumbles. Cover the pie with the mozzarella, then arrange the scallions over the top. Bake until the top just starts to get brown and bubbly, about 20 minutes, again turning the pan once midway through to cook evenly.

What recipes do you break out when you want to please a crowd? Share your ideas in the comments section below. And thanks for looking at my blog!


14 thoughts on “Buffalo Chicken Pizza

  1. Looks good. though as a pizza purist, there are some limits to what I’m willing to put on a pizza.

    For crowds, we have a simple shredded salmon with pasta and creme fraiche that does the trick.

  2. I WILL be serving this at my New Years Eve party! It’s a great spin on a classic Frank’s Red Hot Chicken Dip Recipe and is super inexpensive. Love the idea!

  3. We have a restaurant here called Wingers – I think it is a chain. The formula: those wings you talked about plus hamburgers, lots of beer and Jagermeister shots, lots of sports on large TVs all over the place, industrial looking decor. Seems like a dream come true to my previous twenty-something persona.

  4. I have no luck with pizza crust. 😦
    I like it thick but when I try to make it myself, it just doesn’t get done in the middle. Is it because I’m using the whole wheat variety? I wouldn’t think it would make much difference….? But what do I know? You’re the chef! Yours looks thick but is that just because of the way you did it to keep the air bubbles from forming?
    And those chocolate chip cookies you put up! To die for. Mine always come out tasting salty when I make them homemade.
    Guess I have a lot of learning to do.
    Any luck on the job search?

  5. I think the key to a thick pizza crust that’s not soggy in the middle is two things: pan spray and a high temperature oven. I usually spray the pizza dough with pan spray to make it crispy, then pre-bake my crust for 20 minutes at 400F before removing it and assembling the pizza. Sort of like a Boboli or another pre-made crust. In fact, I recently cooked off a bunch of crusts ahead of time for a pizza-making party with some friend’s kids, who got to assemble their own pizzas.

    As far as the job search goes, I haven’t had much luck getting interviews for traditional full-time jobs, but I have been getting short-term freelance writing jobs that have been keeping me busy. The search continues, thank you for asking!

  6. Pingback: Meat Free Mondays – Garden Pizza | Budget Cooking Blog

  7. Pingback: French Bread Pizza | Budget Cooking Blog

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