Easy Buffalo Chicken Pizza
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This Buffalo Chicken Pizza combines creamy, spicy, and cheesy goodness perfectly. Whether you’re a long-time buffalo chicken lover or just looking to mix up pizza night, this recipe is sure to be a hit. Using leftover slow cooker buffalo chicken, it’s a quick and easy meal that doesn’t skimp on flavor.
Perfect for busy weeknights or sharing with friends!
💌 Save this article
Enter your email and have it sent to your inbox!
How to Make the Ultimate Buffalo Chicken Pizza
Buffalo chicken pizza is the perfect blend of tangy, cheesy goodness with just the right amount of spice. It’s a crowd-pleaser for busy weeknights or weekend gatherings. Using leftovers from my slow cooker buffalo chicken made it ridiculously easy, but you can whip up a batch just for this pizza—you won’t regret it!
When I made this, it was a typical “cook once, eat twice” win for me. I whipped up buffalo chicken in the slow cooker and created two dishes with it. I made this delicious pizza for dinner, and for a girl’s night appetizer, I served the remaining chicken as a creamy dip. Both were huge hits!
Putting this pizza together is quick and simple, but its bold flavors make it feel anything but ordinary.
Why Make This Buffalo Chicken Pizza
- It’s a time-saver. Use leftover buffalo chicken for an easy weeknight meal.
- Customizable to your taste. Add as much heat, cheese, or drizzle as you want!
- Perfect for gatherings. Whether it’s for family dinner or game night, this pizza will disappear fast.
- It’s irresistibly delicious. Creamy, cheesy, and tangy with a hint of spice—what’s not to love?
Ingredients and Substitutions
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Pizza Crust: I used a store-bought thin and crispy crust for convenience, but homemade works great too. Want extra crusty edges? Try a pre-made dough. Gluten-free crust is also an option for those who need it.
- Buffalo Sauce: Use your favorite! Sweet Baby Ray’s is my go-to for its mild, balanced spice, but try Frank’s Red Hot for a tangier kick.
- Buffalo Chicken: If you don’t have leftovers, scroll down to the FAQ section for my slow cooker method. You can also use rotisserie chicken tossed in buffalo sauce as a shortcut.
- Shredded Cheese: Colby Jack is a perfect choice for its creamy melt and flavor, but cheddar or even mozzarella can work.
- Optional Toppings: Diced green onions for freshness or a blue cheese drizzle to cool the heat. Don’t like blue cheese? Ranch dressing thinned with water is another great option.
How to make the buffalo chicken pizza
(printable recipe below)
- Use your favorite type of crust (I pre-baked a store-bought thin and crispy pizza crust to help it stay crispy.)
- Spread a small amount of the buffalo sauce (less than if using regular pizza sauce) over the crust and top it with the buffalo chicken.
- Top Buffalo Chicken with a generous amount of shredded colby jack cheese.
- Bake in the oven according to the directions for the pizza crust. (Usually from 400 to 450 for about 10 minutes.)
- Serve with diced green onions and an optional blue cheese drizzle.
Recipe Tips
- Don’t overload the sauce. A light coating of buffalo sauce on the crust ensures it doesn’t get soggy.
- Warm up leftovers. If your buffalo chicken is from the fridge, heat it slightly before putting it on the pizza to ensure even baking. Add a bit more sauce if you think it needs it.
- Bake it hot. Follow your crust’s baking instructions, usually 400-450°F for 10-12 minutes, until the cheese is bubbly and golden.
- Adjust the spice level. If you like it less spicy, cut the buffalo sauce with a bit of melted butter.
Variations
Need to change it up? Here are some fun twists on this recipe:
- Add Veggies: Toss on some diced bell peppers or red onions for extra crunch.
- Make it Extra Cheesy: Blend Colby Jack with mozzarella or pepper jack for a cheesier, melty topping.
- Go BBQ Style: Swap buffalo sauce for BBQ sauce for a tangy BBQ chicken pizza.
- Use a Flatbread Base: Perfect for individual servings or lighter meals.
- Turn it Into Appetizers: Cut the pizza into bite-sized pieces or bake on mini naan breads for handheld treats.
Storage Suggestions
If you somehow end up with leftovers (a rarity with this pizza):
- Store: Wrap leftover slices in foil or place them in an airtight container. Refrigerate for up to 2-3 days.
- Reheat: Warm slices in the oven at 375°F for 5-7 minutes to get the crust crispy again.
- Freeze: Freeze the entire pizza or individual slices, tightly wrapped, for up to a month. Reheat directly from frozen at 400°F for 10-12 minutes.
FAQs
How do you make the buffalo chicken for this pizza?
To make this buffalo chicken pizza, you can use the leftovers from any buffalo chicken recipe, but if you don’t have a buffalo chicken recipe to use, this is how I make my buffalo chicken in the slow cooker:
- Place the chicken at the bottom of the slow cooker, and add 1 cup of Buffalo sauce per pound of chicken. If you’re cooking a lot of chicken at once (I did 4 lbs.), add a bit of water and/or chicken broth so the chicken is almost completely covered.
- Cook on high for 4 to 6 hours or low for up to 8 hours. (I’m very paranoid and always use my meat thermometer to make sure the chicken is thoroughly cooked.)
- Twenty minutes before the end of the cooking time, open the crock pot, remove most of the cooking liquid, and set aside. Place the cream cheese on top of the chicken, replace the lid, and cook for another 20ish minutes. The cream cheese won’t melt but it will soften enough to be mixed in. Add another 3/4 cup (or more) of the buffalo sauce to the chicken.
- Use two forks or a mixer to shred the chicken and blend in the cheese and sauce. (I used my hand mixer, and it works great!) Add some of the chicken cooking liquid back into the chicken mixture a spoonful at a time so the buffalo chicken is super moist and juicy but not dripping.
Can I use store-bought rotisserie chicken?
Absolutely! Just shred the chicken, heat it up in a pan with buffalo sauce, and it’s ready to use.
Do I need to pre-bake my crust?
If you’re using a store-bought thin crust, pre-bake it for a few minutes to keep it crispy. For fresh dough crust, follow the instructions on the package.
How do I make the optional blue cheese drizzle?
Mix blue cheese dressing with a splash of milk or water to thin it out. Drizzle on top of the baked pizza before serving for an extra creamy kick.
Can I make buffalo chicken without a slow cooker?
Yes! You can make it in the microwave or on the stovetop by poaching your chicken in water and then shredding it and adding the rest of the ingredients.
To poach the chicken in the microwave,
- Place the chicken in the bottom of a microwave-safe dish (make sure the dish is not so big it will interfere with the rotating plate in your microwave), add enough water to cover the chicken mostly, and cover the dish with plastic wrap. (If your chicken pieces are huge, I recommend cutting them into even-sized pieces.)
- Cook the chicken on high for about 11 minutes. (11 minutes will cook four huge chicken breasts [cut into smaller pieces] in my 1100-watt microwave. All microwaves are different, so be sure to check your chicken for doneness with a thermometer- chicken needs to reach 165 to be done.)
- Place chicken and the rest of the ingredients in a large mixing bowl and shred/mix everything together using a mixer. (You can use a fork, but a mixer is much easier.)
- Reserve a few spoonfuls of the chicken cooking water to add it as needed to ensure the chicken mixture is nice and juicy.
Poaching the chicken over the stovetop is similar; just use a stock pot, lid, and a digital thermometer.
What are some other suggestions for using the leftover buffalo chicken?
- On its own with crackers or chips
- Tacos
- Buffalo Chicken Pizza
- Buffalo Chicken Bites
- Buffalo Chicken Wraps
- Buffalo Chicken Cups
- Buffalo Chicken Dip
How to make the buffalo chicken dip mentioned?
To make the Buffalo Chicken Dip:
- Mix a generous handful of shredded colby jack cheese into the chicken mixture and put the buffalo chicken in a pretty oven-safe serving dish.
- Top the chicken with more shredded cheese and bake at 400 until the cheese is melted and bubbly.
- Garnish the dip with diced green onions and serve with celery sticks and scoop tortilla chips.
Pin this recipe for later.
This buffalo chicken pizza offers more than just a quick meal. It’s a vibrant mix of flavors, textures, and comfort—all packed into a single slice. Whether you’re preparing it for a family dinner or at your next gathering, it’s sure to impress everyone.
Did You Make This Buffalo Chicken Pizza?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Easy Buffalo Chicken Pizza
Description
Buffalo Chicken Pizza combines the tangy flavors of buffalo chicken with cheesy goodness. Use leftover chicken for an easy weeknight dinner.
Ingredients
- Buffalo Chicken
- Pizza Crust
- Extra Buffalo Sauce
- Shredded cheddar or colby jack cheese
- optional toppings: Diced green onions and/or Blue cheese dressing/drizzle
💌 Save this article
Enter your email and have it sent to your inbox!
Instructions
- Use your favorite type of crust (I pre-baked a store-bought thin and crispy pizza crust to help it stay crispy.)
- Spread a small amount of the buffalo sauce (less than if was using regular pizza sauce) over the crust and top it with the buffalo chicken.
- Top Buffalo Chicken with a generous amount of shredded colby jack cheese. (If you’re using leftovers, warm the chicken in the microwave first and add a bit more sauce to the chicken if you think it needs it.)
- Bake in the oven according to the pizza crust directions. (Usually from 400 to 450 for about 10 minutes.)
- Serve with diced green onions and an optional blue cheese drizzle. (To make the blue cheese drizzle, I mixed blue cheese dressing with a bit of milk and water to make it thinner and more “drizzle-able”.)
Don't miss any more posts!
