Finger-licking buffalo chicken flavors meats pizza. Our secret to taking it up a notch? We blend cream cheese right into the buffalo sauce, making it creamy and indulgent while still bringing that buffalo kick. Whether you’re using store-bought dough for a quick weeknight meal or homemade for that extra touch, this pizza is easy to make and always a hit. It’s not too spicy but still packed with all the buffalo goodness you crave.
Get all of our best tips and tricks for pizza as well as all of the flavor possibilities with our Ultimate Guide to Pizza!
Why Our Recipe
- We add cream cheese to our buffalo sauce which is our secret to the perfect buffalo chicken pizza.
- Easy to make with either store-bought or homemade dough.
- Not too spicy while still bringing all the buffalo goodness.
No need to order out! Grab your dough, toss on the toppings, and get ready to impress your family or friends with this classic pizza that everyone always loves. We’ll give you options for convenience as well as all the details you need to make the entire pizza from scratch.
Ingredient Notes
- Pizza Dough: You can use store-bought dough or make your own.
- Mozzarella: Pre-shredded works fine, but shredding a block of mozzarella will give you a smoother melt.
- Cooked chicken: Rotisserie chicken is a quick and easy option, but feel free to use any cooked chicken you have on hand. Just make sure it’s shredded for easy topping.
- Green onions: This is optional, but it does add more than just color. Slice them thinly and sprinkle on top to add a little onion flavor.
- Cream Cheese: Soften the cream cheese before mixing to ensure a smooth sauce.
- Buffalo Sauce: Use your favorite store-bought buffalo sauce. We always reach for Frank’s Red Hot.
- Garlic Powder: Because garlic makes everything better.
Pizza Dough Options
You can use store-bought dough for convenience, or make your own if you have the time. Most grocery stores carry fresh or frozen dough in the bakery section. For homemade, our refrigerator pizza dough provides the ultimate option for convenience. Mix up dough (no kneading required) and keep it in your fridge for up to 2 weeks! Our easy homemade pizza dough is another great option for classic homemade dough. Or you can go all-out with our Italian-style pizza dough which creates the perfect thin crust.
Pizza Pans
We have a few tricks up our sleeves and a whole lot of opinions. When it comes down to it, we recommend using either a perforated pizza pan or using a pizza stone. We’ve got some affiliate links in here that link to the products we personally use.
- Standard Pizza Pan: a perforated pizza pan will provide the very best crust because it allows for airflow to crisp up the bottom.
- Pizza Stone: we love using a pizza stone for that perfect Italian-style crust. You’ll just need to master the art of using a pizza peel. The key is to dust the peel with a fine layer of cornmeal. Roll out the pizza, or toss it if you dare, and then transfer it to the peel. Give it a little shake to make sure no spots are sticking before you add your toppings. It’s a lot easier to unstick a spot and add a little more cornmeal before the toppings get added on.
Make Shift Pizza Oven
When ready to bake, slide the pizza onto the stone (or your perforated pizza pan) and close the oven. Change the oven setting to broil to create a top heat. The pizza stone or airflow will cook your pizza from the bottom with the residual heat and the broiler heating element cook the top. Keep a close eye on your pizza and let bake until the toppings begin to brown.
Storage & Reheating Instructions
- Refrigerate leftovers in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F oven for 8-10 minutes, or until heated through. For a crispier crust, place the pizza directly on the oven rack.
- Reheat in the microwave: Place a slice on a microwave-safe plate and heat in 30-second increments on high, until warm.
- Reheat in an air fryer: Reheat pizza in an air fryer at 350°F for 2 minutes to maintain a crisp crust.
