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Buffalo Chicken Pizza

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 twelve-inch pizza


  • 1 twelve-inch pizza dough homemade or store-bought
  • 1/4 cup wing sauce such as Frank’s, plus more for garnish
  • 3/4 cup shredded Monterey Jack
  • *1 cooked chicken thigh shredded
  • 1/4 cup buttermilk shaken
  • 2 tablespoons sour cream
  • 1 tablespoon freshly chopped Italian parsley plus more for garnish
  • 2 teaspoons freshly minced dill
  • Sea salt
  • 1 green onion thinly sliced


  • Preheat your oven to 500 degrees for 1 hour; this way your pizza stone or steel plate is super hot.
  • Stretch out your pizza dough until it reaches a 12-inch circle, or you know, a shape that resembles somewhat of a circle. Spread out the wing sauce evenly. Top with shredded cheese. *Transfer the pizza to the oven to bake for 5 to 7 minutes; make sure to keep an eye on it since everyone’s times might be slightly different. When your pizza is starting to get lightly browned on the edges and the cheese is melty, carefully add the shredded chicken—use tongs! Bake for an additional 5 minutes or so.
  • Meanwhile, quickly whisk together the ranch dressing: buttermilk, sour cream, Italian parsley, dill and a few pinches of salt.
  • When the pizza is done, top with a sprinkling of green onions, a handful of fresh Italian parsley, a few splatters of ranch dressing and some additional wing sauce, too. Make it messy and fun! Slice it up and serve warm.


*I used leftover rotisserie chicken for this. But, if you don’t have any lying around, feel free to cube up a chicken thigh and put it on the pizza from the start versus when I added my shredded chicken.
*Transferring the raw pizza to a stone or steel plate is tricky. A pizza peel is the way to go, but I didn’t have one. I found that a plastic cutting board, lots of flour underneath the pizza and quick shake movement, made the pizza slide onto the steel plate perfectly!


Serving: 2g