clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a whole pizza cut in triangular slices topped with shredded meat in a red sauce and a sliced scallion garnish.

Buffalo Chicken Pizza

  • Author: Fanny Slater
  • Total Time: 30 minutes
  • Yield: 4 servings (makes 2, 9-inch pizzas) 1x


Give your pizza a flavor makeover with this sassy pie, featuring fiery Buffalo sauce-slathered chicken and a creamy blue cheese base.


  • 2 tablespoons unsalted butter
  • 2 1/2 tablespoons all-purpose flour, plus more for dusting
  • 1 cup whole milk, warmed
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon ground white pepper
  • Pinch freshly grated nutmeg (optional)
  • 4 ounces good-quality blue cheese like Gorgonzola, divided
  • 2 cups shredded chicken breast (homemade or rotisserie)
  • 1/2 cup Buffalo sauce (store-bought or homemade)
  • 1 ball pizza dough (about 16 ounces)
  • 4 tablespoons thinly sliced green onions, white and green parts, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 2 tablespoons thinly sliced celery
  • 1 tablespoon rough chopped celery leaves


  1. In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour to make the roux, stirring until the mixture turns a pale yellow color and becomes frothy, about 1 minute. 
  2. Slowly pour in the milk, whisking constantly until a smooth, lump-free mixture is created. Continue to cook, whisking vigorously until the sauce thickens and comes to a boil, about 2 minutes. 
  3. Reduce the heat to low, and stir in 1/4 teaspoon salt, the white pepper, the nutmeg, and 2 ounces of the blue cheese. Whisk until completely melted, remove from heat, and set aside.
  4. In a small bowl, toss the pulled chicken with the Buffalo sauce. Taste and adjust with additional salt if necessary.
  5. Preheat the oven to 500°F and divide the dough ball in half.
  6. Dust 2 pieces of parchment paper with flour, and then place the dough balls in the center. Use your hands to stretch the dough into rough circles about 9 inches in diameter, sprinkling with flour if they’re sticky. Slide the parchment paper onto baking trays.
  7. Spread the dough rounds with even portions of the blue cheese mornay, and then top with the Buffalo chicken, 2 tablespoons green onions, red pepper flakes, garlic powder, and remaining 1/4 teaspoon salt.
  8. Bake both pizzas at once, rotating the pans halfway through baking, until the sauce is bubbly and the green onions are lightly charred, about 12-15 minutes. Garnish with the remaining green onions, sliced celery, and celery leaves before slicing and serving.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Keywords: pizza, buffalo, chicken