Buffalo Chicken Blue Cheese Pizza (Print Version)
# Ingredients:
→ Base
01 -
450 g pizza dough, room temperature
→ Sauces
02 -
120 ml pizza sauce
03 -
80 ml buffalo sauce, plus more for drizzling
04 -
60 ml blue cheese dressing, divided (or substitute ranch)
→ Cheese
05 -
150 g mozzarella cheese, shredded
→ Toppings
06 -
225 g cooked chicken breast, shredded
07 -
30 g red onion, thinly sliced
08 -
30 g banana pepper rings, patted dry
→ Crust Finish
09 -
15 g unsalted butter, melted
10 -
5 g Parmesan cheese, grated
11 -
1 g garlic powder
→ To Garnish
12 -
Chives or green onions, sliced
13 -
Red pepper flakes
14 -
Parsley, chopped
# Instructions:
01 -
Preheat oven to 230°C. If using a pizza stone, place it in the oven during preheating for optimal crust texture.
02 -
Combine shredded chicken, buffalo sauce, and 1 tablespoon (15 ml) blue cheese dressing. Let mixture marinate while assembling remaining ingredients.
03 -
Stretch pizza dough onto a lightly greased 30 cm pizza pan or stone. Dock dough surface with a fork to minimize bubbling.
04 -
Spread pizza sauce evenly over the dough. Top with most of the shredded mozzarella.
05 -
Distribute marinated chicken, sliced red onions, and banana pepper rings evenly across pizza. Sprinkle remaining mozzarella cheese over toppings.
06 -
Drizzle over 45 ml blue cheese dressing and 15–30 ml additional buffalo sauce, according to taste.
07 -
Bake in preheated oven for 13 minutes or until cheese is bubbling and crust is lightly golden.
08 -
Mix melted butter, grated Parmesan, and garlic powder. Remove pizza, brush butter mixture around outer crust zone.
09 -
Bake pizza for another 2–3 minutes, until crust is deeply golden and aromatic.
10 -
Sprinkle with sliced chives or green onions, red pepper flakes, and chopped parsley. Slice and serve immediately.
# Notes:
01 -
For best results, use low-moisture, whole-milk mozzarella shredded from a block for excellent melt and texture.
02 -
Blue cheese dressing adds classic flavor, but ranch can be substituted for a milder profile.
03 -
Allow pizza dough to rest at room temperature for easier stretching and a lighter finished crust.