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Buffalo Chicken Pizza

Buffalo Chicken Pizza

Course Appetizer, Main Course
Cuisine American
Keyword buffalo-chicken-pizza, easy-buffalo-chicken-pizza
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8 pieces
Calories 267kcal
Author Melissa Sperka


  • 1 13.8 oz tube refrigerated pizza dough
  • ½ cup buffalo wing sauce divided use
  • 1 ½ cups shredded Monterey-Jack cheese divided use
  • 1 ½ cups chopped roasted or rotisserie chicken
  • cup red bell pepper thinly sliced
  • cup purple onion thinly sliced
  • ½ tsp each garlic salt and black pepper
  • ¼ cup bleu cheese crumbles
  • cup prepared chunky bleu cheese dressing plus add'l for dipping
  • 1 green onion thinly sliced
  • 2 tablespoon grated Parmesan cheese


  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Unroll the pizza crust onto the parchment and gently stretch the dough into an 8 x 13 inch rectangle. [Alternatively, shape into a 14 inch round]
  • Spread ¼ cup of hot sauce evenly on the pizza crust. In a small bowl, toss chicken with the other ¼ cup of sauce.
  • Sprinkle half of the shredded cheese over the crust, then layer the chicken and vegetables.
  • Sprinkle with the bleu cheese crumbles and season with garlic salt and pepper to taste. Drizzle ⅓ cup dressing on top.
  • Sprinkle with the reserved cheese, sprinkle with grated Parmesan.
  • Bake for 16-18 minutes or until the crust is golden.
  • Cut into desired size pieces and serve with fresh vegetables and bleu cheese dressing for dipping.


Ranch can be used in place of bleu cheese dressing, if desired.


Serving: 1piece | Calories: 267kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1066mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 208mg | Iron: 1mg