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Buffalo Chicken Ranch Pizza

Buffalo chicken ranch pizza on a wooden cutting board with ranch drizzle and green onion garnish
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A bold, crowd-pleasing buffalo chicken ranch pizza topped with tangy Buffalo-sauced shredded chicken, creamy ranch dressing, melted mozzarella, crumbled blue cheese, and fresh green onions on a perfectly crispy baked crust.

Ingredients

Scale
  • 1 prepared pizza crust (or 1 pound pizza dough, any type works)
  • 2.5 cups shredded cooked chicken (rotisserie, crockpot shredded, or any leftover cooked chicken)
  • 0.5 cup Buffalo hot sauce, plus more for serving
  • 0.33 cup ranch dressing, plus more for serving
  • 2 tablespoons green onion, chopped, plus more for garnish
  • 2 cups freshly shredded mozzarella cheese (shred from a block for best melting)
  • 0.33 cup crumbled blue cheese

Instructions

  1. Preheat oven to 425 degrees F. Once fully heated, place the pizza stone, pan, or large rimmed baking sheet inside the oven to preheat as well. A hot pan is the key to a crispy bottom crust.
  2. In a mixing bowl, combine shredded cooked chicken and Buffalo hot sauce. Toss until every piece is evenly coated. Set aside. Toss just before assembling to avoid soggy crust.
  3. Place pizza crust on a large sheet of parchment paper. If using raw dough, roll it out to your desired thickness and shape directly on the parchment.
  4. Spread ranch dressing in a thin, even layer across the entire pizza crust surface. This is the sauce base.
  5. Spread the Buffalo chicken mixture evenly over the ranch-covered crust, distributing it all the way to the edges.
  6. Scatter chopped green onions over the chicken. Top generously with freshly shredded mozzarella, then finish with crumbled blue cheese distributed evenly across the top.
  7. Carefully remove the preheated pan from the oven. Slide the parchment paper with the assembled pizza directly onto the hot pan using a pizza peel or the back of a flat baking sheet.
  8. Bake for 10 to 15 minutes until the cheese is fully melted and bubbly and the crust is golden and crispy on the bottom. Timing varies based on crust type used.
  9. Remove from oven. Garnish with extra chopped green onion, a drizzle of ranch dressing, and a drizzle of extra Buffalo hot sauce. Slice and serve immediately.

Notes

  • Freshly shredded mozzarella from a block melts significantly better than pre-shredded bagged cheese.
  • Preheating the pan is essential for a crispy crust. Do not skip this step.
  • Toss chicken in Buffalo sauce just before assembling to prevent moisture from softening the crust.
  • Swap blue cheese for extra mozzarella if preferred. A cauliflower crust works for a low-carb version.
  • Sodium is high at 2,238mg per serving, primarily from hot sauce, ranch, and blue cheese. Use a lower-sodium hot sauce and reduced-fat ranch to manage this.

Nutrition

Find it online: https://www.benefitiany.com/buffalo-chicken-pizza/