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Buffalo chicken pizza with spicy chicken and blue cheese
Spicy and bold pizza with Buffalo chicken and cooling blue cheese

New York Buffalo chicken pizza

Author: Flavelo
Recipes Main Courses Quick Meals
The cult of Buffalo chicken wings adapted to pizza. The contrast between the spicy, vinegary-buttery sauce and the cooling blue cheese (or ranch dressing) makes it addictive. This pizza is not about subtlety, but intense, in-your-face flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Frying pan
  • Bowl for tossing meat
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Dice the chicken and fry in a little oil in a pan until it turns white.

Tip: We only precook it so it's not raw, but don't dry it out.
2 ✓

Toss the chicken in half of the Buffalo sauce.

Tip: The meat absorbs the spicy flavour.
3 ✓

Preheat the oven to 220°C.

Tip: Standard pizza temperature.
4 ✓

Spread the remaining sauce on the dough (or a thin layer of olive oil if you don't want it too spicy).

Tip: If you spread with sauce, it will be more intense.
5 ✓

Sprinkle with mozzarella, then chicken, thinly sliced onion and crumbled blue cheese.

Tip: Blue cheese forms salty 'pockets' as it melts during baking.
6 ✓

Bake for 12-15 minutes until the cheese is golden brown.

Tip: The edges brown beautifully.
7 ✓

Sprinkle with thinly sliced celery (the classic accompaniment) or parsley when serving.

Tip: The crunch and freshness of celery counterbalance the spicy richness.

Recipe FAQ

Buffalo sauce is too spicy, what do I do?
Mix in some melted butter, that softens the heat.
I don't like blue cheese.
Leave it out, and drizzle with soured cream or ranch dressing when serving for contrast.

Ingredients

  • 1 pc Pizza dough
  • 100 ml Buffalo sauce (hot pepper sauce)
  • 200 g Chicken breast fillet (raw)
  • 200 g Mozzarella cheese
  • 50 g Blue cheese (crumbled)
  • 1 pc Red onion
  • 10 g Fresh celery stalk (or parsley)