Buffalo Chicken Pizza

Homemade pizza is Nathan and I’s go-to Sunday evening meal. It’s the perfect sustenance for taking on the work week and it’s quick and easy to make…especially since we have our process down to a science. Our usual pizza is topped with red sauce, mozzarella cheese, thinly sliced onion, kalamata olives, chopped spinach, crumbled Italian sausage and feta cheese…we love it. Sometimes, though, we just need a change and this Buffalo Chicken pizza gives our usual pizza a run for it’s money…it is so good! We mixed our usual red sauce with buffalo sauce and used seasoned chicken, mozzarella, red onion, gorgonzola, avocado and green onion as the toppers. It was the perfect combination of flavors and textures and will be entering our Sunday evening pizza rotation. If you like buffalo chicken and pizza you have to try them together!

Katryn’s Wine Pairing: Alias Pinot Noir, 2015
Rating: 8.0 out of 10.0

This wine was a light and fruity contrast to the spicy pizza. The mild acidity cut through the richness of the cheese and the faint spice in the wine was a great complement. This was a good value Pinot (~$10) that I’ll be purchasing again!


Nathan’s Beer Pairing: District Common, Atlas Brew Works
Rating: 8.25 out of 10.0

District Common is a solid lager from a local DC brewery. Almost hoppy enough to be considered a pale ale, it has enough hop and malt flavors to stand up to any dish… especially like the buffalo chicken pizza that we made. The hops enhanced some of the spicy notes of the pizza while the smooth malt helped to wash everything down.

Buffalo Chicken Pizza:

Buffalo Chicken Pizza


For the Crust (Recipe makes two crusts…freeze one for later!):
Crust from this recipe
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

For the pizza:
1 lb. chicken tenderloins, cut into ½ inch cubes
2 Tbs. olive oil
½ tsp. Paprika
Salt and pepper, to taste
½ to ¾ cup red Pizza Sauce, depending how much you like!
2 Tbs. Buffalo Sauce
1 small red onion, thinly sliced
8 oz. Mozzarella cheese, grated
3 oz. crumbled gorgonzola cheese
2 green onions, chopped
1 Avocado, large diced


To Make the Crust
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

To Make the Pizza

1. Preheat oven to 500 degrees. Place cubed chicken in a bowl, sprinkle with paprika, salt, pepper, and oregano and toss to combine. Heat olive oil in a 12 inch skillet over medium heat until oil is shimmering. Add chicken and cook 3-5 minutes on the first side. Flip the chicken pieces and cook about 2 minutes more until chicken is cooked through. Transfer chicken to a clean bowl and cool slightly.
2. Meanwhile, drizzle some olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be thin.
3. Spread pizza sauce over the dough, then drizzle buffalo sauce on top. Sprinkle the mozzarella cheese over the sauce then arrange the red onion slices, cooked chicken pieces and gorgonzola cheese on top.
4. Bake pizza for 11-12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan, top with avocado and green onion, and slice with a pizza cutter. Serve immediately!

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