Buffalo-Style Chicken Pizza Recipe

Great recipe, with my own modifications (I would rate my version 5 stars): 1) I pre-baked the raw crust for 6-10 minutes. 2) Instead of using a whole bottle of dressing, I lightly spread about 1/2 cup of ranch dressing on the crust. 3) I topped the pizza with a mixture of mozzarella and cheddar cheese, as well as chopped red onions for added flavor.

Great variety of flavors! I made some adjustments to suit my palate: I opted for a Naan bread recipe as my pizza crust, which turned out wonderfully light inside and crispy outside due to the yogurt in the dough. I like to par-bake them in batches and freeze for quick and easy pizza nights. Preheating the oven to 550 degrees and using a pizza stone ensures a perfectly cooked crust. For the toppings, I seasoned and sautéed chicken breast in EVOO and margarine with Frank's Hot Sauce, then set it aside. In another pan, I sautéed finely diced celery and onion in a mix of EVOO and margarine until soft. For the sauce, I combined blue cheese dressing (Rooties) with plain nonfat yogurt and added more hot sauce to the chicken mix. When assembling the pizza, I started with a spicy tomato base, mozzarella cheese, the chicken and veggie mix, topped with crumbled feta and the blue cheese mixture. Baked on the stone for 6 minutes, the pizza turned out crispy with a gooey, delicious topping. Next time, I might experiment with using the blue cheese mixture as the base. The use of authentic Buffalo favorites like Frank's Hot Sauce and Rooties Blue Cheese Dressing added a great touch!

This meal was amazing! I had some homemade buffalo chicken leftovers that I shredded and spiced up with extra Frank's hot sauce. I topped it off with pre-shredded "pizza cheese" and the real game-changer was using my preheated pizza stone for about an hour. I skipped pre-cooking the crust and instead added ranch dressing on one half and extra blue cheese crumbles on the other half to cater to everyone's tastes in my family.

I tried making this recipe with a few modifications and was pleased with the result (though I have to admit, I really like the idea behind this recipe). I decided to pre-bake the crust while I finished preparing the chicken. To save myself some cleanup, I mixed everything together in the skillet. I opted for a milder wing sauce instead of hot sauce, used ranch dressing in place of blue cheese (definitely not the full 8 oz as suggested), and sprinkled cheddar cheese on top. The dish turned out to be absolutely delicious! It's a recipe I will definitely be making again. The only adjustment I'll make next time is to reduce the initial bake time for the crust before adding the toppings. By following the crust instructions to the letter, I ended up with an overly crispy base after pre-baking, topping, and baking again.

Quick and simple! This is my kind of easy meal. I usually stick to the original recipe without making changes, but this time I decided to improvise. I used less Blue cheese dressing than the recipe called for, pouring it on the crust until it seemed like the right amount. Instead of following the exact ingredients, I used a small leftover grilled chicken breast, Monterey Jack cheese, and added extra buffalo wing sauce until it looked good. The result was delicious and the pizza vanished in no time. I plan on making this again and might even try wrapping the mixture in Won Ton wraps for an appetizer next time. Thanks for sharing this recipe!

Great experience! I included red onions and mushrooms, and topped it off with some cheddar cheese. My wife absolutely loved it!