This Buffalo Chicken Pizza is simple and delicious! Enjoy one of your favorite pizzas at home, with this simple, no-rise crust.
Years and years ago I ran a lifestyle blog called This Southern Girls Nest. It was fairly successful. It didn’t bring in money, because I had no idea what I was doing! I did several sponsored posts, but it was more or less for the products. I received a couple of trips out of it, which was in my opinion, the highlight.
Near the end I started doing a weekly special called What’s for Dinner Thursday?. That is when I had sort of decided that I had wished that I had a food blog. I started posting more and more recipes, and at the time this recipe showed up there. It was on our monthly dinner rotation.
It was simple, some what quick, and the perfect switch up for pizza nights. I eventually started working outside the home, and abandoned that blog.
Then everything happened with Kelsie, and Everyday Made Fresh was born.
In the original recipe I used that canned dough, and you can totally do that too! But, I promise you that this pizza dough is easier than you might think. You use so much yeast that waiting on a rise isn’t necessary.
If you have a mixer with a dough hook, you’re pretty much set, and won’t have to do anything at all, but turn it on and off. If you don’t have one and you make homemade pizza a lot, I highly recommend you purchase one. You will not be disappointed.
If you don’t have one, you’re going to have to knead the dough, which isn’t hard, but more or less time consuming.
I wanted to call this Buffalo Chicken with Blue Cheese Alfredo, but my family said that it sounded gross. The truth is though, you will make a blue cheese alfredo for the base of this pizza. It’s not as strong of a blue cheese flavor as salad dressing. And it’s sort of semi homemade because I like to use a store bought alfredo sauce.
I also like to buy popcorn chicken to use for this since it’s already breaded perfectly and it’s in small bites. I guess that’s why this recipe is so easy. It’s all semi homemade. 🙂 It’s definitely been one of our favorites throughout the years to enjoy.
Does Buffalo Chicken Pizza have tomato sauce?
Nope. This version has a quick semi-homemade blue cheese alfredo that is SO good! It’s the perfect match with this pizza.
Buffalo Chicken Pizza ingredients:
- active dry yeast
- olive oil
- popcorn chicken
- mozzarella cheese
- blue cheese crumbles
- alfredo sauce
- buffalo sauce
How do you make buffalo sauce?
- 1 cup of butter
- ½ cups hot pepper sauce
- 3 tablespoons white vinegar
- ½ teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
- Melt the butter in a small saucepan over medium heat. When the butter has melted, add the rest of the ingredients. Whisk to combine.
- Bring to a simmer, and turn off the heat, and remove just before boiling.
- Cool before using/serving.
Substitute for the popcorn chicken?
You can use any shredded, chopped, or diced cooked chicken. You could even use a rotisserie chicken!
Here are some great sides to go with Buffalo Chicken Pizza:
- Skinny Broccoli Salad with a Poppy Seed Dressing
- Brussels Sprouts Salad with Apple, Bacon, Cranberries & a Citrus Dressing
- Simple Roasted Vegetables
- 1 tablespoon active dry yeast
- 1 cup water (105 to 115 degrees)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 ½ cups all purpose flour
- ¾ bag popcorn chicken, cooked according to directions
- 2 cups mozzarella cheese, shredded
- ¼ cup blue cheese crumbles plus additional for topping
- ¾ jar alfredo sauce
- buffalo sauce, your favorite brand, homemade
- In a large bowl whisk together the yeast and water. Allow to set for 5 minutes, or until yeast is foamy. Add the sugar, salt, olive oil, and flour. Mix for one minute with the dough hook or by hand.
- Knead the dough by hand, or with a mixer and dough hook (on low medium speed) for 7 minutes. If the dough is too wet add a bit more flour. No more than ¼ cup. After kneading your dough should be smooth and elastic. Poke it with your finger, and it should slowly bounce back. If it doesn't bounce back, keep kneading, it's not ready yet.
- Shape the dough into a ball and leave it in the bowl, covered with a towel to keep it from drying out. Proceed to the next step.
- Preheat oven to 425 degrees. While the oven is heating up, add the alfredo sauce and blue cheese crumbles to a small sauce pot, and heat until warmed through, whisking to help the blue cheese melt. Set aside to cool.
- In a large bowl toss the popcorn chicken with just enough buffalo sauce to coat the pieces thoroughly. You can use more or less, depending on the amount of spice you want. Set aside.
- Remove the dough from the bowl, and place it onto a large 16 inch pizza pan that has been greased and dusted with corn meal. Proceed to roll out and flatten to fit the pan. You can create a small edge around the sides of the dough, or not, it's up to you.
- Pour and spread your blue cheese alfredo sauce evenly across the dough. Top with your chicken, shredded mozzarella, and additional blue cheese (optional). Bake for 15 to 20 minutes, until the crust is a golden brown.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 380mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 8g