Looking for a new spin on homemade pizza? Or a fun twist on Buffalo wings? Try this Buffalo chicken pizza. If you love Buffalo wings — or my version with chicken tenders — you will love this, too. You can make your own pizza dough, buy pre-made dough and roll it out, or use a premade pizza crust like Boboli.
The measurements listed below are approximate: use as much or as little of each ingredient as you like, in whatever combination that looks — and tastes — best on your pizza.
Diane’s Buffalo Chicken Pizza
One third to one half of a batch of my Buffalo chicken tenders is enough for 1-2 pizzas
Pizza crust (use either fresh dough, rolled out, or a premade crust like Boboli)
1-2 stalks celery, medium diced
1 C fresh spinach, chopped (optional)
½ C crumbled bleu cheese
½ C shredded mozzarella or parmesan cheese (or an Italian blend)
¼ C shredded cheddar cheese
If using fresh dough: Place a baking stone on an oven rack in middle position, and preheat oven to 450 F. Roll out the dough and then place it on a pizza peel coated with flour or corn meal.
If using premade pizza crusts: Place oven rack in middle position and preheat oven to the temperature recommended on the package. Place the premade crust onto a pizza peel or large cutting board.
Step 1: Make a batch (or a half batch) of my Buffalo chicken tenders, reserving about ½ C of the red sauce and ½ C of the bleu cheese sauce.
Step 2: Stir the red sauce and bleu cheese sauce together and spread onto an even layer on the pizza crust, leaving about ½” of the outside edge free of sauce. Cover it, but don’t get it too wet.
Step 3: Cut the Buffalo chicken tenders into ½” pieces and sprinkle evenly over the crust.
Step 4: Sprinkle the diced celery, chopped spinach, and crumbled bleu cheese evenly over the crust.
Step 5: Top the pizza lightly with the mozzarella/parmesan and then the cheddar cheese.
If using premade pizza crusts: Place the pizza onto the middle rack. Bake as long as the package recommends, or until the cheese is melted and the edges are lightly browned.