Thin Crust Buffalo Chicken Pizza
So, a couple days ago, I made a really yummy little Buffalo Chicken Salad.
But yesterday, my fridge was brimming with leftover buffalo chicken and homemade ranch. It’s not fair to let this yummy goodness go to waste. That would be a down right crime..right?
I usually always have a dough chillin in my fridge for homemade bread, or cinnamon rolls, or PIZZA!!! Since buffalo chicken doesn’t really fair well with cinnamon rolls, I decided it was time for a pizza. Because it was Monday yesterday and I had the blahs, I decided that pizza might just cheer me up 🙂
Fresh pizza dough?
Making your own dough is a cinch people!!! I never thought I’d turn out to be a bread maker, or a pizza dough whiz. It’s kind of scary if you’ve never done it. Maybe you’ve tried recipes in the past that were epic failures?? My mother in law actually bought me a copy Artisan Bread in Five Minutes and I’ve never looked back. The recipe is so simple and doesn’t require any kneading at all. The basic “master recipe” is just flour, active dry yeast, salt, and warm water. Later on I will post an in depth tutorial with photos of making this bread. It’s so simple though, the tutorial will probably be insanely short. If you have your own recipe for pizza dough use that, or grab one of those store bought pre-made dough balls (they work really great too). Trader Joe’s has really good pre-made doughs that I’ve used a bunch to great results in the past.
The leftover shredded chicken is lightly scattered over a thin layer of ranch dressing, then topped out with a few slices of fresh mozzarella, pickled jalapeno, crumbled blue cheese, and a final dusting of Parmesan cheese. The pizza is baked until super crispy and is devoured greedily by whomever is in the house 🙂
If you have a pizza stone, place it in the bottom rack of the oven to pre heat at 500-550 degrees (however hot your oven will get). Make sure the bottom of your oven if clean before doing this so you don’t get smoked out. Something that has happened in my own home many times. The sound of the fire alarm going off for 10 minutes while you try waving the smoke out the door is a real bummer 🙂
Roll your pizza dough out very thin. I usually weight out 1/2 lb (8oz) ball and roll out to 12 inches or so. What this does is insure your pizza does not under bake!! When cooking pizza in the standard oven, not an outdoor grill or special pizza oven (those get like 800 degrees), it is important the crust stay on the thinner side. This pizza cooks in like 8-10 minutes…score!!!
Another tip, DO NOT ADD A TON OF SAUCE, OR A HEAVY LOAD OF TOPPINGS!!! It will make your pizza heavy and soggy!
This pizza is really yummy with a simple green salad of chopped romaine, shaved Parmesan, chopped red bell pepper, and of course…RANCH!!
If you’re looking for a great recipe for buffalo chicken and homemade ranch, refer to this here little post Buffalo Chicken Salad and swoop on it!!
Give this one a shot! I promise more pizza recipes to come in the future!! Happy eating…is there really any other way? 🙂
- 1 cup shredded buffalo chicken (see notes below)
- 1 8 oz ball of pizza dough (store bought or homemade)
- 8 oz of fresh mozzarella, sliced thin
- 1/8 cup blue cheese, crumbled
- 1/4 cup pickled jalapeno
- 1/4 cup Parmesan, grated
- 1/4 ranch dressing (store bought or homemade)
- Place oven rack to lowest position and place baking stone in the bottom.
- Heat oven to 500 degrees and let stone warm for 20 minutes while you get dough rolled out.
- Get all toppings ready to go (chicken, mozzarella, blue cheese, jalapenos, Parmesan).
- Roll dough to 1/8 inch thickness, about 12 inches in diameter.
- Flour up pizza peel if using (if you don't have one, place pizza on parchment paper, add toppings, and lift on parchment to pizza stone to bake), and transfer dough to peel. Quickly spread a VERY THIN layer of ranch dressing on rolled out dough, leaving a 1 inch border. Sprinkle with shredded chicken, jalapeno, sliced mozzarella, blue cheese crumbles, and a final layer of Parmesan.
- Slide pizza onto stone (or lift parchment onto hot stone) and bake 8-10 minutes.
- Remove, let rest a couple minutes, enjoy! Possibly repeat with a second pizza 🙂
- Cook time includes 20 minute oven warm up.
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