I grew up on buffalo wings. And I’m fully convinced that you could put buffalo chicken on anything and I’d eat it. Ice cream? Yes. brownies? Yes. Pie? Oh my goodness YES please (really, someone needs to do this). I always thought I lived by the philosophy the hotter the better when it comes to my buffalo chicken. Until I met Chris and learned his philosophy was “however hot you can handle, I can handle 100 times hotter. Make me cry.” (basically). Next to him, I feel like the biggest wuss in the world.
This buffalo chicken pizza isn’t particularly spicy. But it’s packed with buffalo flavor. Plus, it has a blue cheese crust. Yes, you heard me right. I got the buffalo chicken pizza idea from another blog participating in Project Food Blog and immediately knew I had to make it. But I ended up making tons of changes and ended up with what I thought was a near perfect buffalo chicken pizza. Though next time I will be kicking the spice level up a few notches.
Blue Cheese Crust (makes enough dough for 2 pizzas):
• 2 2/3 C flour
• 2 1/4 t yeast (1 packet)
• 1/2 t salt
• 1 C whole milk
• 2 + 1 T olive oil
• 2 t sugar
• 1 C blue cheese
Pre-heat oven to 200 degrees and then turn it off.
Combine flour, yeast, and salt in your mixer bowl.
In a small saucepan, heat the milk to about 100 degrees F, but don’t let it get to a boil. Mix in 2 T of olive oil and the sugar.
Now, put your dough hook in your mixer and turn it on the lowest level (this should be the bowl your flour mixture is in). Slowly pour the milk mixture in and when everything is mixed together, add the blue cheese. Turn the mixer up to medium and let it kneed for about 5 minutes.
If you don’t have a mixer with a dough hook? I would just mix everything in the bowl and then knead with your hands on a floured surface.
Now, take the dough out of the bowl and shape it into a bowl. Lightly grease the bowl with about a tablespoon of olive oil and place the ball of dough in it. Roll it around to coat and cover the bowl with plastic wrap.
Put the dough bowl in your pre-warmed oven for about 30 minutes. You could also just put the bowl in a warm area, but I didn’t have a place in my apartment warm enough, so I used the oven method.
Check out how much my dough rose in 30 minutes:
While all this was going on, I got started on the rest of the pizza.
Buffalo Chicken (makes enough for 2 pizzas):
• 1 1/2 C vegetable oil
• 3 C flour
• 3 t salt
• 2 t pepper
• 2 t dried thyme
• 2 t paprika
• 1 t cayenne pepper
• 1/2 C buttermilk
• 2 chicken breasts, cut into small cubes (I used about 1 lb. of chicken breast tenders)
• 2 T hot sauce (I almost always use Frank’s Red Hot)
In a large bowl, combine the flour, salt, pepper, thyme, paprika, and cayenne pepper with a whisk.
Pour the buttermilk in and use a fork to mix it up until clumps form.
Make sure all your chicken is cut into little chunks.
Heat your oil in a pan. And coat a few pieces of chicken with the flour mixture. I didn’t feel like it was sticking quite enough, so I ended up dipping my chicken into a little more buttermilk and then putting the pieces into the flour mixture.
Then put the chicken in the frying pan with the oil on medium heat. Fry for about 3 minutes or until lightly golden. It should be just cooked all the way through… but don’t overcook because you’ll still be putting it into the oven when it’s on the pizza!
Remove to a paper towel-lined plate. And repeat with all the chicken pieces.
Once the chicken is all fried, put it in a Tupperware with hot sauce. And shake the Tupperware like crazy to coat all the chicken.
Phew, you’re getting there! The dough is done and the chicken is done. Now, on to the little parts.
Spicy Red Sauce (makes enough for 2 pizzas):
• 6 oz. tomato paste
• 1/2 C water
• 1/4 C olive 0il
• 2 cloves garlic, minced
• 1 t salt
• 1 t paprika
• 1/2 t pepper
• 1/2 T dried oregano
• 1/2 T dried basil
So, this sauce isn’t really so much spicy as it is flavorful. More flavorful than the typical pizza sauce at least.
Mix together the tomato paste, water, and olive oil until it’s nice and smooth.
Then add the paprika, salt, pepper, oregano, and basil.
Ranch Cheese (makes enough for 2 pizzas):
• 1 T flour
• 1 T chopped fresh parsley
• 1/2 t garlic powder
• 1/8 t Salt
• 1 3/4 C shredded cheese (I used 2% mozzarella)
I mean, ranch cheese? OK. I have a secret though. I don’t like ranch dressing Blarg! It’s legit one of only two foods I dislike (along with whipped cream). But I have a feeling I probably would like a nice homemade ranch dressing and this cheese was totally simplified. Cheese, garlic powder, and parsley are all just fine by me!
All you have to do is mix all the ingredients together. SIMPLE.
OK, now that all the separate components are done, it’s time to put them all together.
This was also my first opportunity to use my brand new Cuisinart convection brick oven that Chris got me for my birthday. After 2 years, he’s learned the true way to my heart is through kitchen appliances (I mean, I do love jewelry, but my heart really is with kitchen appliances). He also got my a Le Creuset grill pan. Swoon!
Isn’t it purty?
First, make sure your oven is pre-heating to 500 degrees.
Separate the dough in half since you made enough to make 2 pizzas (if you made the full dough recipe). Roll it into a round on a lightly floured surface.
Spread generously with the tomato sauce.
Now sprinkle the cheese all around.
And top with buffalo chicken pieces.
Now pop your pizza in your oven. Or your super cute brick oven that you’re so in love with you don’t even know what to do with yourself.
And stare at it as it cooks. Obviously.
After about 12 minutes, my pizza appeared to be done. Since it was my first time using the brick oven, I’m still getting used to it… The top of the pizza browned up quite a bit and maybe wasn’t the pretties thing in the world.
But that’s OK… because the taste was amazing! It wasn’t overly spicy and next time I might have to pull out the Xtra Hot Frank’s, but the buffalo flavor was definitely all there.
And OMG the crust! I loved that the blue cheese was built into it. It wasn’t overpowering, but it was awesome. I want to make rolls with the dough and just sit on my couch and eat them one by one. Blue cheese bread. Yes.
You could totally top this pizza with some homemade blue cheese dressing too. I didn’t because I come from the camp that say you absolutely do not dip your buffalo chicken into blue cheese. Nope. You dip the carrots and celery (and other various vegetables) into blue cheese to cool your mouth down in between wings. What’s the point of having a super spicy buffalo wing if you’re going to dip it in cool blue cheese? Plus, the cheese was already in the crust, so that was definitely enough. Rant done.
This pizza is pretty perfect as is.
And now for a confession. So, the pizza you just saw was actually with the second half of the dough. Why? Well, when I was transferring the first pizza from my counter to the oven, it kinda sorta fell apart. Beyond repair (now, I always make sure to use a pizza peel!). I almost chucked the whole thing in the trash. But then I had a bright idea.
Calzone!!
I simply took the messed up dough (it had all the toppings on it) and folded it into calzone form.
Then I baked it at 500 degrees for about 18 minutes.
And it worked! OMG. I would almost say this was better than the pizza. I mean, it was different and kinda fun. And sliced up, it made a really nice lunch the next day.
So, there you have it. Kitchen failures turned into little bursts of genius.
And now that I wrote this post, I totally want another buffalo chicken pizza (and/or calzone) ASAP. I told you. I grew up on buffalo wings and I’ll take them in any form I can get. In fact, I also like buffalo chicken in my mac and cheese.
How do you like your buffalo chicken? Spicy or not? With blue cheese or not? On pizza perhaps??
[Sues]
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Mmmm we love buffalo chicken pizza! I like it mild.
Drool. Yum. HOLY CRAP i need to make this. I made a buffalo chicken mac and cheese last week that just rocked!
ooh wow, love the blue cheese crust!! what an awesome pizza
Boy, that looks delicious. I like my wings hot and spicy. I love the way you incorporated all the classic elements in your recipe. I hope you are having a great day. Blessings…Mary
i’m totally digging that crust! i’ve never had a buffalo wing, but my friends go nutso for buffalo chicken dip. an eviscerated rotisserie chicken mixed with frank’s red hot, then baked in an oven with a healthy dose of cheese on top. served with fritos, it’s gone in 10 minutes flat at parties. i don’t get it, personally
buffalo chicken pizza on a blue cheese crust?! i need this in my life!
Who needs takeout when you can make pizza as beautiful as this? I’ve made a pulled buffalo chicken calzone for the man before and he was in heaven. I made have to try this pizza version. Hope you two have a wonderful weekend
Um, I want that convection brick oven is AWESOME. Way to go Chris!
Years ago when I still ate meat, I have memories of getting buffalo chicken pizza at CPK. So along ago, but I can totally still remember it.
I obviously LOVE buffalo chicken! Amazing, and such a cool oven!!
i hate you.
but i love you.
This is crazy.
im stealing this recipe!
And im sorry for hating you for a sec. im back to lovn you again. lol.
You made me crave buffalo chicken pizza at 9am!! LOVE LOVE!!! My favorite buff chix pizza (and maybe you remember!) was from the Tin Palace at UNH!! It was delicious and served with a side of blue cheese dressing…amazing! That’s my fav way to eat it, not blue cheese on the pizza, but blue cheese dressing on teh side for dipping
My fav tenders are from Red Hook…Tap Room tenders, they are grilled not deep fried but SO flavorful! Apparently I need to head up to NH!
Make. This. Now. Seriously this was one of the best things I’ve had all year. Second maybe only to the Buffalo Chicken Mac & Cheese. I am such a craving for this right now. You should make this again very very soon.
Yum! Blue cheese crust is brilliant!
Oh no you didn’t. Blue cheese in the crust. Genius. Whoa – my mind is blown. TOO MUCH!
Yum! Laura
Awesome pizza! Blue cheese crust? Crispy buffalo chicken? Spicy sauce? Gooey cheese? Sold. That oven is pretty fantastic, as well
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LOVE buff chix! I like it mild. I like buff chix calzone!
Awesome job!! I made buffalo chicken pizza too, although different from yours, and it was a huge hit! I really should make it more often. Here’s a great buffalo chicken idea, try buffalo chicken nachos. You’re welcome
Um yes please. Buffalo chicken is one of my favorites. Before I even knew how to cook, Adam and I would make buffalo chicken pizzas (from pre-made crust + grilled chicken douzed in Frank’s buffalo sauce). We still do it sometimes on lazy nights with ww wraps as base
Genius to make it into a calzone. Disaster averted
wow looks great! NOM (x10)
great step by step pics too!
I just had the original suicide wings for lunch at the Anchor Bar in Buffalo with Hal. The wings were great, but the blue cheese sauce is awful, no carrots, hardly any celery. I’m bringing 8 bottles of the Anchor Bar Hot Sauce home. I like it better than Franks. You can buy it online at anchorbar.com (by the gallon even). Can’t wait to try it on your pizza.
That is how to be a hit at a party.
I so wish I was there right now and I’m eating a slice of this..
My husband loves Frank’s Red Hot…I’ll have to make this pizza for him.
yum!!! I love buffalo chicken pizza.
Mmm I basically lived off of buffalo chicken pizza and college and this is bringing back some seriously good memories. Deelicious.
UMMMM – never had buffalo chicken before – have always thought it was super spicy. I guess I need to be brave and try them sometime.
this looks PERFECT. I LOVE that the bleu cheese is IN the crust – genius!
I need to make this…
I love buffalo mac – I’ve made it a few times…
Yum! I’m definitely saving this recipe for dinner with Boy. Pizza’s our new favorite weeknight meal!
I clicked on this expecting to see a basic buffalo chicken pizza like the one I made recently and I was really surprised! This looks so good and so different. Yum!!
I like everything except the blue cheese. Pizza looks great!
Oh man this looks awesome! The hotter the better for us!
Love buffalo chicken and buffalo chicken pizza. I like it spicy but last time I made this- it actually hurt it was so spicy!! i like blue cheese dressing with buffalo chicken but not the cheese. Weird? yes definitely.
Oh yes, use the pizza peal to put the pizza on the stone. Pizza stones are great for making sure the bottom cooks nicely and doesn’t get soggy.
I love buffalo chicken…but am all about a milder flavor. Tucked up in the calzone looks fantastic!
the pizza look fabulous!! buffalo chicken was such a clever choice for a topping!!! <3
i’ve yet to make a calzone – i love ‘em though!
MMM – i love buffalo chicken anything – and spicy. I love blue cheese or ranch with my wings. This crust is SO creative!
What a great idea to incorporate the blue cheese into the dough. I love the buffalo/blue cheese combo just like you said and that is another great way to….force them upon a food!
Ahh, I am such a spicy food wimp. I’m getting a little better, though. I’ve recently discovered this amazing spicy peanut sauce that is really good.
It looks like your calzone turned out really well…even though that wasn’t the original intent. I’m sure it tasted amazing, too!
Wow, this looks fantastic and like a huge crowd pleaser too – yum!
My Mum introduced me to Buffelo wings with blue cheese sauce when we went to the states in 2006. My Mum had been there 25 years prior and said this was something we just had to eat in our travels. Thanks for this recipe, I think that I might just have to create it and show this gem to all of my Australian friends.
HOLY EFF YEAH!!! OMG! Blue cheese crust?!! That’s fantastic.
And the spicier the better for me. I like Chris’s philosophy.
Great looking pizza! And that Cuisinart oven is so cute. I also love my kitchen appliances so I can imagine you were with your presents!
Magda
blue cheese crust … now that sounds delish!!
Buffalo chicken pizza is one of my most popular recipes on my site. Yours sounds yummy. I LOVE you got a a Cuisinart oven as a gift. I’ve been drooling over that gadget for a good while now myself.