Buffalo Chicken Pizza
Combine two of your favorite takeout items into an easy, flavor-packed meal that's sure to please. Ready-made crusts and leftover chicken make these pizzas super speedy.
Yield: 2 (9-inch) round pizzas (approximately 4 servings)


  • 1/4 cup Buffalo-style hot sauce (I use Frank’s Original Cayenne Pepper Sauce)
  • Pre-baked pizza crust (I use two 9-inch round crusts, gluten-free if needed; see notes)
  • 2 cups chopped cooked chicken (leftover or rotisserie make it easy; about 8 ounces cooked or start with 10 ounces uncooked)
  • 1 1 /2 cups (6 ounces) shredded provolone cheese (see tip)
  • 1/4 cup crumbled blue cheese (check label for gluten-free option if necessary)
  • For serving: parsley or celery leaves for garnish, additional hot sauce, celery sticks


  1. Preheat the oven to 350 degrees F.
  2. Spread the hot sauce over the crust, and then layer with the next 3 ingredients.
  3. Place the crusts directly on the oven rack (or on a pizza stone or baking sheet) and cook for 10 minutes or until the crust is crisped and the cheese is fully melted.
  4. Sprinkle with parsley or celery leaves, if desired, and serve hot from the oven with extra hot sauce and a side of celery sticks.


As an option, the pizzas may be cooked on a grill preheated to medium heat. Place crusts directly on cooking grate and grill, covered, for 3-4 minutes. Rotate the crusts one-quarter turn, and grill, covered, approximately 5-6 more minutes or until the crusts are thoroughly heated and the cheese is melted. To avoid burning, check a couple of times to make sure the grill isn’t flaring up.

If your pizza crusts aren’t the exact same size as what I have specified, simply adjust the toppings accordingly–you can “eyeball it” if you like. You want a thin film of sauce over the crust plus chicken and cheese to evenly cover. A light sprinkling of blue cheese completes the pie.

Helpful Tip

  • Freshly grated Provolone is my favorite cheese for this recipe. ┬áBecause it’s a softer cheese, freezing the block for a few minutes will allow for easier grating.

More recipes at FountainAvenueKitchen.com