65min 4 ppl
Buffalo Chicken Pizza
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 11 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 42g
Carbs 58g
Fats 32g
About this dish
Roasting bone-in chicken thighs in the oven and hand-pulling the meat gives you deeply flavoured, juicy shreds that hold up to a high-heat bake — far superior to the rubbery pre-cooked breast meat that drags most versions down.
Allergy Info
Dairy, Gluten, Eggs, Celery, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- spring onionsthinly sliced4
- celeryvery thinly sliced on the bias2 stalks
Meat & Poultry
- bone-in, skin-on chicken thighs600 g
Dairy & Eggs
- unsalted buttermelted30 g
- whole-milk low-moisture mozzarellashredded120 ml
- blue cheesecrumbled (or cream cheese if preferred)120 ml
Dried Goods
- pizza doughstore-bought or homemade, room temperature500 g
- semolina flour for dusting
Spices & Seasonings
- garlic powder1 tsp
- smoked paprika1 tsp
- fine sea salt1 tsp
- black pepper½ tsp
Oils & Condiments
- olive oil1 tbsp
- Frank's RedHot Original sauce80 ml
- apple cider vinegar1 tsp
- ranch dressingplus extra to serve80 ml
- hot honeyto finish1 tbsp
Utensils
- paper towel
- wire rack
- baking tray
- instant-read thermometer
- large bowl
- whisk
- two forks
- pizza stone or heavy baking sheet
- pizza peel or flat baking sheet
- chef's knife
- cutting board
Method
1
Pat chicken thighs dry with paper towel. Coat with olive oil, garlic powder, smoked paprika, salt, and pepper. Place on a wire rack set over a baking tray.
Approx. 5 minutes
2
Roast chicken thighs at 220 °C (fan 200 °C) for 30–35 minutes, until the skin is deeply golden and an instant-read thermometer inserted into the thickest part reads 74 °C. Remove and rest for 10 minutes.
Approx. 45 minutes
3
While chicken rests, whisk together Frank's RedHot, melted butter, and apple cider vinegar in a large bowl to make the buffalo sauce. Set aside.
Approx. 3 minutes
4
Discard the chicken skin, pull the meat from the bones, and shred into rough bite-sized pieces using two forks. Toss shredded chicken in the buffalo sauce until thoroughly coated.
Approx. 7 minutes
5
Raise oven to its maximum temperature (250–260 °C / fan 230 °C) and place a pizza stone or heavy upturned baking sheet on the top rack to preheat for at least 30 minutes.
Approx. 30 minutes
6
Divide dough into 2 equal balls. On a semolina-dusted surface, stretch each ball by hand into a rough 28–30 cm round, working from the centre outward and leaving a slightly thicker rim.
Approx. 8 minutes
7
Lay one stretched dough round on a semolina-dusted pizza peel or flat baking sheet. Spread half the ranch dressing over the base, leaving a 2 cm border.
Approx. 2 minutes
8
Scatter half the shredded mozzarella evenly over the ranch base.
Approx. 1 minutes
9
Distribute half the buffalo chicken evenly over the cheese, then dot with half the crumbled blue cheese.
Approx. 2 minutes
10
Slide the pizza onto the preheated stone or tray and bake for 10–12 minutes, until the crust is deeply blistered and charred in spots and the cheese is bubbling and golden at the edges.
Approx. 12 minutes
11
Transfer to a board and immediately drizzle with half the hot honey. Top with half the spring onions and celery. Repeat from step 7 for the second pizza. Serve with extra ranch on the side.
Approx. 3 minutes
