Buffalo Chicken Ranch Pizza

Buffalo Chicken Ranch Pizza

So here we are with the second recipe in the new feature Recipe Remix. This actually was the last way that we enjoyed the buffalo chicken, and it happened to be my hubby’s favorite. He probably gushed about it for several hours after we ate dinner and then continued to talk about it the next day. I am pretty pumped about making pizza at home now since I feel like I have had enough failures that have made me into a somewhat pro. Hopefully, this summer when I have some more time on my hands, I can put together a tutorial of some tricks I have learned along the way. My original pizza on the menu plan was this Chicken Ranch Pizza, but that for me seemed a little too involved since I didn’t have any leftover grilled chicken to work with, and honestly I just didn’t feel like putting in more of an effort. In came this guy. I knew I had seen a similar pizza on one of my daily reads, so I got to work and hoped that it would be delicious.

The original recipe called for a combination of mozzarella and blue cheese, but if you know me you know that I hate blue cheese. It’s really the only cheese that I have met that I don’t like, let’s be honest. Feel free to do half and half yourself, or stick with all mozzarella. I bet some cheddar cheese would also make a nice addition. As I mentioned back when I made Ranch dressing at home for the first time, I love to dunk my pizza into it so making it the sauce of this pizza seemed like the perfect idea. The cool ranch paired beautifully with the spicy buffalo chicken. All in all, it was a great pizza that will be appearing many more times on our weekly menu.

Buffalo Chicken Ranch Pizza


  • 1/2 batch of homemade or store-bought fresh pizza dough
  • 3/4 cup Ranch dressing-homemade or store-bought
  • Crockpot buffalo chicken
  • 8oz shredded mozzarella cheese
  • Cornmeal, for transferring and cooking pizza
  • Red onion for sprinkling


Place a pizza stone in a clean oven and heat for 20-25 minutes at 500 degrees F. On a well-floured surface, roll out dough to desired thickness, but not larger than the size of your stone. Spread ranch dressing out evenly on the dough, leaving a 1″ border around the outside edge of the dough. Top with 1/2 of the cheese. Evenly spread the shredded chicken onto the pizza. Sprinkle the remaining mozzarella cheese on the pizza. Finally top with diced red onion.

Carefully remove the stone from the oven and place on top of the stovetop. Sprinkle with another small handful of cornmeal and evenly distribute on the stone with a spatula if needed – don’t worry if it smokes a little. Transfer the pizza onto the stone by sliding a spatula around the edges of the dough to loosen it from its surface and then shimmy the pizza off its surface. Bake at 500 degrees F for 10-12 minutes. Remove the stone from the oven, place it on top of the stovetop and allow the pizza to sit for a couple of minutes before cutting. Serve hot.

Source: Inspired by Smells Like Home

Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.