If you love Buffalo wings, you’ll want to try Buffalo Chicken Pizza. A pizza crust is spread with a Frank’s hot sauce bechamel, then topped with mozzarella, shredded chicken, tomatoes, and scallions. It’s bold in flavor, perfect for game day, and ready in about 25 minutes.
Buffalo chicken makes an excellent pizza topping and comes together just as easily as a classic pizza. Instead of tomato sauce, this recipe uses a creamy Frank’s bechamel that combines the tang and heat of Buffalo sauce with a smooth white sauce base.
What is Bechamel Sauce?
Bechamel is the classic white sauce used on many white pizzas; here it’s blended with Frank’s hot sauce to give that familiar Buffalo flavor while keeping the sauce creamy. If you prefer a low-carb version, you can use a cauliflower or Fathead-style crust instead of a traditional dough.
While a straight Buffalo wing sauce works great on wings, for this pizza I recommend a bechamel base mixed with Frank’s so the sauce has more body and mellows the heat with dairy. The result is a luscious, spicy white sauce that coats the crust and toppings nicely.
Toppings are flexible. You can simply top the crust with the buffalo bechamel and cheese, but adding sauced shredded chicken, sliced tomatoes, and scallions or red onion brings more texture and flavor. Parsley or a few fresh herbs are optional for brightness. Use leftovers like rotisserie chicken for convenience.
Tips for Best Results
Use the right hot sauce – Frank’s RedHot Original Cayenne Pepper Sauce gives the authentic Buffalo flavor that works best here.
Parbake the crust – Parbaking (partially baking) your dough for a few minutes before adding sauce and toppings helps ensure a crisp, fully cooked crust.
Step by Step Overview:
Assemble the pizza like any other: spread the Frank’s bechamel over a parbaked or ready crust, then add shredded mozzarella and your toppings — sauced chicken, thick tomato slices, and thinly sliced onion or scallions. Bake until the cheese melts and the crust is crisp.
Fresh mozzarella can be used, but shredded mozzarella is reliable and pairs nicely with the tangy sauce. Stronger cheeses like cheddar or Monterey Jack aren’t ideal here because they compete with the Frank’s flavor.
The Best Hot Sauce To Buy
Pick Frank’s RedHot Original Cayenne Pepper Sauce. The original variety provides the right balance of heat and tang for this bechamel-based Buffalo sauce.
Use any pizza crust you like: store-bought dough, a pre-made crust, or homemade dough. Fresh dough with a bit of olive oil yields an excellent, flavorful crust. For extra crispness, bake on a preheated pizza stone or pizza pan; assemble the pizza on a peel and slide it onto the hot surface. If you prefer simplicity, a sheet pan works fine too as long as the oven is preheated.
Watch the video for a visual walk-through and tips on assembly and baking.
How to Serve
Serve Buffalo Chicken Pizza hot. If you like, finish with crumbled blue cheese or a light drizzle of ranch or blue cheese dressing, though the pizza is flavorful enough on its own. For appetizers or sides, consider simple fried or baked finger foods that complement the spicy profile.
For more Buffalo-inspired dishes, Buffalo chicken dip, garlic knots with Buffalo seasoning, or Buffalo chicken pasta are delicious companions to this pizza.
Recipe Tips and FAQ
Store leftovers in the refrigerator for up to 5 days. Place parchment between slices to prevent sticking.
Yes. Freeze in an airtight container for up to 3 months, separating slices with parchment to avoid sticking.
Reheat in a 300°F oven for 7–10 minutes until warmed through and slightly crisp on the bottom. Reheating from frozen is possible with a few extra minutes. The microwave works but can make the crust soggy.
Leave a rating or comment to share how your pizza turned out.
Buffalo Chicken Pizza
Ingredients
For the Buffalo Pizza Sauce:
- 1 tbsp butter (salted or unsalted)
- 1 tbsp all purpose flour
- 1/2 cup cold milk
- 1/4 cup Frank’s hot sauce
- 1 tsp Worcestershire sauce
- ground cayenne pepper to taste and optional
For the Buffalo Pizza:
- 1 parbaked pizza crust parbaking optional
- 1 cup cooked chicken breast diced or shredded
- 8 oz mozzarella cheese
- 1 large tomato sliced
- 2 tbsp thinly sliced red onion or scallions optional
Instructions
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Make the sauce: In a skillet over medium-high heat, melt the butter.
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Whisk in the flour until fully combined.
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With the whisk moving, add the cold milk and whisk until smooth. Stir in Frank’s hot sauce, Worcestershire, and cayenne if using. Bring to a boil and cook a few minutes until the sauce thickens.
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Toss a few spoonfuls of the bechamel with the shredded chicken to keep it moist in the oven.
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Assemble the pizza: Spread the remaining sauce over the crust, then top with cheese, sliced tomato, sauced chicken, and onion or scallions if desired.
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Bake at 450°F for about 10 minutes, until the cheese melts and the crust is golden. Slice and serve.
Notes
You can use store-bought dough, a pre-made crust, or homemade dough. Parbaking at 450°F for about 5 minutes before adding toppings helps produce a crisper crust.
Storing leftovers: Refrigerate up to 5 days with parchment between slices to prevent sticking.
Freezing: Freeze in an airtight container up to 3 months, separating slices with parchment.
Reheating: Warm slices in a 300°F oven for 7–10 minutes until heated through and slightly crisp. From frozen, add a few extra minutes. Microwaving will work but can make the crust soggy.
Nutrition
Nutrition is estimated using a food database and is provided as a guideline only.
Post updated in November 2018. Originally published April 2013.