Buffalo Chicken Pizza
Recipe GLPR33b262a5d06a20
Juicy shredded buffalo chicken combined with creamy ranch and cream cheese, topped with melted cheese on a crispy pizza crust. This crowd-pleasing pizza features tender slow-cooked chicken tossed in zesty buffalo sauce, finished with optional drizzles of ranch or blue cheese dressing and fresh green onions.
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Ingredients
1-1/2 pounds boneless, skinless chicken breasts
1 cup buffalo sauce
2 teaspoons ranch dressing seasoning powder
12 ounces cream cheese, softened
2 pizza crusts (homemade or store-bought)
16 ounces shredded cheese blend (colby jack, mozzarella, and provel)
All-purpose flour for the pizza peel
Ranch or blue cheese dressing for serving (optional)
Fresh diced green onions for garnish (optional)
Directions
Place chicken breasts, 1 cup buffalo sauce, and ranch seasoning powder into your slow cooker. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, until the chicken is very tender.
About 20 minutes before the cooking time ends, remove the slow cooker lid. Using a ladle, carefully remove most of the liquid from the slow cooker and set it aside in a separate bowl.
Place the softened cream cheese on top of the chicken, then replace the lid. Cook on medium heat for an additional 15 to 20 minutes until the cream cheese is completely softened.
Remove the lid from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and stir well to combine with the softened cream cheese until evenly mixed.
Gradually stir the reserved buffalo sauce back into the chicken mixture, a little at a time, until the filling is moist and juicy but not dripping wet. Set the buffalo chicken mixture aside to cool slightly.
Place your baking steel on the top rack of your oven and preheat to 500°F for 45 minutes to 1 hour. Lightly flour your pizza peel and tap the side over the sink to remove excess flour.
Place your first pizza crust on the floured peel and give it several gentle shakes to ensure the dough moves freely and won't stick. Evenly distribute about 1/2 cup of the remaining buffalo sauce over the crust, leaving about 1 inch clear around the perimeter.
Spread half of the buffalo chicken mixture evenly over the sauce, then sprinkle half of the shredded cheese blend over the top. Work quickly to avoid the dough sticking to the peel.
Give the peel a final shake to confirm the crust still moves freely. Carefully launch the pizza into the oven by tilting the peel toward the back of the baking steel, then give it a gentle, smooth jerk while slowly sliding the peel out from under the pizza as it settles onto the steel.
Bake for 7 to 8 minutes, or until the crust is golden brown and the cheese is melted and bubbling. Remove from the oven and let cool for 1 to 2 minutes.
Repeat steps 7 through 10 with the second pizza crust, remaining buffalo sauce, buffalo chicken mixture, and shredded cheese.
If desired, drizzle each pizza with ranch or blue cheese dressing and garnish with fresh diced green onions before serving.
