This selfmade Buffalo Hen Pizza recipe is filled with daring and tangy taste!
Spicy buffalo hen is added to a ready-made crust and baked with two sorts of melty cheese.
Each chew is filled with daring, tacky goodness!

- Taste: This game-day favourite has daring and zesty taste because of the buffalo wing sauce, however it isn’t too spicy for the youngsters.
- Really helpful instruments: A pizza stone or pan helps create a crispy, evenly cooked pizza crust.
- Swaps: Completely customizable! Make it thick or skinny crust, swap out the dressing, change the proteins, or add bell peppers.
- Serving ideas: Serve with ranch or blue cheese dressing and a aspect of celery and carrot sticks.

Ingredient Ideas For Buffalo Hen Pizza
- Dough: Use ready-made pizza dough to save lots of time or make your own.
- Pizza Sauce: Use Ranch or Blue cheese dressing because the sauce on this pizza.
- Buffalo Sauce: Use any model of buffalo sauce– it’s barely totally different than Frank’s Crimson sizzling because it has a extra buttery taste. You can even use mild buffalo sauce to tame the warmth.
- Hen: Use cooked hen for this pizza akin to leftover baked chicken breasts or rotisserie chicken.
- Cheese: In relation to pizza, a combo of mozzarella and parmesan gives the very best taste, however any mixture of cheeses works. Pre-shredded cheese will save time.
Variations: Add your fave veggies akin to sliced mushrooms, black olives, sundried tomatoes, bell peppers, or spinach.




PRO TIP: Preheating the pizza pan or stone is without doubt one of the secrets and techniques to creating the very best pizza.
Storing Leftover Pizza
- Hold leftover buffalo pizza in an hermetic container within the fridge for as much as 4 days.
- Get pleasure from slices chilly with further blue cheese or ranch for dipping or reheat them so slices are simply pretty much as good because the day they had been baked!
Finest Buffalo Dishes
Did you’re keen on this Buffalo Hen Pizza? Make sure to depart a score and a remark beneath!

Buffalo Hen Pizza
This pizza is filled with buffalo hen and baked till golden and bubbly-perfect for gameday or any day!
Stop your display from going darkish
-
Place a baking sheet or pizza stone within the oven. Preheat the oven to 475°F.
-
Roll out the pizza dough to a 14-inch circle on a bit of parchment paper.
-
Unfold ½ cup of dressing over the pizza dough.
-
Toss the hen with buffalo sauce and unfold it over the dough with the sliced purple onion.
-
Sprinkle the mozzarella and parmesan cheese on prime.
-
Switch the pizza to the preheated baking sheet or pizza stone and bake for 15-18 minutes or till crust is golden and cheese is bubbly.
-
Take away from the oven and sprinkle with chopped cilantro and inexperienced onion. Drizzle with the remaining dressing.
- Begin with room temperature dough. It’s simpler to form.
- Preheating the pan or a pizza stone is the key to good selfmade pizza.
- Baking at a excessive temperature ensures a crispy crust and brown bubbly cheese on prime.
- Serve with further dressing for dipping.
- Hold leftovers in a lined container within the fridge for as much as 4 days. Observe my tips on how finest to reheat for taste and texture.
Energy: 179 | Carbohydrates: 2g | Protein: 17g | Fats: 11g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Ldl cholesterol: 51mg | Sodium: 929mg | Potassium: 114mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.




Trending Merchandise
StepRite Kitchen Mats, 2PCS Kitchen Rugs, Cushione...
Der Rose 4 Pack Fake Plants Small Artificial Faux ...
MIULEE Pack of 2 Corduroy Decorative Throw Pillow ...
VASAGLE Ladder Shelf, 4-Tier Bookshelf, Storage Ra...


