Buffalo Chicken Pizza

I love Buffalo Chicken anything. This recipe was adapted from a buffalo chicken dip I make. I have been making this pizza for years and I have made it on several different kinds of pizza crust from store bought to homemade, this is one great pizza. It’s my most requested dish from my family and friends. They LOVE it. 


1 rotisserie chicken, cooled, skin removed and shredded 

1 8 ounce block of cream cheese, room temperature 

1 cup of Buffalo Wing Sauce, I used Sweet Baby Rays

3 celery stalks, chopped fine

4 scallions, one more, snip both white and green parts into small pieces (I always use kitchen shears)

2 cups mozzarella cheese, grated or more, I always use skim (I never really measure cheese) 

1/2 cup Bleu Cheese crumbles 

1 pizza crust, I have made my own and used Boboli, either one is great

Preheat oven to 400 degrees. Before you take the skin off of your chicken and shred the meat, make sure it’s cool or cold or you will burn your fingers. Don’t ask me how I know this information. 😉  I often buy my chickens a day ahead and refrigerate them. In a sauce pan, melt cream cheese into the Buffalo Wing Sauce, stirring it occasionally. Once the cream cheese and wing sauce are incorporated, add the shredded chicken to the sauce. Add celery and combine. Spread the mixture evenly on top of the pizza crust. Cover with scallions and mozzarella cheese.  Sprinkle with bleu cheese crumbles and bake for 10 to 15 minutes or until cheese is melted. I have baked this pizza on a pizza stone and on the aluminum pans with holes on the bottom (found at the grocery store where disposable pans are sold). Slice into wedges and enjoy. This is the best Buffalo Chicken Pizza you have ever eaten. Enjoy!


Buffalo Nachos

Do you like Buffalo Wings? Do you like Nachos? This is a match made in food heaven! Perfect for parties and better yet, watching football and bowl games. Grab your favorite cold beverage and dig in! I have included photos first one being layered with the Buffalo Chicken ingredients before it’s covered in cheese. You can see in the second photo how much cheese I put on the nachos. The last two are of the finished product. Dive in and enjoy!

1 Rotisserie Chicken, shredded
1 large party bag of tortilla chips
2 small container of bleu cheese crumbles*, 1 for nachos and 1 for dressing
Bleu Cheese Salad dressing (recipe is listed below)
3 stalks of celery, diced fine
3 scallions, cut small, I use kitchen shears
4 cups or more Mozzarella cheese, grated
1/2 cup or more Buffalo Wing Sauce, I used Sweet Baby Rays

Preheat oven to 400 degrees.

Place shredded chicken in a bowl. Toss with Buffalo Wing Sauce. You want the chicken moist but not dripping in sauce.

On a large baking sheet or baking platter (I used a large stone from Pampered Chef) begin to layer the above ingredients. Begin with a layer of tortilla chips. Next add chicken, bleu cheese crumbles, dot generously with bleu cheese dressing, add celery, scallions and finish with mozzarella cheese. Repeat layers, finishing with mozzarella cheese. It’s so important to layer nachos, otherwise all of the good stuff is on top or the sides, and once it’s eaten you are just left with chips! Bake for 15 minutes or until cheese is melted and nachos are heated throughly. Serve with your favorite ice cold beverage and if possible, watch your favorite football game! Enjoy!

Bleu Cheese Dressing:
1/4 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk (please use real buttermilk and not soured milk!)
1 container of bleu cheese crumbles, 5 ounces
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Juice of 1/2 lemon
Salt and Pepper to taste (fresh ground is best)

Combine all ingredients and whisk. Can be made several days in advance and stored in refrigerator. Make at least 3 hours before making nachos, so the flavors meld. This is also great on salads too.

*If you really dislike bleu cheese dressing, you can substitute a good ranch dressing and omit bleu cheese dressing and crumbles.