Buffalo Wing Pizza. Possibly the ultimate Super Bowl Party food! All the great flavour you would expect from Buffalo wings in a delicious crispy crust pizza with grilled chicken, hot sauce blue cheese and mozzarella.
I’ve tried many recipes for pizza dough over the years, even making thousands of pounds of it during my stint at the local pizza joint in my hometown many years ago. Even since then I’ve continued trying out different recipes looking for the perfect pizza crust.
To me the perfect pizza crust is thin, crispy on the bottom and edge crust, with a bit if a chewy texture in the mouth. All of this can only be achieved in a very hot oven, baking the pizza directly on a hot pizza stone.
The real trick for a truly great thin pizza crust, I’ve discovered, is no fat or oil whatsoever in the dough. I’ve had recipes using butter or olive oil or combinations of both but to get the texture I really like the dough has got to go back to basics.
For this recipe the dough only has 4 ingredients, identical to making authentic French bread; flour, yeast, sea salt and water.
So no, there are no actual chicken wings on this Buffalo Wing Pizza! That’s not really practical, I don’t think, so here I do use grilled chicken slices.
The amazing sauce is key to this recipe. Here I’ve added a little balsamic vinegar and plenty of hot sauce to my standard roasted tomato jam. Fresh mozzarella makes this really great but I’m sure grated mozza would be good too.
If you liked this recipe, try one of our other family favourites using this same dough, sounds unusual but it is an incredibly delicious combination of flavours. Check out our recipe for Caramelized Pear and Prosciutto Pizza!
Like this Buffalo Wing Pizza recipe?
Find plenty of other great ideas like this in our Super Bowl Food Ideas and in our Party Food Recipes Category!
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Buffalo Wing Pizza - all the great flavour you would expect from Buffalo wings in a delicious crispy crust pizza with grilled chicken, hot sauce blue cheese and mozzarella.
- 4 cups flour
- 1/2 tsp instant rise yeast
- 1 cups & 1/2 lukewarm water
- 2 tsp sea salt
- 6 large vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- 3 cups Roasted Tomato Jam
- 4 tbsp balsamic vinegar
- 6 tbsp hot sauce Add more to taste. I do.
- sliced grilled chicken
- slices fresh mozzarella
- crumbled blue cheese
- freshly grated parmesan cheese
- cracked black pepper
Place all ingredients in the bowl of a stand mixer equipped with a dough hook.
Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn’t stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes.
Cover the dough and allow to rise for about an hour until about doubled in size.
Turn the dough onto a floured surface and knead for another few minutes.
Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes
Toss together all ingredients in a shallow baking dish.
Bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.
Simple mix together the roasted tomato jam, balsamic vinegar and hot sauce.
Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or rolling the dough out into about 10 inch rounds.
Place one round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
Spread sauce over the pizza dough before adding:
sliced grilled chicken
fresh mozzarella slices
crumbled blue cheese
freshly grated parmesan cheese
cracked black pepper
Shake your peel to make sure the pizza is not stuck.
Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes before slicing and serving.
- If you don't have a pizza peel, you can basically use any flat, thin object of sufficient size as an alternative. I've used cardboard in a pinch in the past.
- If you don't feel comfortable shaking the uncooked pizza onto the stone, lay a sheet of parchment paper onto the peel first then stretch the dough onto that. Shake the peel so that the parchment paper and all transfers to the stone. This ensures the pizza will not stick to the peel. After about 2 or 3 minutes the parchment paper will easily slip out from under the bottom of the pizza and you can reuse it again for the next pizza.
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