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Buffalo Wing Pizza

Buffalo Wing Pizza

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.

Course Dinner, Party Food
Cuisine American inspired, Italian Inspired
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 or more people
Author Barry C. Parsons


For the pizza dough

  • 4 cups flour
  • 1/2 tsp instant rise yeast
  • 1 cups & 1/2 lukewarm water
  • 2 tsp sea salt

For the Roasted Tomato Jam

  • 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

For the Pizza Sauce

  • 3 cups Roasted Tomato Jam
  • 4 tbsp balsamic vinegar
  • 6 tbsp hot sauce Add more to taste. I do.

Additionally you will need

  • sliced grilled chicken
  • slices fresh mozzarella
  • crumbled blue cheese
  • freshly grated parmesan cheese
  • cracked black pepper


To prepare the pizza dough; makes sufficient for 4 -6 individual pizzas.

  1. Place all ingredients in the bowl of a stand mixer equipped with a dough hook.
  2. 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.
  3. Cover the dough and allow to rise for about an hour until about doubled in size.
  4. Turn the dough onto a floured surface and knead for another few minutes.
  5. Divide into 4-6 equal portions, form into balls and let rest for about 10-15 minutes

To prepare the Roasted Tomato Jam

  1. Toss together all ingredients in a shallow baking dish.
  2. 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.

To prepare the pizza sauce

  1. Simple mix together the roasted tomato jam, balsamic vinegar and hot sauce.

To assemble and cook the pizza

  1. Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
  2. Stretch or rolling the dough out into about 10 inch rounds.
  3. 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.
  4. Spread sauce over the pizza dough before adding:
  5. sliced grilled chicken
  6. fresh mozzarella slices
  7. crumbled blue cheese
  8. freshly grated parmesan cheese
  9. cracked black pepper
  10. Shake your peel to make sure the pizza is not stuck.
  11. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
  12. 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.

Recipe Notes

  • 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.