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Buffalo Chick’n Pizza

  • Ready in: 35 Minutes
  • Serves: 4
  • Complexity: easy
Buffalo Chick’n Pizza


  • 1 teaspoon extra virgin olive oil, plus more for brushing
  • 1/2 pound prepared pizza dough, at room temperature
  • 1 package of Abbot’s Butcher Slow Roasted Chick’n
  • 2 tablespoon + 1/3 cup Buffalo sauce
  • Sea salt and black cracked pepper
  • 1 1/2 cup plant-based mozzarella
  • 1/2 small red onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • Fresh cilantro, for topping
  • Plant-based ranch dressing


  1. Brush a large bowl with extra virgin olive oil. Roll the pizza dough into a ball, place in the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place for about 30 minutes.

  2. Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425° F, for at least 20 minutes.

  3. Lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10” round, stretching it as needed.

  4. Place the Chick’n into a bowl. Mix with 2 tablespoons of Buffalo sauce and lightly season with salt and pepper.

  5. Spread the remaining 1/3 cup of Buffalo sauce over the dough. Top with the Chick’n, cheese, red onion and bell pepper.

  6. Slide the pizza (on the parchment) onto a pizza peel or another baking sheet and transfer to the hot stone or hot baking sheet. Bake until the cheese melts and the crust is golden, about 12 - 15 minutes.

  7. Once you are ready to serve, top with fresh cilantro and drizzle with ranch dressing. Enjoy!

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