This post was updated November 14, 2018 because I’m a way better cook that I was in March of 2008. Enjoy.
Hot wings? Good. Pizza? Good. Hot wing pizza? KEEP GOING.
I’m not a pepperoni pizza kind of girl.
In fact, I’m firmly on team “put some pineapple on it,” and I catch all manner of shit for that, but I can’t hear any of it through the pineapple I’m stuffing into my face.
Buffalo chicken pizza is a cheap and easy meal, and it’s the kind of thing you can bring to a party that gives off that big Ina Garten energy.
Yeah, that’s right Kyle, I make this pizza for the Obama’s when we summer in Martha’s Vineyard.
Psyche! Look at all these easy store bought cheats.
YOU’RE ABOUT TO EAT THIS PIZZA IN A MATTER OF MINUTES, GUYS.
Pulled chicken from a store bought rotisserie chicken, Franks Red Hot, shredded cheddar cheese, chopped bacon, mozzarella, blue cheese crumbles, ranch, and a tube of pre-made crust.
Can you make your own crust? Sure! Do I? Nope.
A couple more things.
First, I dice up and fry fresh bacon, it’s a hard requirement for me. I hate bacon bits because they taste like pencil erasers. Fresh bacon all the way.
Second, I use buttermilk Ranch for everything, because I feel it goes against nature for Ranch dressing to be sweet.
Now that we’re clear on this, let’s proceed.
Incredibly important to pre-bake your crust.
All the ingredients you’re adding to the pizza are already cooked, so there’s no way the center of this crust will cook properly in the minimal amount of time you’re going to have it all in the oven together, and absolutely no one says they wish their pizza was a little mushier in the middle.
Doughy pizza eaters and people who eat frozen waffles right out of the freezer are an immediate Facebook block for me, you just can’t trust that sort of impulse.
Here’s a tip, add a couple tablespoons of melted butter to the container with your Frank’s Red Hot before shaking for a richer and smoother flavor.
I can’t explain why, I’m not a scientist, but it works and you should always do it. Thanks for coming to my TED Talk.
In place of traditional red pizza sauce, you’re going to spread the Buttermilk Ranch, and be heavy handed with it, as some of it will absorb into the crust, and you don’t want a dry ass pizza.
And now we layer.
Chicken, fresh mozzarella, shredded cheddar cheese, blue cheese, and bacon.
Now shove her into the oven at 400 degrees for about 10 minutes, or until the cheese is melty and bubbly.
I mean, come on. Look at her.
It’s so melty!
This pizza is best served gooey and piping hot, with cold beer, and even some ranch to dip on the side.