Buffalo Chicken Pizza with Spicy Cajun Crust Recipe

5 from 1 vote

Buffalo Chicken Pizza with Spicy Cajun Crust Recipe

You'll never go back to pepperoni once you've tried this flavor-packed buffalo chicken pizza with spicy cajun crust! It's like eating hot wings, only 100x more delicious!

Prep Time1 30

Cook Time12

Course: Main Dishes

Cuisine: Italian

Servings: 14" pizza

Calories: 3380kcal

Author: Andrea

Ingredients

For the Crust

3 1/2 cups all-purpose flour
1 Tbsp cornstarch
1 tsp sugar
2 1/4 tsp dry active yeast
2 tsp kosher salt
1 1/2 cups water 110 degrees F
2 Tbsp olive oil

2 tsp olive oil
2 tsp McCormick Cajun Seasoning
1/2 tsp garlic powder

For the Sauce

1 Tbsp butter
2 cloves garlic minced
2 tsp all-purpose flour
1/3 cup milk
1/4 cup ranch dressing
1 Tbsp Frank's Red Hot Buffalo Wing Sauce
pinch of black pepper

For the Toppings

3/4 cup cheddar grated
3/4 cup mozzerella grated
1 large chicken breast seasoned, cooked, sliced and covered in Frank's Red Hot Buffalo Wing Sauce
red onion sliced into rings (just eyeball the amount)
1 green onion sliced

Instructions

To prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, yeast and salt, mix to combine. With mixing speed on low, add the water and 2 tbsp. of oil and beat until the dough forms into a ball. Switch to the dough hook and mix on low for 2-3 minutes until a smooth ball forms (you may need to add a little more flour depending on how sticky your dough is, but the dough itself should be rather moist).
Oil a large clean bowl with olive oil, add the dough and cover with plastic wrap. Turn your oven on to 200 degrees, then turn it off and place the bowl inside. Allow to rise and double in size, about 1 hour. Divide the dough into 2 pieces, refrigerate one piece (or use it for a different pizza- see my recipe index for more topping ideas!). On a very lightly floured surface, roll out the dough so that it's big enough to fit your pizza pan and still has enough to fold over for a crust. Transfer to the pan and fold the edges to create a crust. Brush the crust with olive oil and sprinkle with cajun seasonings and garlic powder.
To prepare the sauce: in a small saucepan set over medium-low heat, melt the butter then add the minced garlic, cooking until fragrant and translucent. Add the flour and whisk to create a paste. Slowly add in the milk and whisk until smooth. Add the ranch, hot sauce and pepper, whisk to combine. Remove from the heat and spread on the crust.
To assemble the rest of the pizza: sprinkle the cheese over the sauce, then add the buffalo chicken, and red onion slices. Place into an oven preheated to 500 degrees (the rack should one level lower than usual). Cook for 10-12 minutes, adding the green onions during the last 4 minutes or so. Remove from the oven and allow to cool for 5 minutes before slicing.

Notes

-Why cornstarch in the dough? Because I don't like the idea of buying bread flour just for pizza dough, so I experimented a little and I love how it makes the dough chewy and crispy- it's perfect!
-The dough recipe makes 2 balls of dough, you can either refrigerate on or use the other to make an additional pizza. Check out my recipe index for more pizza ideas!
-The pizza itself isn't super spicy. It just has good flavor! Our toddler was a big fan of the crust (which you can totally add more seasoning to if you'd like or even add a touch of cayenne pepper or parmesan cheese)! You can find the cajun seasoning in the spice section (McCormick Gourmet) of most well-stocked grocery stores. It comes in a slender glass spice jar.

Nutrition