Buffalo Chicken Pizza with Spicy Cajun Crust Recipe

Slices of buffalo chicken pizza with spicy Cajun crust.

5 from 2 votes

Buffalo Chicken Pizza with Spicy Cajun Crust Recipe

This Buffalo Chicken Pizza with Spicy Cajun Crust is dough-licious! With a Cajun-spiced crust and all the cheesy goodness, it’s the slice that’s worth the spice.

Prep Time1 30

Cook Time12

Total Time1 42

Course: Main Dishes

Cuisine: Italian

Servings: 14" pizza

Calories: 3286kcal

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 tablespoons 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 Fahrenheit (93 degrees Celsius), 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 pizza 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, and 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 Fahrenheit (260 degrees Celsius) with the rack 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

Cornstarch in the dough adds a chewy, crispy texture without needing bread flour. After some experimenting, I found it perfect for homemade pizza dough.
The dough recipe makes two balls; refrigerate one or use it for another pizza. Check out my recipe index for more ideas.
The pizza isn’t super spicy and has great flavor! Our toddler loved the crust, which can be customized with more seasoning, cayenne pepper, or parmesan cheese if desired.

STORE Cajun Pizza leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap slices tightly and FREEZE for up to 2 months.

REHEAT in a 375°F (190°C) oven until warm to retain the crust's crispness, or use a microwave in short intervals for a quick option, though the crust may be softer.

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