Buffalo chicken pizzas often feature pre-cooked, cubed chicken breasts tossed in Buffalo sauce. While tasty, this can lead to flavor distribution issues when it comes to your toppings. Too few chunks? You may go a few bites without any chicken at all. Too many? The soggy, overloaded slice can’t stand up to the weight. Shredded chicken solves both of these problems. You can just roast a chicken breast, of course (for 30 minutes at 450°F/230°C), but if you use a pre-cooked rotisserie bird (our favorite move), there’s the added flavor bonus of dark meat, too. That makes this pizza a great use of leftover rotisserie chicken, but if you’re buying one specifically for the half bird this recipe requires, we’ve got you covered for what you can do with the rest.
This recipe from our friend, Virginia-based TikTok creator and viral birria pizza maker Amir Maghsoudi, bucks the traditional Buffalo sauce (⅔ cup melted butter to 1 cup Frank’s RedHot) in favor of one made with garlicky mayonnaise. (If you can’t find this at your local store, just add a teaspoon of finely minced garlic or purée to 60 grams of your favorite mayo.) Beyond the flavor boost, we find that the mayo helps keep the chicken moist as the pizza bakes. Amir’s recipe also calls for gorgonzola to stand in for Buffalo wings’ traditional blue cheese accompaniment and ups the ante on heat through the addition of sliced jalapeños and a post-bake brush of the crust with hot sauce.
