45m$10.57Buffalo Chicken Pizza with Ranch
A crisp, cheesy pizza layered with spicy buffalo chicken and bubbling mozzarella, then finished with cool ranch dressing and fresh green onions.
Shopping options
Fully cooked chicken breast, cut into 1/2-inch pieces
1.5 Cup
Kroger® Frozen Fully Cooked Boneless Skinless Diced Chicken Breast
27%
Canola oil
1 Tablespoon
Kroger® 100% Pure Canola Oil
1%
Buffalo wing sauce
0.5 Cup
Sweet Baby Ray's® Buffalo Wing Sauce
25%
Ranch dressing
0.33 Cup
Hidden Valley Original Ranch Salad Dressing
17%
Shredded low-moisture mozzarella cheese
2 Cup
Kroger® Low-Moisture Part Skim Mozzarella Shredded Cheese
50%
Store-bought fresh pizza dough
16 Ounce
Jus-Rol™ Large Family Size Pizza Crust Dough
57%
Green onions, thinly sliced
0.33 Cup
Organic Green Onions
33%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Store-bought fresh pizza dough-16 ounces
- low-moisture mozzarella cheese-2 cups
- chicken breast-1.5 cups
- Buffalo wing sauce-0.5 cups
- Ranch dressing-0.33 cups
- Green onions-0.33 cups
- Canola oil-1 tablespoon
Place an oven rack in the lower third of the oven and preheat the oven to 500°F. Let the covered pizza dough stand at room temperature for 20 minutes while the oven heats. Cut the fully cooked chicken into 1/2-inch pieces and thinly slice the green onions using clean utensils and a clean cutting board.
Use clean utensils and a clean cutting board for the fully cooked chicken, and wash hands and utensils before handling it.
Coat the rimmed baking sheet with the canola oil. Place the dough in the center and gently press and stretch it into a 12-inch round, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes, then finish stretching it.
In the mixing bowl, toss the chicken with 1/4 cup of the buffalo wing sauce until evenly coated.
Spread the remaining 1/4 cup buffalo wing sauce in a thin layer over the dough, leaving the raised border uncovered. Sprinkle the mozzarella evenly over the sauce, then distribute the buffalo-coated chicken over the cheese.
Bake for 12 to 15 minutes, rotating the pan halfway through, until the crust is deeply golden, the underside is browned, and the cheese is melted, bubbling, and browned in spots. Check several chicken pieces with an instant-read thermometer; they must reach 165°F.
Use oven mitts when rotating or removing the baking sheet from the 500°F oven.
Check several chicken pieces and confirm they reach an internal temperature of 165°F.
Let the pizza rest for 5 minutes. Drizzle the ranch dressing over the top and scatter with the sliced green onions. Cut into 8 wedges and serve.
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