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Guacamole Buffalo Chicken Pizza Recipe

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4 from 13 reviews

This Guacamole Buffalo Chicken Pizza is a flavorful fusion of spicy buffalo chicken, creamy guacamole, and melty cheeses on a homemade pizza crust. Featuring tender chicken tossed in buffalo sauce, a blend of fontina and gorgonzola cheeses, and a fresh guacamole topping, this pizza delivers a perfect balance of spicy, creamy, and savory flavors. Ideal for game day or a fun dinner, the pizza dough is made from scratch, rise times included, and the pizza bakes to golden perfection with vibrant garnishes.

Ingredients

For the Dough

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil (for bowl)

For the Buffalo Chicken

  • 1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2/3 cup buffalo wing sauce (e.g., Frank's Red Hot Wings) plus extra for drizzling
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

For the Pizza Toppings

  • 1/4 cup ranch dressing
  • 12 ounces fontina cheese, freshly grated
  • 6 ounces crumbled gorgonzola cheese
  • 4 green onions, thinly sliced
  • 1/2 cup cilantro, chopped
  • 3 tablespoons chopped chives

For the Guacamole

  • 2 avocados
  • 3 tablespoons chopped cilantro
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Prepare the dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir with a spoon and let it sit for about 10 minutes until foamy. Add 2 1/2 cups flour and salt, stirring until dough just comes together but remains sticky. Transfer to a floured surface and knead in the remaining 1/2 cup flour until a smooth ball forms. Rub the bowl with olive oil, place the dough inside, turning to coat. Cover with a towel and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
  2. Cook the buffalo chicken: While dough rises, heat a large skillet over medium-high heat. Add olive oil. Season chicken pieces with salt and pepper, then add to skillet. Cook chicken until browned on all sides and cooked through, about 10 minutes. Add minced garlic and stir for 30 seconds until fragrant. Stir in buffalo wing sauce and butter, coating the chicken well. Remove from heat.
  3. Shape the dough: Once the dough has risen, punch it down to release air. Transfer back to a floured surface and roll out or stretch it into your desired pizza shape and size, suitable for 3 to 4 servings. Place shaped dough onto a baking sheet or pizza pan. Cover with a towel and let rest in a warm place for 10 minutes.
  4. Preheat the oven: Heat the oven to 425°F (218°C) if using a baking sheet. If using a pizza stone, preheat oven to 475°F (246°C) for a crisper crust and shorter bake time.
  5. Assemble the pizza: Spread ranch dressing evenly over the pizza dough. Sprinkle most of the fontina cheese across the top. Evenly distribute the buffalo chicken over the cheese. Add half of the crumbled gorgonzola and 2 of the sliced green onions. Top with the remaining fontina cheese. Drizzle some additional buffalo wing sauce over the toppings.
  6. Bake the pizza: Place the pizza in the oven and bake for 20 to 25 minutes on a baking sheet, or 15 to 20 minutes if using a pizza stone, until cheeses are melted, golden, and bubbly.
  7. Add fresh toppings and guacamole: Remove the pizza from the oven. Immediately sprinkle the remaining gorgonzola cheese, the remaining green onions, cilantro, and chives over the top. Spoon fresh guacamole on top in dollops or spread gently. Slice and serve immediately.
  8. Make the guacamole: While the pizza bakes, mash the avocados in a bowl. Stir in chopped cilantro, lime juice, salt, and pepper. Adjust seasoning to taste and keep fresh for topping after baking.

Notes

  • Ensure water is warm, not hot, to activate yeast properly.
  • You can substitute buffalo wing sauce with your preferred hot sauce.
  • Use a pizza stone if available for a crispier crust.
  • This dough recipe yields one large pizza for about 3 to 4 servings.
  • For extra heat, drizzle more buffalo sauce before serving.
  • Fresh guacamole should be added right before serving to keep it vibrant.
  • Leftover pizza can be refrigerated and reheated but is best eaten fresh.

Find it online: https://glowcooks.com/guacamole-buffalo-chicken-pizza-recipe/