This pizza is loaded with tender, hand-shredded chicken tossed in a tangy, spicy buffalo sauce that soaks into every bite, then piled onto a stretched, oven-baked crust with a deep-golden, blistered edge. Melty shredded mozzarella and thin slices of red onion bake right into the top, while a final scatter of crisp celery, a generous drizzle of creamy ranch, and a sprinkle of fresh chives finish it off with cool, herby contrast. It's the kind of pizza night centerpiece that delivers all the classic wing-night flavor — heat, tang, and richness — in one sliceable, shareable format. Straight from the oven, sliced into eight pieces, it's built for casual serving and fast disappearing. This one is a great fit for a gluten free spread, so you can enjoy that buffalo-ranch combo without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Remove the pizza dough from the refrigerator and let it rest at room temperature for 10 minutes — this makes it easier to stretch without snapping back.
Place the chicken breasts in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest 5 minutes, then shred with two forks.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_b7de4f2b-5fd1-45ae-9743-4f7a4e15638f.jpg)
