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Buffalo Chicken French Bread Pizza

An easy, 30-minute recipe combining the spicy, tangy flavors of buffalo chicken wings with a crispy, cheesy French bread pizza. Perfect for weeknight dinners or game day snacks!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 slices
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pizza Base
  • 1 loaf French bread about 12-14 inches long, cut in half lengthwise
  • 0.25 cup Ranch or blue cheese dressing
  • 2 cups Mozzarella cheese freshly shredded from a block
Buffalo Chicken Topping
  • 2 cups Cooked chicken diced or shredded (rotisserie works great)
  • 0.5 cup Buffalo sauce plus extra for drizzling
  • 0.25 cup Red onion thinly sliced
Garnish
  • 2 tablespoons Fresh parsley or cilantro finely chopped

Equipment

  • Baking sheet
  • Serrated Bread Knife
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Place the two halves of the French bread cut-side up on the baking sheet. Bake for 5-7 minutes to lightly toast the top (this prevents a soggy crust). Remove from oven.
  3. In a medium bowl, toss the cooked, shredded chicken with the 1/2 cup of buffalo sauce until evenly coated.
  4. Spread the ranch or blue cheese dressing evenly over the toasted cut sides of the French bread halves.
  5. Sprinkle about 1/2 cup of the shredded mozzarella over the dressing. Evenly distribute the buffalo chicken and sliced red onions on top.
  6. Cover the chicken and onions with the remaining 1.5 cups of shredded mozzarella cheese.
  7. Bake for 12-15 minutes, or until the cheese is completely melted, bubbly, and slightly browned on the edges.
  8. Remove from the oven and let rest for 3-5 minutes. Garnish with chopped fresh herbs and an extra drizzle of buffalo sauce and ranch. Slice into thick pieces and serve.

Notes

Pro Tip: Shred your own mozzarella cheese from a block. Pre-shredded cheese is coated in anti-caking agents and will not melt as smoothly or stretch as nicely.