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Grilled Buffalo Chicken Pizza cooked to perfection!

Buffalo Chicken Pizza

This Buffalo Chicken Pizza Recipe includes homemade pizza dough and grilled buffalo chicken. It all adds up to one seriously scrumptious grilled pizza!
Course Dinner
Cuisine American
Keyword grilled pizza
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 395kcal


For the Pizza Dough:

  • Note- makes enough for 2 use one for this recipe
  • 1 cup Samuel Adams Boston Lager
  • 1 tablespoon shortening
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 3/4 cups AP white flour
  • 1 1/4 teaspoon bread machine yeast

For the Buffalo Chicken:

  • 1 pound boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 cup Samuel Adams Boston Lager
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 cup Samuel Adams Boston Lager
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon chipotle hot sauce
  • 1/4 cup good quality tomato sauce
  • 1 tablespoon good quality tomato paste
  • 1 tablespoon minced garlic

For the Pizza Extras:

  • 1 1/2 cup mozzarella cheese
  • 1/2 cup pizza sauce


For the Pizza Dough:

  • Combine all the pizza ingredients in the bread machine in order they are listed in. When adding the yeast make a little shallow well for it in the middle of the flour. If you bread machine doesn't bring the ingredients to correct cooking temperature you should heat the beer up a bit. I like mine between 110 and 120, typically as close to 120 as possible. Turn the machine on the dough setting (not the pizza setting, it's too short, I always choose dough over pizza setting), and hit start. It should take about 90 minutes to get great dough. Remove from the machine, and spray the dough with non-stick spray or a little olive oil. Divide dough in half and wrap one up for another pizza later (I slather mine in olive oil and place in a glass container, cover the top with parchment, then place the lid on), then use the other one for this pizza. Place it in a glass bowl, lay a piece of parchment over top then cover with foil tightly. Place in a warm area in your kitchen for about an hour or so. Punch it down and you're ready to roll it or hand stretch it. We typically hand stretch ours. Adding extra flour makes dough a bit chewy, and we're not huge fans of cornmeal. Spray a pizza pan with non-stick spray and lay the dough over top. Press into edges to form a crust. Take a fork and punch a couple of fork marks in the dough randomly. Set aside.

For the Buffalo Chicken:

  • Preheat grill to medium heat.
  • Place the chicken pieces in a large glass bowl. Season with salt, pepper, and smoked paprika. Pour the beer over top. Cover and let stand for about 20 minutes. Remove and rain off liquid.
  • Brush chicken pieces with olive oil. If you like some kick add more seasoning spices now. Place each piece on the grill and cook on both sides for about 4 to 5 minutes, I like mine cooked until it just starts to char the edges. Remove and place on a cutting board. Allow to cool briefly while you start the sauce.
  • Place the butter an brown sugar in a cast iron skillet, set on the grill and allow the butter to melt an the sugar to dissolve. Now add the beer and let it bubble up and cook for about 3 to 4 minutes, this gives it time to reduce down a bit. Add worcestershire sauce and hot sauce. Allow it to bubble up for a minute or two. Add the tomato sauce, paste and minced garlic. Allow to bubble, stirring until it thickens. This can take about 3 to 5 minutes. Once it starts to thicken up cut your chicken pieces into thin strips and toss those in the cast iron pan with the sauce. Allow to cook, stirring gently until all the chicken is covered in thick, gorgeous sauce. Set aside.

Putting it all together:

  • Make sure grill is still at a medium heat. At this point you can decide if you want to use a pizza stone or if you'll just use the pizza pan. I used the pizza pan because my daughter is not a huge fan of the stone pizzas. So weird, I can't explain that one.
  • Spread the pizza sauce evenly over the dough you spread out and set aside earlier. Then top with mozzarella cheese. Then place the buffalo chicken over top. Make sure you scrape all the good bits off the pan and use up almost all the sauce, setting a wee bit aside to drizzle over the pizza once it's cooked.
  • Place pizza on the grill grate. Close the lid and allow to cook for about 10 to 14 minutes, depending on the heat of your grill. If you find the bottom getting too dark you can raise the pizza up by setting two bricks on your grill and placing the pizza pan on top. This elevates the pizza a few inches for those who like a less crisp crust. Just a little pizza tip for you. It's how I roll.
  • Once the pizza is done remove from the grill and drizzle the remaining buffalo sauce over top of the pizza.
  • Use your pizza cutter or pizza rocker to cut the pizza into slices.
  • Serve with a big old Pizza and Beer Loving Smile.


I've never been a fan of other cheeses on pizza so for ours we typically use mozzarella. You can swap that for other kinds.
I really like smoky heat, so this has smoked paprika and chipotle. The heat builds and goes really nicely with the flavour of the beer in the pizza dough.
Most buffalo chicken pizza recipes have you use the buffalo sauce under the cheese, I don't know why but I don't care for that. I like using regular pizza sauce on the dough then topping the cheese with the buffalo chicken and sauce. It's just how I've always done it. Not tradition but it's how I roll.
We love garlic, if you don't leave it out. Easy peasy.
Nutritional information is a rough estimate. Different brands and ingredients will impact the final calculation. 
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Calories: 395kcal | Carbohydrates: 43g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 738mg | Potassium: 417mg | Fiber: 1g | Sugar: 7g | Vitamin A: 440IU | Vitamin C: 4.8mg | Calcium: 126mg | Iron: 2.8mg