Buffalo Chicken Pizza with Blue Cheese Sauce

I’m pretty sure I have mentioned this before – I love pizza!

However, when I was a kid, I did not like it. We had ‘Book It‘ programs at my elementary school and we were rewarded with Pizza Hut pizza if we read a certain number of books per month. I read the books but when my mom took us to eat the pizza at Pizza Hut, I would choose the salad bar! I know crazy, what kid doesn’t like pizza? Then one day, at Pizza Hut while we were waiting for the server to come take our order, I smelled a fresh pizza going by and instantly my taste changed and I said: “I changed my mind, I want pizza!” This was a cool moment in my childhood when I remember my taste changing.  If you can catch that moment it will change everything.

I then went on to work in a pizza place in high school, called Duneland Pizza located in northwest Indiana, still one of the best pizza places I have been to.

Since then, I have developed my own favorite pizza over the years, and it includes using my Aunt Karen’s (K-K) scratch pizza dough recipe. You can read the post on how to make it here.

The Buffalo Chicken Pizza with Blue Cheese Sauce recipe was created recently when I wanted to make pizza but I didn’t want to go out and buy a bunch of new ingredients. It’s my thing to review what I have in my pantry and conjure up something magical! I had 2 chicken breasts, cherry tomatoes, asparagus, baby greens, hot sauce, and blue cheese. Ping- light bulb – Buffalo Chicken Pizza with Blue Cheese sauce!

Buffalo Chicken Pizza with Blue Cheese Sauce (total time to cook: 40 mins, if making your own dough, add 2 hours)


  • 2 skinless boneless chicken breasts, diced into bite size pieces
  • 1 package asparagus
  • 1 cup cherry tomatoes, cut in half
  • 2 cups of baby power greens or spinach
  • 1/3 cup of Frank’s Hot sauce
  • 3/4 cup blue cheese (block or pre-crumbled)
  • 1/2 cup non-fat Greek yogurt
  • Pre-made pizza dough or make your own using Artisan Angela recipe 
  • Olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup all-purpose flour

Preheat oven to 425 degrees. Take out a cookie sheet and line with aluminum foil. Put the asparagus on one-half of the cookie sheet and the chicken on the other half. Drizzle the asparagus with a little olive oil, salt, and pepper. Coat the diced chicken with Frank’s hot sauce. Roast both in the oven for about 15 minutes. You many want to turn the asparagus and chicken half-way.  Once the chicken and asparagus are done, put the chicken in a bowl and add a little more hot sauce and mix well.

While the chicken and asparagus are roasting, halve the tomatoes, measure out the cheese and greens. Remove the pizza dough from fridge and let warm up to room temperature.

Put the blue cheese and Greek yogurt into a small saucepan. Over medium heat, while stirring, the cheese and yogurt will melt together to make the sauce.

All the ingredients ready to be put on the pizza

Once everything is prepped and ready, roll out the dough using the all-purpose flour. Keep the oven to 425 degrees. Put some of the flour on the counter and put the dough ball in the middle and roll out – about 1/4 inch. It should be a rectangle to cover a standard baking sheet.

Spread some olive oil all over the baking sheet, put the rolled out dough on the baking sheet, and poke holes in the dough with a fork.

Put the dough in the oven for about 3 minutes, just cooking it a little bit.

Pull the crust out of the oven.

Decorate the pizza:

Spread the blue cheese sauce on the crust. Add chicken, asparagus,

Buffalo chicken pizza pre-oven

tomatoes and greens. I always like to be very light with my toppings. The crust is so thin, it cooks rather quick and you don’t want the toppings to be too heavy. Think of how light the toppings are on wood fired pizzas – very delicate and not heavy. Top with the mozzarella cheese. Put back in the oven for about 8 minutes, watching closely. If the crust isn’t as crisp as you’d like you can now take the pizza off the baking sheet and slide it directly on the rack in the oven so that the bottom of the crust gets crispy. I would recommend doing this if you are comfortable. Cook for a couple more minutes.

Take pizza out when the cheese is browned a little and bubbly.

Cut into squares and serve. Now enjoy the feeling you get when the people

Ready to serve

eating it tell you it’s the best they have ever had!


Artisan Angela