Spicy Chicken Pizza

Have you ever eaten a meal that just sticks with you? I’ve been lucky to have quite a few meals that stick with me throughout my life and ironically enough, one of them is a PIZZA! Yes, a pizza that blew my mind. 

We were in Hawaii, visiting one of our favorite breweries ever, Kona Brewing. And decided to enjoy some beers and good eats after our tasting. The hubs and I ordered their Pahoehoe Spicy Chicken pizza. And man, it was perfection for a buffalo sauce lovin’ girl like me! 

Of course I had to recreate it at home. A ranch base loaded with chicken, sweet onions, buffalo hot sauce, and a sprinkle of blue cheese. And of course, enjoy it with a Big Wave Golden Ale too! 

All of the measurements below are approximations, feel free to use more or less! 

Spicy Chicken Pizza

Print Recipe

a ranch base pizza loaded with chicken, sweet onions, hot sauce, and a sprinkle of blue cheese

• Author: Prairie Californian
• Prep Time: 20
• Cook Time: 15
• Total Time: 35 minutes

Ingredients

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• Your favorite pizza dough
• 1 lb. boneless skinless chicken breasts
• 1/3 cup ranch dressing (homemade preferably)
• 1– 2 cups mozzarella cheese, shredded
• 1/2 sweet onion, thinly sliced
• 1 – 2 tablespoons Frank’s hot sauce
• 1/4 cup blue cheese

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Instructions

1. Preheat your oven to 400 degrees.
2. Season your chicken breast with your favorite season all and olive oil, preferably something garlic + herb or garlic pepper – I like Lawry’s Garlic Pepper. Bake for 15-20 minutes until chicken reaches an internal temperature of 165 degrees. Remove from oven, slice, and set aside.
3. Turn oven up to 450 degrees.
4. Roll out your pizza dough and slather on the ranch dressing.
5. Top with mozzarella cheese, chicken, and sweet onions. Drizzle with Frank’s hot sauce and sprinkle blue cheese over the top.
6. Bake at 450 degrees for 10-15 minutes or until crust is golden brown. Remove from oven.
7. Slice and enjoy. Preferably with an ice cold beer!

Notes

• All measurements are approximations. If you want more or less, feel free to adapt!