If you are going to make pizza at home, it needs to have that snap. You know the one where the crust is sturdy enough to hold the toppings but shatters slightly when you bite into it. This recipe is dedicated to the texture lovers who want a serious crunch to balance the creamy, spicy toppings.

Crispy Crust Buffalo Chicken Pizza with Creamy Gorgonzola

We take things up a notch here by using Gorgonzola. It is bolder and creamier than standard blue cheese crumbles, melting into little pockets of funky, savory gold that cut through the vinegar of the buffalo sauce perfectly. It is sophisticated enough for a dinner party but messy enough for a solo movie night.

Why You Will Crave This Specific Slice

This isn’t just spicy chicken on bread. It is a flavor bomb.

The Texture: A thin, cracker-like crust provides the perfect vehicle for the heavy toppings.
The Cheese Upgrade: Gorgonzola Dolce (the creamy kind) melts beautifully, unlike drier blue cheeses that just sit there.
Balanced Heat: The rich cheese mellows the fire of the buffalo chicken, creating a perfect harmony.
Customizable Base: You can use a tortilla, a par-baked thin crust, or stretch your dough paper-thin to get that snap.

Crispy Crust Buffalo Chicken Pizza with Creamy Gorgonzola

Author: danyrecipes
Total Time: 30
Yield: 1 pizza

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Description

A sophisticated take on the classic buffalo pie. Ultra-thin crispy crust topped with spicy chicken, melty mozzarella, and pockets of creamy, savory Gorgonzola cheese. Finished with fresh celery leaves.

Ingredients

1 large thin pizza crust (store-bought or homemade rolled thin)

1.5 cups cooked shredded chicken

1/2 cup buffalo sauce

1 tbsp olive oil

1 clove garlic, minced

1.5 cups shredded mozzarella cheese

1/3 cup creamy Gorgonzola cheese, crumbled

1/4 small red onion, thinly sliced

Fresh celery leaves for garnish

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Instructions

1. Preheat your oven to 450°F (230°C). Place a pizza stone or heavy baking sheet in the oven to heat up.

2. In a bowl, toss the shredded chicken with the buffalo sauce until fully coated.

3. Roll out your dough very thin. Carefully place it on a piece of parchment paper.

4. Mix the olive oil and minced garlic. Brush this lightly over the crust (instead of a heavy sauce base).

5. Par-bake the crust (on the stone/pan) for 3-4 minutes until it just starts to set.

6. Remove from oven. Sprinkle the mozzarella cheese evenly over the crust.

7. Distribute the buffalo chicken and red onion slices on top.

8. Dot the pizza with chunks of Gorgonzola cheese.

9. Return to the oven and bake for 8-10 minutes, or until the crust is deeply golden and crispy, and the cheese is bubbly.

10. Garnish with fresh celery leaves and slice immediately.

Notes

**Crispiness Secret:** Baking the pizza on parchment paper directly on a hot stone gives you the best crunch. Remove the paper for the last 2 minutes of baking if you can handle it safely!

**Gorgonzola Tip:** If you find blue cheese too strong, mix the Gorgonzola with a little cream cheese for a milder dollop.

Prep Time: 15
Cook Time: 15
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 1g
Sodium: 760mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 19g
Cholesterol: 50mg

Ingredients

Thin Crust Pizza Base: Store-bought thin crust, a large tortilla, or homemade dough rolled ultra-thin.
Cooked Chicken: Shredded breast meat works best.
Buffalo Sauce: A spicy, vinegar-forward sauce like Frank’s RedHot.
Gorgonzola Cheese: Look for “Dolce” or “Creamy” varieties.
Mozzarella: For the base melt and cheese pull.
Red Onion: Sliced paper-thin to caramelize quickly in the oven.
Celery Leaves: Use the tender yellow leaves from the center of the stalk for a fresh, authentic garnish.

How to Make It (Thin & Crispy Method)

Pre-Bake the Crust. This is non-negotiable for crispiness. Bake your dough (or tortilla) for 3-5 minutes on a hot stone or pan before adding toppings.
Sauce the Chicken, Not the Crust. Toss the chicken in the buffalo sauce. We skip a heavy sauce layer on the dough to keep it crisp. Instead, brush a tiny bit of olive oil and garlic on the par-baked crust.
Layer. Scatter a thin layer of mozzarella. Top with the saucy chicken and red onions.
The Gorgonzola Drop. Dot the pizza with chunks of Gorgonzola. Don’t spread it; you want distinct pockets of creaminess.
High Heat Bake. Bake at 450°F (230°C) directly on the rack (if using a sturdy crust) or on a hot stone for 8-10 minutes until the edges are dark golden and crisp.
Finish. Sprinkle with fresh celery leaves and serve immediately.

Variations & Serving Ideas

The “Dip” Pizza: If you have leftover Cottage Cheese Buffalo Chicken Dip, spread a thin layer on the crust instead of mozzarella for a high-protein boost.
Extra Crunch: Add chopped celery on top after baking for that wing-platter crunch.
Vegetarian: Swap chicken for roasted Buffalo Cauliflower Air Fryer florets. The gorgonzola pairs amazingly with cauliflower.
Appetizer Style: Cut into small squares to serve alongside buffalo chicken pinwheels at a party.
Soup & Salad: Pair a slice with a light green salad or a small cup of Buffalo Chicken Soup.
Leftovers: Reheat in a skillet to keep the bottom crisp. Never microwave thin crust!

Final Thoughts

This Crispy Crust Buffalo Chicken Pizza is for the sophisticated spice lover. It is elegant, intensely flavorful, and has a crunch that will keep you coming back for “just one more slice.”