Crispy Buffalo Chicken Outdoor Pizza
This was a last minute meal that prevented us from spending a TON ordering pizza, and this Crispy Buffalo Chicken Outddor Pizza was even better than delivery!
We keep the Aldi pizza dough in the freezer to thaw in just these types of occasions when the Blackstone outdoor pizza oven comes to the rescue.
How to make Crispy Buffalo Chicken Outdoor Pizza
First I air fried a few crispy chicken tenders from the freezer and diced them up.
Then, as the pizza oven was preheating, I stretched the pizza dough and placed it on my pizza peel with a mix of semolina flour and cornmeal.
Make sure the pizza dough isn’t sticking by shaking the peel, and if the dough sticks just add more semolina and cornmeal.
Fast pizza making is the key to preventing the dough from becoming stuck again.
I started with buffalo sauce and ranch, some mild cheddar cheese, the crispy chicken, then mozzarella cheese.
Press down on the toppings and then add your favorite seasoning blend plus more buffalo and ranch.
I like to cook my pizzas right around 450 degrees for just 2 to 3 minutes.
Dough thickness will depend on how much you stretch your dough.
We wanted a slightly thicker crust for this pizza.
Add even more buffalo and ranch to your Crispy Buffalo Chicken Outdoor Pizza and enjoy 🙂
If you like Crispy Buffalo Chicken Outdoor Pizza, you might also like these recipes…
Blackstone Pepperoni Pizza Slotdogs
Chili Cheese Dog Outdoor Pizza
Blackstone Pizza Oven Taco Loaded Tots
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Crispy Buffalo Chicken Outdoor Pizza
Equipment
- Blackstone Outdoor Pizza Oven
Ingredients
- 3 to 4 frozen crispy chicken strips
- 1 portion pizza dough (store-bought or homemade)
- semolina flour or cornmeal (or a mix of both)
- buffalo sauce, ranch (amount depends on your preference)
- 1 1/2 cups shredded cheese of choice (I used a mix of mozzarella and mild cheddar)
- kosher salt, pepper, seasoning blend of choice (I used a spicy chicken seasoning)
Instructions
- Cook the chicken strips according to package directions (mine air fried at 400 degrees for 12 minutes). Cut into bite size pieces.
- Preheat your outdoor pizza oven between 400 and 500 degrees. Stretch or roll your pizza dough to 12 to 14 inches. Sprinkle semolina flour or cornmeal on a pizza peel (to prevent sticking) and place the dough over top.
- Make your pizza quickly so the dough doesn't stick to the peel. Start with some buffalo and ranch, some cheese, the chicken, remaining cheese, and more buffalo and ranch. Season with kosher salt, pepper and seasoning blend of choice.Note: Press down on the toppings so they don't shake loose when launching your pizza.
- Use the pizza peel to slide the pizza onto the pizza stone.Note: Pizza stone should be rotating as oven preheats, turn rotation off when placing pizza on stone, and start rotating again as pizza cooks.
- Cook pizza 2 to 3 minutes, depending on dough thickness and how you prefer the crust to be cooked. Drizzle more buffalo sauce and ranch over top if desired.
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