Grilled Buffalo Chicken Pizza


With spicy grilled chicken and cool, creamy dressing, this crispy flatbread pizza has all the flavors of a delicious Buffalo chicken sandwich. Juicy tomatoes and crisp lettuce give this dish a refreshing bite. I've been making this pizza for years and have yet to meet someone who doesn't love it. Garnish with pickled jalapenos, banana pepper rings, black olives, and blue cheese crumbles.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
12 hrs
Total Time:
12 hrs 30 mins
2 servings


  • 1 large skinless, boneless chicken breast half

  • 2 pinches Montreal steak seasoning, or to taste

  • cup hot pepper sauce (such as Frank's RedHot®)

  • 2 tablespoons hot pepper sauce (such as Frank's RedHot®)

  • 2 pieces tandoori naan bread

  • 1 teaspoon olive oil, or as needed

  • ½ cup blue cheese dressing (such as Marie's®), or to taste

  • 2 tablespoons diced red onion

  • 8 ounces shredded Cheddar cheese, or to taste

  • ½ cup shredded iceberg lettuce

  • 1 roma (plum) tomato, seeded and chopped


  1. Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.

  4. Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.

  5. Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.

  6. Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.


Cook's Notes:

This recipe is easy to customize using your favorite ingredients. Pocketless pita can be substituted for tandoori naan. Adjust other ingredient amounts accordingly.

You can substitute ranch dressing for the blue cheese dressing. You can substitute pepperjack cheese for the Cheddar cheese.


The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

1170 Calories
78g Fat
54g Carbs
66g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1170
% Daily Value *
Total Fat 78g 100%
Saturated Fat 31g 156%
Cholesterol 204mg 68%
Sodium 3328mg 145%
Total Carbohydrate 54g 20%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 66g
Vitamin C 45mg 224%
Calcium 895mg 69%
Iron 2mg 12%
Potassium 515mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.