Love buffalo wings? Then by default you already love this buffalo chicken pizza!

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Bob loves pizza. But he doesn’t really love that pizza night at home usually means whatever weird idea I came up with that week, like putting salad on pizza. Twice. And I have a habit of putting arugula on top post-oven. I have my eye on an easy philly cheesesteak pizza too. What can I say, I love to play with my food.

So I decided to let him pick the toppings and I was not surprised when he picked buffalo chicken. If pizza is his #1, buffalo chicken wings are his #2. I am fairly certain he could survive on the two alone. Besides, he’s not alone in thinking that a buffalo chicken pizza sounds delicious. It’s like buffalo chicken dip on a pizza. Speaking of party dips, I bet a spinach artichoke pizza would be delicious too… but I digress.

Not only is he a pizza snob but we both grew up in Western NY so we also are a bit particular about wings. Especially buffalo wings. Basically this is his favorite pizza ever.

And in case you were wondering – Pearl Street is better than Anchor Bar (IFKYK).

Another thing to note: I prefer Ranch but Bob thinks I’m a heretic and swears by blue cheese. He will even tell you how it is superior because it had more dairy in it and thus is better at cooling the heat. Says the man whose heat tolerance level starts where mine ends. 

So whether you are looking for a good pizza worthy of watching your favorite sports on TV, or you just want a delicious pizza, this is for you. Drizzled with either Ranch or Blue cheese dressing (although I did put crumbled blue cheese ON the pizza).

If you want to get a bit fancy use a vegetable peeler to slice up the celery and carrots for topping. Swirly crunchy goodness.

Pizza-licious Recipes

• Cast Iron Deep Dish Pizza from Art of Natural Living
• Chicken Pot Pie French Bread Pizza from A Kitchen Hoor’s Adventures
• French Bread Pizza from Palatable Pastime
• Italian Stromboli Recipe from Jen Around the World
• Pizza Potato Skins from That Recipe

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BUFFALO CHICKEN PIZZA

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Yield: 3-4 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 6 oz. cooked chicken breast, chopped or shredded
• 1/4 cup hot cayenne pepper sauce
• 1/4 cup unsalted butter, melted
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese
• Ranch or Blue cheese dressing, for dipping
• Sliced carrots and celery, for garnish

Directions

1. Preheat the oven to 500 with a pizza stone* on a rack placed on the bottom third.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. In a small bowl, whisk together the butter and hot sauce. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with chicken, mozzarella, and blue cheese.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven and let cool 5 minutes before slicing and serving with dressing, carrots, and celery.

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from my Buffalo Chicken Stromboli.

Guys, guys, guys, guess what? I’m going to see Rouge One tonight! While I feel like it’s kind of silly to have shows the evening before the actual release of the movie, at the same time I enjoy not having to stay awake for a midnight movie showing on a weeknight. I easily did that in my teens and 20s but it’s getting harder to recover from such things, especially when I have to wake up at 6 am. Don’t get me wrong, I don’t feel old (especially when I still get carded for Rated R movies) just require a bit more regular sleep schedule. That being said however, I probably have more energy on a daily basis than most of my friends my age – and that’s all without coffee. But I digress…

I’ve decided to make a stretch to convince you that this cheese ball is a great way to celebrate the release of yet another movie from the Star Wars universe. I mean, it’s spherical just like the death star of which they are trying to destroy in this movie, and to do so you much reach it’s core, in this case by eating it. See? Fail proof rationale! If that’s not good enough for you, well then make this to serve at your next holiday party and it’s sure to be a hit. It tastes just like buffalo chicken dip but has the added bonus of being rolled in bacon!

One year ago: White Chocolate Cinnamon Cookie Sandwiches (AKA Wookiee Pies)

Two years ago: Browned Butter Fruit Cake Cookies

Five years ago: Gingerbread Pancakes with Crumb Topping

Six years ago: Perfect Hamburger

BUFFALO CHICKEN CHEESE BALL

Makes 1 cheese ball

Ingredients:

CHEESE BALL

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

2 Tbsp hot cayenne sauce

1 tsp dried parsley

1/4 tsp dried dill

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup finely chopped cooked chicken

COATING

2 Tbsp finely chopped green onion

4 slices bacon, cooked and crumbled

Directions:

1. In a medium bowl using a hand mixer, beat together the butter, cream cheese, blue cheese, hot sauce, and seasonings. Stir in chicken until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Invert cheese onto serving plate.  Press bacon mixed with green onion around the top and sides of the cheese ball.  Serve with crackers and/or carrots and celery.

Source: Adapted from Blue Cheese Ball.

Take that buffalo chicken wing and stick it in a bell pepper. These buffalo chicken and quinoa stuffed bell peppers are the best of both worlds.

If my childhood self could see me now, I would be in disbelief in the things I eat today. Tacos with more than meat and cheese inside of them, salad or rather any vegetable that isn’t carrots or corn, and stuffed peppers!? The horror! To make things even worse these are Buffalo chicken wing inspired and childhood me could not handle spicy foods (although I imagine I was not alone in this as a child).

Thankfully my taste buds have grown up along with the rest of me over the years because these stuffed bell peppers taste just like they were stuffed with buffalo chicken dip, along with some celery, carrots, and quinoa. Stuffed peppers are just so versatile and can be stuffed with just about anything as I have also made Greek stuffed peppers and need to also try a sloppy joe stuffed peppers recipe.

I baked these in one of the pans from a new 4-piece Baker’s Secret Bake & Serve set, which comes in 3 colors (mine’s blue) and includes a 2 quart square pan, 3 and 4 quart rectangle pans, and a 9″ pie pan. And now you can have a set of your own cause I’m giving one away!

This pan goes from oven to table eliminating the need for another dirty dish, has durable non-stick coating, is lightweight, nests together, is oven and dishwasher safe, and comes with a lifetime warranty. Use the Rafflecopter widget located at the end of this post to enter. Open to residents of the U.S. and Canada.

Two years ago: Spinach Dip

Three years ago: Bananas Foster Pancakes

Four years ago: Christmas Red Velvet Mug Cake

Five years ago: Spinach Artichoke Dip

BUFFALO CHICKEN & QUINOA STUFFED PEPPERS

Serves 4

Ingredients:

1/2 cup uncooked quinoa

4 medium bell peppers, assorted colors, tops sliced off and seeds removed

2 Tbsp unsalted butter

1/2 large yellow onion, diced

2 garlic cloves, minced

2 celery stalks, diced

2 large carrots, peeled and diced

1/2 lb. ground chicken breast

Salt and pepper to taste

4 oz. reduced fat cream cheese

1/4 cup hot cayenne pepper sauce

1/4 cup Ranch dressing

1/4 cup crumbled blue cheese, plus more for serving

1 cup water

1 green onion, sliced

Directions:

1. Preheat oven to 375 degrees.
2. In a medium pot, cook quinoa according to package directions. Once done, remove from heat and set aside.
3. In a large pan over medium-high heat, heat the butter until melted. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for 1 minute. Add celery and carrot and cook 4 more minutes. Remove from pan and set aside.
4. Return pan to heat and add the remaining tablespoon of butter. Add chicken and crumble. Season with salt and pepper and cook until no longer pink. Return the vegetables to the pan. Stir in cream cheese, hot sauce, and dressing, and cook for another 2 minutes. Remove from heat and stir in the quinoa and blue cheese.
5. Place the peppers in a 2.5 quart baking dish. Divide filling equally between the peppers, replace lids, and pour water into the bottom of the dish.
6. Bake for 50-60 minutes or until most of the water has evaporated and the peppers are starting to brown. Serve topped with green onion and additional blue cheese.

Source: Adapted from Greek Stuffed Peppers.

Disclosure: I was compensated for this post by 3rd Floor Social on behalf of Baker’s Secret and World Kitchen. All thoughts and opinions remain my own.
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If you like buffalo wings and enchiladas, prepare yourself for these buffalo chicken enchiladas. I’ve combined the two into one easy meal that is perfect for any night of the week.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MomsWingMan #CollectiveBias

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Mealtime can be a bit unpredictable, just like life. But that’s doesn’t have to be a bad thing! I may not be a mom but am still a very busy person and often have to just go with the flow and show it who’s boss by serving up an unsuspectingly delicious meal that is a shake up on a classic but is still budget friendly.

Of course being a food blogger means I tend to get a little out of control with the concoctions that I come up with, but sometimes I need a Wingman to hook me up with some extra time during the week.

For this meal, #FarmRichSnacks came to the rescue with pickup lines such as quality ingredients, easy, and feel-good foods. Everyone can appreciate a great potato skin and theirs are made from Idaho potatoes and 100% cheddar cheese.

And if you love wings but hate the bones they also have hand formed chicken bites made with 100% white meat chicken. Those lovely morsels found in Buffalo style at Kroger were the core of what made this recipe so easy to execute.

One of the most popular recipes on my blog is the cream cheese chicken enchiladas and I cannot say I blame you, because they are one of my favorites as well! I even went so far as to make a stuffed squash version to keep up with the trend and became one of my favorite recipes of 2015. I may need to try enchilada meatballs next.

Since enchiladas are clearly a popular dish, I figured this was a great place to start for a fabulous new weeknight recipe and decided to change things up a bit with the flavors of Buffalo wings.

I baked up the chicken bites until crispy, tossed them with carrots and celery, which was then smothered with a combination of cream cheese, Ranch, buffalo sauce, salsa, enchilada sauce, and blue and cheddar cheese, and rolled up in a tortilla.

Basically this recipe involves everything that reminds you of buffalo wings and enchiladas and is executed with ease. So if you love this recipe you should also try Buffalo Chicken Fajitas.

What is your favorite Wingman when it comes to making your Real Life Good? To further aid in your meal planning for the week, there’s also a Buy 10, Save $5 Mega-Event at Kroger to take advantage of. From November 5-18 if you buy 10, you save $5.

*Offer valid 11/4/15 – 11/17/15 in most areas, please check your local circular for dates in your area. If Kroger is not your grocer, please go to MomsWingman.com to find your neighborhood retailer for specific ad dates and other featured products.

One year ago: Single Serving Deviled Eggs

Two years ago: Elvis Fluffernutter Rice Krispie Treats

Four years ago: Gluten-Free Peanut Butter Chocolate Bars

BUFFALO CHICKEN ENCHILADAS

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Yield: 4-6 Servings Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17 oz.) package Farm Rich Buffalo Style Boneless Chicken Bites, Buffalo sauce reserved
• 4 oz. cream cheese, room temperature
• 10 oz. can of red enchilada sauce
• 1/2 cup salsa
• 1/4 cup Ranch dressing (I made my own with homemade seasoning and Greek yogurt)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup crumbled blue cheese, divided
• Salt and pepper
• 1 carrot, peeled and chopped
• 1 rib of celery, chopped
• 4 scallions, thinly sliced and divided
• 8 (8-inch) flour or corn tortillas

Directions

1. Preheat oven to 475 degrees F. Line a baking sheet with foil and spread out chicken evenly. Cook for 16 minutes, flipping halfway through. Remove from oven, allow to cool slightly, and chop into bite-sized pieces. Set aside.
2. Turn oven to 325 degrees F. Spray a 9×13 dish with cooking spray and set aside.
3. In a large bowl, cream together the cream cheese, 1/2 of the enchilada sauce, salsa, contents of the Buffalo sauce packet, and Ranch. Stir in 1/2 cup of each type of cheese. Season with salt and pepper to taste.
4. In a second bowl toss together the chicken, carrot, celery, salt and pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
5. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
6. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce (1/4 of the can) over the top of the filled tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Source: Adapted from my Cream Cheese Chicken Enchiladas.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

MY NEPHEW WAS BORN THIS MORNING!! My brother and sister-in-law whisked away to the hospital last night. The little one must’ve known there were fun things waiting for him, because my care package arrived just the day before. They even brought the homemade granola bars with them to the hospital. Perfect timing Aunt Erin. He was born at 7:19 am coming in at 7 lbs and 1 oz, and 19 inches long.

Welcome to the world, Luke. I cannot wait to meet you!

Okay. You may now return to your regularly scheduled read….

Instead of a traditional pizza sauce, you smear a mixture of cream cheese (<3!) and jalapenos onto the crust. I added a bit of milk since cream cheese is a bit tough to spread over fresh dough. And then you throw on both Mozzarella and blue cheese, followed by chicken which has been tossed in hot sauce. And of course it’s topped of by none other than bacon! This would be an excellent pizza to serve while watching your favorite sports team.

Check out some of Carrie’s other great recipes including apple rice pudding brulee and chicken pot pie with roasted garlic crusts, for two. Also don’t forget to see what all the other SRC members made, shown at the bottom of this post.

JALAPENO POPPER BUFFALO CHICKEN PIZZA

Serves 3-4

Ingredients:

1 recipe whole wheat pizza dough

8 oz. reduced fat cream cheese, softened

3 jalapenos seeded and diced

1 Tbsp milk (optional)

1-1/2 cup shredded mozzarella cheese

1/4 cup blue cheese crumbles

1 cup shredded cooked chicken

2 Tbsp Buffalo wing hot sauce

4 slices crumbled cooked bacon

Directions:

1. Preheat oven to 420 degrees with pizza stone on middle rack; allow to preheat in the oven for at least 10 minutes.
2. Roll out dough and transfer to a pizza peel generously sprinkled with cornmeal.
3. In a small bowl mix cream cheese and jalapenos together. Add milk to create are more spreadable consistency. Spread onto pizza dough and top with cheeses.
4. In another small bowl toss chicken with 1 tablespoon of hot sauce. With your other tablespoon of hot sauce drizzle over cheese. Top with chicken mixture and bacon crumbles.
5. Transfer to the pizza stone without removing from the oven (it’ll take a couple light shakes). Bake for 15-20 minutes or until crust is cooked and golden.

Source: Adapted slightly from Bakeaholic Mama.

This party sized tray of buffalo chicken nachos is topped with buffalo chicken, cheddar, blue cheese, avocado and scallions.

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Last night I decided to watch the Pro Bowl as an excuse to eat nachos. Unfortunately the game was less than exciting (now I know why no one watches that game), but at least my dinner did not disappoint!

I love trying different takes on the traditional nachos. When I first moved to Memphis, I was introduced to BBQ nachos which are amazing! My favorite is when it is served with shredded cheese instead of the cheese sauce. Just depends on the restaurant, and I have therefore developed favorite establishments for my BBQ nacho cravings.

When I saw this recipe I knew I had to try it as well. It was very flavorful and surprisingly filling – perfect because I may have eaten the entire pan otherwise. Of course I also dipped mine in some Ranch… O:-)

I also love that the toppings are layered between more layers of chips instead of just all being piled on top. Gotta distribute the goodness!

Looking for more recipes featuring buffalo sauce?

• Buffalo Chicken & Quinoa Stuffed Peppers
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Enchiladas
• Buffalo Chicken Meatball Subs
• Buffalo Chicken Pizza
• Buffalo Chicken Stromboli
• Healthier Buffalo Cauliflower Dip
• Jalapeno Popper Buffalo Chicken Pizza
• Slow Cooker Honey Buffalo Wings

Post updated 1/24/21, photo above is the original.

BUFFALO CHICKEN NACHOS

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 whole wheat tortillas*
• 10 oz. cooked shredded chicken
• 1/2 cup buffalo wing sauce, plus more
• 3 cups sharp cheddar cheese, shredded
• 4 oz. crumbled Gorgonzola
• 1/4 cup chopped chives
• 1 diced avocado for garnish
• Olive oil for spritzing

Directions

1. Preheat the oven to 450 degrees.
2. Cut the tortillas into eight wedges, place on baking sheet in a single layer, spritz with olive oil and then sprinkle with salt. Bake for 5 minutes or until golden brown. Repeat until all are crispy*.
3. In a small bowl mix together the chicken and buffalo sauce.
4. Add a layer of chips to the bottom of a baking dish, then top with chicken, cheese, Gorgonzola, and chives. Continue layering until chips and ingredients are gone. Bake for 5-10 minutes, until cheese melts.
5. Drizzle additional wing sauce over top and garnish with more scallions and avocado.

Notes

* To speed things up, you can use a bag of tortilla chips instead.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE