Buffalo Chicken Bar Pie

Buffalo-tossed grilled chicken on a thin pan-crisped crust, finished with ranch and buffalo drizzles and green onion.

Time: 10 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 4 | Published: 2026-07-24

Buffalo chicken pizza usually drowns: too much sauce baked on, soggy crust, one-note heat. The bar-pie format fixes all three.

The chicken gets tossed in buffalo sauce BEFORE the bake, about half a cup, so the flavor bakes into the meat while the crust stays dry underneath. Fontina joins the mozzarellas for extra melt, with optional blue cheese pinches if you're a believer. Then the pie comes OUT of the pan and finishes directly on the steel for 1-2 minutes, that's the move that makes the bottom snap.

The ranch and buffalo squeeze bottles at the end are where you get the sauce hit, applied where it can't soak anything. Green onions, done.

Ingredients

Directions

  1. Reference "Bar Pie Recipe" in the sub recipe PIZZA
  2. Lightly oil or butter the pan. Or use both.
  3. Stretch the dough to about 12 inches. Then place into the pan.
  4. Press out the dough evenly all the way to the edges. Focus primarily on the edges and avoid too thin of spots in the middle.
    You'll know it's right: Press the dough to the pan edges evenly, thin spots in the middle become holes under the chicken.
  5. Poke holes with a fork or use a docking tool. This prevents the dough from bubbling.
    You'll know it's right: Whole-milk mozz and fontina in the middle, part-skim toward the edges, optional blue cheese in small pinches so no bite gets nuked.
  6. Spread the whole milk mozz and fontina evenly on the pizza. Pinches of blue cheese (optional). Then spread the part skim mozz along the edges. 1 cup shredded fontina, Bleu cheese crumbles (optional)
  7. Cube the grilled chicken and toss in a bowl with about 1/2 cup of buffalo sauce. Then place on the pizza.
    You'll know it's right: Half a cup of buffalo sauce coats the cubed chicken glossy without pooling. It should look sauced, not soupy.
  8. Toss into the oven and bake at 500 degrees for 8-10 minutes.
  9. Remove from the oven and remove the pizza from the pan. Then bake direct on the steel for another 1-2 minutes.
    You'll know it's right: The out-of-pan finish directly on the steel is the crisp step. 1-2 minutes, watch the bottom go from pale to golden-brown.
  10. Remove from the oven and let cool on a rack for 1-2 minutes.
  11. I like to add the Ranch and Buffalo sauce squeeze bottles, but you do not have to. Drizzle whatever design you'd like
    You'll know it's right: Drizzle the bottles in whatever pattern you like, thin lines beat thick stripes for coverage per bite.
  12. Garnish with chopped green onions, and enjoy!

Troubleshooting

Soggy under the chicken

All the buffalo sauce went on before the bake. Half a cup tossed on the chicken, no more. The drizzle at the end carries the rest.

Bottom never crisped

Skipped the direct-on-steel finish. Pull the pie from the pan and give it 1-2 minutes right on the steel. That step is the difference between pan pizza and bar pie.

Blue cheese overpowered everything

Big crumble clusters. Small pinches, spread out, or skip it. It's an accent, not a layer.

Chicken dried out

Overcooked grilled chicken re-baked. Cube it slightly big and don't over-grill it going in, the oven adds heat.

Dough bubbled

No docking. Fork or docking tool over the whole surface before the toppings.

Nutrition (2 squares (1/8 of the pie)): 390 calories, 25g protein, 31g carbs, 18g fat.