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Guacamole Buffalo Chicken Pizza

5 from 10 votes
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  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt


  • 1 tablespoon olive oil
  • 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves minced
  • 2/3 cup buffalo wing sauce + extra for drizzling I love Frank's Red Hot Wings
  • 2 tablespoons unsalted butter
  • 1/4 cup your favorite ranch dressing
  • 12 ounces fontina cheese freshly grated
  • 6 ounces crumbled gorgonzola cheese
  • 4 green onions thinly sliced
  • 1/2 cup of cilantro chopped
  • 3 tablespoons chopped chives


  • 2 avocados
  • 3 tablespoons chopped cilantro
  • 1 lime juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • While the dough is rising, make the chicken. Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10 minutes. Once cooked through, add the garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to coat.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
  • Spread the pizza dough with the ranch dressing. Cover with most of the fontina cheese. Add the chicken on top, half of the gorgonzola cheese and 2 of the sliced green onions. Add the remaining fontina on top. Drizzle with some wing sauce!
  • Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove from the oven and top with the rest of the gorgonzola, the green onions, cilantro and chives. Add the guacamole on top and slice and serve immediately!


  • In a bowl, mash together the avocados, cilantro, lime juice, salt and pepper. I like to do this while the pizza is baking so it's super fresh!

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