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Buffalo Blue Cheese Grilled Ranch Chicken Pizza #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This is a great pizza, served at room temperature, or chilled. Perfect for the big game or a casual family meal.”
8 wedges

Ingredients Nutrition

  • 1 refrigerated pizza dough (thin crust or your favorite from scratch)
  • 2 chicken breasts, thawed
  • 4 tablespoons buffalo wing sauce
  • 14 cup Greek yogurt
  • 1 (1/2 ounce) package Hidden Valley Original Ranch Seasoning Mix
  • 12 cup Hidden Valley® Original Ranch® Dressing
  • 12 cup Baby Spinach, chiffionade sliced
  • 14 cup blue cheese, crumbled


  1. Put your chicken breasts in a bag with Yogurt and HIdden Valley Original Ranch Seasoning Mix and mash around to coat well. Place in the fridge for about 1/2 hour if you can. If you cant, a few minutes will work also.
  2. Preheat your Grill and your oven to 375 degrees.
  3. On a pizza pan or cookie sheet, roll out and press your pizza crust to the edges, you can do this thin crust or regular crust, whichever you prefer. I prefer thin crust.
  4. Remove the chicken from the yogurt marinade and put them on the grill - grill each side about 7-9 minutes until internal temperature reaches 165 degrees. Place on a plate and cover with foil to rest for about 15 minutes.
  5. Place your pizza crust in the oven and bake it until it's golden brown and done - you wont bake again, so be sure it's done.
  6. While crust is baking, chop your grilled chicken breast up into 1/2" dice and coat with buffalo wing sauce lightly in a bowl and set aside.
  7. When crust is done, remove from oven and let it cool just a bit and then cover with ranch dressing spreading out as close to the edges as you can get it. You may need a little more dressing or a little less, depending upon the size of your crust.
  8. Cover pizza with diced chicken and crumbled blue cheese, then sprinkle chiffonade spinach over the top.
  9. Slice into wedges or squares & enjoy!

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