Craving something spicy, cheesy, and downright delicious? These Buffalo Chicken Naan Pizzas absolutely deliver with crispy naan bread, shredded chicken smothered in homemade buffalo sauce, and melty mozzarella—all ready in just 20 minutes. Perfect for game day or an easy weeknight dinner the whole family will love!
London’s Tips to Make It a Winner: Making the buffalo sauce from scratch is totally worth it for the boldest, freshest flavor! When assembling your pizzas, go light on the sauce to keep the naan crisp—you can always drizzle more on at the end for extra flavor!
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Lately, I’ve been completely obsessed with whipping up all the game day snacks and appetizers! From my zesty Cilantro Lime Chicken Wings to the sweet-and-spicy Hot Honey Chicken Wings, I’ve been on a mission to find the perfect crowd-pleasers for football season. But these Buffalo Chicken Naan Pizzas? They might just be my new favorite addition to the lineup!
These mini pizzas are everything you love about classic buffalo chicken, but served up on crispy, golden naan bread. (Yes, this quick crust shortcut crisps up beautifully when baked in the oven—no soggy slices here!)
They’re loaded with shredded chicken tossed in a homemade buffalo sauce, topped with gooey mozzarella, creamy ricotta, and a few slices of red onion for a pop of flavor. The best part? They come together in just 20 minutes, making them a quick and easy option for game day, parties, or even a fun weeknight dinner.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Mini Naan Bread: The perfect shortcut for a crispy pizza crust! I love using Stonefire mini naan because it’s perfectly portioned and crisps up beautifully in the oven. Garlic naan adds extra flavor, or use regular-sized naan for a bigger, shareable pizza.
- Shredded Chicken: Rotisserie chicken is a lifesaver here! It’s quick, easy, and super flavorful. This recipe will use up about half of a whole rotisserie chicken. You can also use any leftover cooked chicken you have on hand.
- Mozzarella Cheese: For that classic, gooey, melty topping. Stick with freshly shredded mozzarella for the best melt and flavor—trust me, it’s worth it!
- Ricotta Cheese: Creamy dollops of ricotta take these pizzas to the next level. They add a rich, velvety texture that balances the tangy buffalo sauce.
- Red Onion: Thinly sliced red onion adds a pop of flavor and crunch to each bite. You can even add more of a tangy with some pickled red onions if you’d prefer!
- Blue Cheese or Ranch Dressing: Totally optional, but these do add a cool, creamy finish to balance out the spice.
It’s HIGHLY recommended to whip up your own buffalo sauce from scratch. It’s packed with SO much more flavor than the store-bought kind and made with real, simple ingredients (no artificial butter flavoring here!). Here’s what you’ll need:
- Frank’s Original RedHot Sauce: Use the Original, not the Buffalo-flavored version, for that perfect spicy kick without any added butter flavor.
- Butter: I like to use salted butter, but unsalted will work just fine.
- Garlic & Honey: Freshly minced garlic and a hint of honey round out the sauce with just the right balance of savory and sweet.
How to Make Buffalo Chicken Naan Pizza
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Whip up the sauce. Add the Frank’s Red Hot Sauce, melted butter, garlic, honey, and salt to a large bowl. Whisk well until combined.
Step 2: Spread on naan. Add about 2 teaspoons of the buffalo sauce onto each piece of naan. Then, place the sauced naan on a baking sheet lined with parchment paper. Preheat the oven to 425°F.
Step 3: Sauce the chicken. Mix the remaining sauce with the prepared shredded chicken.
Step 4: Build the pizzas. Add about ½ cup buffalo chicken and ¼ cup shredded mozzarella cheese to each piece of naan, then sprinkle on some red onion slices along with a few dollops of ricotta cheese.
Step 5: Bake in the oven. Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. The cheese should be melted and the naan crispy.
Step 6: Serve the pizzas after letting them cool slightly. Top with extra salt and pepper along with a drizzle of ranch or blue cheese and some green onions.
FAQs
Absolutely, but homemade buffalo sauce delivers a fresher, bolder flavor. Plus, it’s super easy to make with just a few ingredients!
While naan is ideal for its crispy yet sturdy texture, pita bread, flatbread, or even tortillas can work in a pinch. Just note that the texture may vary.
To prevent a soggy crust, go light when spreading the buffalo sauce and preheat your oven to ensure the naan crisps up quickly.
It’s best to assemble and bake the pizzas fresh, but you can prep the buffalo chicken and slice the toppings ahead to save time.
Reheat leftover pizzas in the oven at 375°F for 5-7 minutes to maintain their crispy texture. Avoid using the microwave, as it can make the crust soggy.
What to serve with Mini Naan Pizzas
A cool and creamy side dish is perfect alongside these pizzas.
You can’t go wrong with Southern Coleslaw, or opt for sliced veggies, like carrots and celery. Add some spice with Pickled Jalapeños.
Or, go with roasted veggies, like Roasted Asparagus.
Be sure to whip up your own Ranch Dressing, or try Avocado Ranch.
More Easy Game Day Appetizers
You’ll score no matter how the game turns out with these tasty appetizers.
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Buffalo Chicken Naan Pizza
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Ingredients
For the Buffalo Sauce:
- ⅓ cup Frank’s Original Red Hot Sauce see note
- 4 tablespoons salted butter melted
- 1 garlic clove finely minced
- 2 teaspoons honey
- ¼ teaspoon salt
For the Naan Pizzas:
- 4 mini naan breads original flavor, see note
- 2 cups shredded cooked chicken
- 1 cup shredded mozzarella cheese
- ¼ red onion thinly sliced
- 4 ounces ricotta cheese
- Salt and pepper
- Ranch or blue cheese dressing optional
- Green onions green parts only, thinly sliced, optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- For the Buffalo Sauce: In a large bowl, whisk together the hot sauce, melted butter, garlic, honey, and salt until well combined.⅓ cup Frank’s Original Red Hot Sauce, 4 tablespoons salted butter, 1 garlic clove, 2 teaspoons honey, ¼ teaspoon salt
- For the Naan Pizzas: Spread about 2 teaspoons of buffalo sauce onto each naan and place them on the prepared baking sheet. Reserve 2 tablespoons of the sauce and toss the remaining sauce with the shredded chicken.4 mini naan breads, 2 cups shredded cooked chicken
- Top each naan with ½ cup buffalo chicken, ¼ cup shredded mozzarella cheese, a few slices of red onion, and a 1-ounce dollop of ricotta cheese.1 cup shredded mozzarella cheese, 4 ounces ricotta cheese, ¼ red onion
- Bake for 10-12 minutes, or until the cheese is melted and the naan is crispy.
- Let the pizzas cool slightly before slicing. Serve with salt and pepper to taste, a drizzle of ranch or blue cheese dressing, and a sprinkle of green onions, if desired.Salt and pepper, Ranch or blue cheese dressing, Green onions
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Notes
- Frank’s Red Hot Sauce: Use the “Original” flavor, not “Buffalo,” as the latter contains imitation butter. This recipe uses a homemade buffalo sauce for a fresher, more authentic flavor.
- Shredded Chicken: Use rotisserie chicken for a quick and flavorful option, or cook and shred chicken breasts in advance. If you’re in a pinch, canned chicken works, but the texture may differ slightly.
- Mini Naan Bread: The recipe uses original mini naan breads by Stonefire, which are perfectly portioned for individual pizzas. Garlic naan can be used for added flavor, or regular-sized naan works too—just note that the recipe will yield two larger pizzas instead of four minis.
- Storage Tips: Store leftover pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the crust crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi London. This looks like the perfect treat for Sunday afternoon football. Quick question please: The garlic naan I have is frozen and I don’t want to make a trip to the store. If I defrost it, do you think it will work or should i put the Naan in a toaster oven, crisp it up a bit before adding the Buffalo pizza toppings? Just don’t want to dry it out with too much heat. Thank you!
Hi Karen! Toasting it first will keep it crispier and ensure the middle isn’t soggy, but it would be ok to top it simply thawed. Adding the sauce should keep it from drying out, as well.