If you love bold flavors with a fun, spooky twist, then you’re in for a treat with this Buffalo Chicken Pizza Skulls Recipe. I absolutely love how these little skull-shaped pockets pack all the punch of your favorite buffalo chicken dip, wrapped up in cheesy, golden-baked pizza dough. When I first tried making these, I was blown away by how easy they are and how much my family goes crazy for the combination. Stick with me here—I’ll walk you through every step to make sure your Buffalo Chicken Pizza Skulls turn out perfect every time!
Why You’ll Love This Recipe
- Fun and Festive: These pizza skulls are a unique twist that will wow guests, especially around Halloween.
- Flavor-Packed Filling: The buffalo chicken stuffing is spicy, tangy, and cheesy—pure comfort in every bite.
- Simple Prep: I use my Instant Pot to shred chicken quickly, saving tons of time.
- Versatile and Customizable: You can easily swap in dairy-free cheese or gluten-free dough to suit your needs.
Ingredients You’ll Need
Each ingredient plays a role in creating that perfect balance between heat, creaminess, and crispness. When I shop for this, I look for a good-quality buffalo sauce and a pizza dough that’s easy to shape—trust me, it makes all the difference!
- Chicken breasts: I prefer fresh chicken for juiciness, but rotisserie chicken works in a pinch.
- Chicken bone broth: Adds moisture and subtle flavor while cooking the chicken.
- Garlic powder: Enhances the savory depth in the shredded chicken.
- Ghee (or avocado oil/dairy-free butter): For sautéing the veggies with a rich, buttery taste.
- Buffalo sauce: The star of the show—choose your preferred spice level.
- Celery and carrots: Classic crunchy veggies for texture and balance.
- Onions and garlic cloves: Build foundational flavor in the stuffing.
- Green onions: Added at the end for freshness and subtle zing.
- Blue cheese: For that iconic buffalo flavor, but totally optional or replaceable.
- Shredded cheese (Monterey Jack with Hatch chili): Melts perfectly and adds creaminess.
- Store-bought pizza dough crust: Pillsbury works great; Simple Mills is a great gluten-free alternative.
Variations
I’m all about making recipes suit your vibe, so I encourage you to play around with this Buffalo Chicken Pizza Skulls Recipe. Whether you like it hotter, milder, or dairy-free, there’s always a way to customize without losing that mouthwatering flavor.
- Dairy-Free Version: I swapped in dairy-free shredded cheese and coconut-based blue cheese to keep it creamy without the dairy.
- Protein Swap: You can try cooked shredded turkey or even pulled pork if you want a different meaty twist.
- Heat Level: Use less buffalo sauce or mix in a bit of honey for a milder kick; my kids love that balance!
- Gluten-Free Dough: Simple Mills brand makes this recipe totally safe for gluten-sensitive folks.
How to Make Buffalo Chicken Pizza Skulls Recipe
Step 1: Pressure Cook and Shred the Chicken
Start by tossing the chicken breasts into your Instant Pot with chicken bone broth, garlic powder, salt, and pepper. I love using the poultry setting, which cooks perfectly in 15 minutes. Let the pressure release naturally—that’s key to tender, juicy chicken. Then grab two forks and shred the meat right in the pot. I discovered this straightforward step saves so much time and keeps everything moist.
Step 2: Make the Buffalo Chicken Stuffing
Heat your ghee (or oil/butter substitute) in a large pan over medium-high heat. Add onions, celery, carrots, salt, and pepper and sauté for about 5 to 7 minutes until veggies soften. Toss in garlic and let it cook for just one more minute—don’t let it burn! Then stir in your shredded chicken, buffalo sauce, and green onions. Cook for an additional 5 minutes so all those flavors marry beautifully. Trust me, the aroma at this point is irresistible.
Step 3: Slice the Dough and Assemble Your Skulls
Take your store-bought pizza dough, slice it in half, then cut each half into six strips. If you have a skull-shaped pan, this part is pure fun—press each strip into the pan center gently but firmly. Spoon about ⅓ cup of buffalo chicken stuffing into the dough, then top with blue cheese and shredded cheese. Fold the dough over and carefully press to seal. When I first sealed these, I found gently crimping edges with a fork really helped keep everything tucked inside while baking.
Step 4: Bake and Enjoy!
Bake your buffalo chicken pizza skulls at 350°F for 18 to 20 minutes or until they turn beautifully golden brown. The cheese should be bubbling inside, and the aroma will pull everyone into the kitchen! Let them cool just a bit before serving—too hot and they might spill, but just right makes for fabulous gooey bites.
Pro Tips for Making Buffalo Chicken Pizza Skulls Recipe
- Use Fresh Veggies: I noticed the stuffing tastes way fresher and crunchy if you don’t overcook the celery and carrots.
- Seal the Dough Well: Press edges firmly to avoid any cheesy buffalo filling leaking during baking.
- Adjust Spice Level: I play with buffalo sauce amounts depending on my crowd; a little honey can tone down heat gracefully.
- Avoid Soggy Bottoms: Using a preheated baking sheet or greased skull pan helps crisp up the crust nicely.
How to Serve Buffalo Chicken Pizza Skulls Recipe
Garnishes
I like topping mine with extra blue cheese crumbles and a sprinkle of chopped green onions—they add a pop of color and an extra layer of flavor. A drizzle of ranch or blue cheese dressing on the side is a must-have dip for me; it cools down the heat and complements the buffalo sauce perfectly.
Side Dishes
This recipe pairs beautifully with crunchy celery sticks and carrot slices—my favorite classic buffalo chicken accompaniments. For a fuller meal, I sometimes serve a simple green salad with lemon vinaigrette or some roasted sweet potatoes on the side.
Creative Ways to Present
For Halloween parties, I’ve arranged the skulls on a platter lined with kale for a creepy yet classy look. Sometimes I add edible “blood” drizzles using a spicy sriracha-mayo mix. You can even use food-safe markers to draw tiny details on the baked crust for a spooky effect—kids loved that!
Make Ahead and Storage
Storing Leftovers
I store leftover pizza skulls in an airtight container in the refrigerator, and they hold up really well for about 3 days. Just make sure they cool completely before packing them away to keep the crust from getting soggy.
Freezing
If you want to freeze these, I recommend freezing them unbaked after assembly. Freeze on a baking sheet until firm, then transfer to a freezer bag. When ready, bake from frozen, adding a few extra minutes to the baking time. I’ve found this method keeps the crust fairly crispy and the filling delicious.
Reheating
For reheating, pop the leftovers into a preheated 350°F oven for about 10 minutes to revive the crispy crust and warm the filling. Microwaving works in a pinch but can make the dough a bit chewy. I like my reheated Buffalo Chicken Pizza Skulls to stay as close to fresh as possible!
FAQs
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Can I make Buffalo Chicken Pizza Skulls Recipe without an Instant Pot?
Absolutely! If you don’t have an Instant Pot, you can cook chicken breasts on the stovetop by simmering them in chicken broth for about 20-25 minutes until cooked through, then shred. Alternatively, shredding leftover rotisserie chicken works great and saves prep time.
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What can I substitute for blue cheese?
If blue cheese isn’t your thing, you can substitute it with dairy-free cheese or omit it altogether. For a milder option, extra shredded Monterey Jack or mozzarella adds creaminess without that pungent bite.
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How spicy is this recipe?
The spice level depends on your buffalo sauce choice. I tend to use a medium heat buffalo sauce and sometimes dial it back with less sauce or add a touch of honey to balance. Feel free to adjust based on your preferred kick!
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Can I make the dough from scratch for Buffalo Chicken Pizza Skulls?
Yes, homemade pizza dough will work wonderfully—just make sure it’s rolled out to an even thickness and is easy to handle when folding over the stuffing. Store-bought dough is a helpful shortcut but fresh dough adds great flavor and texture.
Final Thoughts
This Buffalo Chicken Pizza Skulls Recipe holds a special place in my heart because it combines two crowd-pleasers—buffalo chicken and pizza—into one fun, shareable dish. Whether you’re serving up for a spooky get-together or craving a cozy night snack, these pizza skulls strike that delicious balance of spicy, cheesy, and satisfying. I can’t recommend them enough, and I’m sure once you try them, you’ll be making these again and again!
Print
Buffalo Chicken Pizza Skulls Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Pizza
- Method: Instant Pot and Baking
- Cuisine: American
- Diet: Low Salt
Description
Buffalo Chicken Pizza Skulls are a fun and flavorful twist on traditional pizza, combining shredded buffalo chicken with a crispy pizza dough crust shaped into skulls. Made with tender instant pot shredded chicken, sautéed vegetables, and a tangy buffalo sauce blend, these savory stuffed pizzas are perfect for game day or a spooky-themed meal. They are baked until golden and served with ranch dressing and fresh celery and carrot sticks for a delightful crunch.
Ingredients
Instant Pot Shredded Chicken:
- 2 chicken breasts
- Salt and pepper to taste
- 1 1/2 cups chicken bone broth
- 1/2 tsp garlic powder
Buffalo Chicken Stuffing:
- 1 1/2 Tbsp ghee substitute (avocado oil or dairy free butter)
- Instant pot shredded chicken (or rotisserie chicken as alternative)
- 1 8.5 oz bottle buffalo sauce (adjust amount for spice preference)
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/3 cup diced onions
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup diced green onions
- 1/4 cup blue cheese (or dairy free alternative or omit)
- 1/4 cup shredded cheese (Monterey Jack with Hatch chili or dairy free shredded cheese)
Pizza Dough:
- 1 13.8 oz store-bought pizza dough crust (e.g., Pillsbury Classic Pizza Crust; Simple Mills for gluten free option)
Instructions
- Prepare Instant Pot Shredded Chicken: Add the chicken breasts, bone broth, garlic powder, salt, and pepper into the Instant Pot. Set to the poultry setting and cook for 15 minutes. Once cooking is complete, allow the pressure to release naturally before opening. Shred the chicken using two forks.
- Make Buffalo Chicken Stuffing: Heat ghee (or avocado oil/dairy free butter) in a large pan over medium-high heat. Add diced onions, celery, carrots, salt, and pepper. Sauté for 5-7 minutes until vegetables soften. Add minced garlic and cook for an additional minute. Stir in shredded chicken, buffalo sauce, and diced green onions. Continue to sauté and mix for 5 minutes to combine flavors.
- Prepare Pizza Dough: Slice the store-bought pizza dough in half, then cut each half into 6 strips.
- Assemble Pizza Skulls: Place one dough strip into the center of a skull-shaped pan and press down carefully. Spoon approximately 1/3 cup of the buffalo chicken stuffing onto the dough. Sprinkle with blue cheese and shredded cheese on top. Fold the pizza dough over the filling and press the edges carefully to seal.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled pizza skulls in the skull pan for 18-20 minutes until the crust is golden brown.
- Serve: Serve the Buffalo Chicken Pizza Skulls hot with ranch dressing, and celery and carrot sticks on the side.
Notes
- Use rotisserie chicken instead of Instant Pot shredded chicken for a quicker option.
- Adjust the buffalo sauce quantity based on how spicy you want the dish.
- For dairy-free or vegan options, substitute cheeses and butter/ghee with plant-based alternatives.
- Use gluten-free pizza dough if you want a gluten-free version of this recipe.
- Be careful when folding and sealing the dough to prevent the filling from leaking during baking.
Nutrition
- Serving Size: 1 pizza skull (approx. 1/6th of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
