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Buffalo Ranch Chicken Deep Dish Pizza

A make-at-home Chicago style classic.

Wing Sauces



  • 1 lb Chicken Breasts
  • Moore’s Original Marinade
  • 1 1/2 chopped Orange Bell Peppers
  • 1/2 chopped Onion
  • 2 cloves minced Garlic
  • 1 cup chopped Green Onions
  • 3 tbsp Butter
  • 1 lb homemade or thawed frozen Pizza Dough
  • Moore’s Creamy Ranch Buffalo Wing Sauce
  • 2 cups shredded Mozzarella Cheese



  1. Cut raw chicken into nugget-sized pieces.
  2. Marinate chicken in Moore’s Original Marinade for 30 minutes to 1 hour.
  3. In a saucepan, sauté bell peppers, onions, garlic and green onions.
  4. In a separate skillet, melt 1/2 of the butter and cook chicken until cooked-through.
  5. Transfer chicken to a cutting board and chop chicken into smaller, topping-sized pieces. Use remaining butter to coat the inside of your slow cooker.
  6. Spread the pizza dough into an oval about 2 inches longer and wider than your slow cooker and place into cooker.
  7. Spread an even layer of Moore’s Creamy Ranch Buffalo on top of dough.
  8. Sprinkle mozzarella, meat and vegetables evenly, creating a thick layer on the dough. Make sure the edges of the crust don’t get buried in toppings.
  9. Cover the slow cooker with a paper towel and close the lid. Pull tight. This captures excess moisture.
  10. Cook 2-4 hours on high.

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