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Sheet Pan Buffalo Chicken Pizza. Fresh pizza dough topped with ranch, extra saucy buffalo chicken, three kinds of cheese, and a house style “pizza seasoning”. The key to this pizza is baking it on a sheet pan at a high temp until the pizza crust becomes just a little crisp and the cheese is melty. As soon as the pizza comes out of the oven, top it with more buffalo sauce, slice, eat, and ENJOY. Trust me, every last bite of this buffalo chicken pizza recipe is delicious and will leave you wanting more. It’s both savory and a touch spicy…the cheesy, saucy, baked pizza that’s just perfect for game day.
This pizza has been a long time coming. A long, long time. I’ve avoided sharing this recipe for years, but the time has finally come. Today we’re talking all things buffalo chicken pizza. This is without a doubt my brother’s favorite pizza. They ask for it every time they’re here, and honestly, there’s never any leftovers.
To back up a bit, I have a long history with buffalo chicken pizza. I remember the very first time I had a slice, I was with my best friend, Stephanie. Her parents had ordered pizza and one of the pizzas was topped with buffalo chicken. At the time I’m not sure I even knew if I enjoyed buffalo chicken, but I tried it, and geez, it was good. I remember it like it was yesterday. The crust was soft, doughy, and loaded with ranch. It was topped with chunks of chicken, buffalo sauce, and multiple kinds of cheese.
Every last bite was honesty just so delicious. From that day on, Steph and I would always request the buffalo chicken pizza any time her family ordered out. And then, I even had my parents ordering it on the rare occasion my family would get carryout pizza.
I loved it. And when I started to cook? Yup, it was the first pizza I ever made.
Fast forward to today. I make this pizza all the time. I always try to make it just how I remember it tasting so many years ago.
The pizza was saucy, greasy, and beyond cheesy, The chicken wasn’t the star, but more the sauce and the cheese. There was something green, maybe green onions or parsley, but it’s wasn’t prominent. There wasn’t anything pretty about this pizza, but…it was beyond good.
For my pizza, I tried to replicate every last detail. And through years of practice, I think I’ve finally gotten it just right. And that speeds us up to today. Even though we love this buffalo chicken pizza. I wasn’t ever going to share the recipe. I figured that it wasn’t needed. Everyone has their own version of this pizza on the internet. I didn’t need to share mine.
But then…
Two things happened. One, we received so many requests through Instagram for this pizza. At first, I ignored them…until this weekend when I did a quick google search for buffalo chicken pizza. I realized that yes, the internet has a lot of buffalo chicken pizza recipes. But, none of them are JUST for buffalo chicken pizza. The recipes I found all had something else with it. Maybe some red onions, a different sauce, or just something making it fancier than I feel it needs to be.
And that’s when I realized HBH needs this recipe. We need the unclassy, not so pretty, and extra cheesy buffalo chicken pizza. Just like the one you eat at your favorite pizza spot. Only better, because this one has more sauce, more cheese, and just the right amount of garlicky herbs. It. Is. So. GOOD!
Start with the dough.
Start with the dough. I like to use my homemade pizza dough recipe from the HBH Super Simple cookbook. It’s the easiest to make and truly delicious. If you can think a few hours ahead of time, I’d recommend making your own dough. If not, store-bought pizza dough works great too (Whole Foods and Trader Joe’s both have great options)!
For those of you who prefer a thicker crust pizza, I recommend using closer to three-quarters or even one pound of pizza dough. We like our crust thinner, so I only use a half-pound of dough.
Once you have your dough mixture figured out, it’s time to make pizza.
The steps.
Now, these next two steps are KEY and what I’ve found to be the most common throughout everything I read. You need to cook this pizza at a high heat temp, so start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT.
If you’re in a pinch, thirty minutes works just fine too.
Push the dough out on a sheet pizza pan, then layer it with ranch dressing, very saucy buffalo chicken, cheese, and my “house style pizza seasoning” blend. Then add fresh cilantro or parsley, garlic, fennel, and plenty of crushed red pepper.
I use a mix of blue cheese, mozzarella cheese, cheddar, and parmesan, but feel free to use your favorite kinds of cheese.
You’ll bake this pizza in the upper position of the oven, and in less than fifteen minutes you’ll have amazing pizza and your kitchen will smell incredible. As soon as the pizza comes out of the oven. Top with additional buffalo sauce (always more sauce), slice, and eat. This one is meant to be eaten hot and you really just need buffalo sauce and ranch for serving. Maybe some additional parmesan or blue cheese dressing for dipping, but that’s it.
It’s not fancy at all, but that’s what makes this pizza have the best flavor. It’s just that cheesy pizza we’re all really craving the most. And yes, it’s going to be pretty darn perfect for this Sunday’s Super Bowl.
Enjoy everyone!
Looking for more game day recipes? Here are a few to try:
Spinach and Artichoke Stuffed Soft Pretzels
Fried Buffalo Goat Cheese Balls
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Lastly, if you make this Sheet Pan Buffalo Chicken Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Buffalo Chicken Pizza
Servings: 8
Calories Per Serving: 323 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 pound pizza dough, homemade or store-bought
- 1 cup cooked shredded chicken
- 1/2 cup buffalo sauce (homemade sauce in notes)
- 2 tablespoons chopped fresh chives
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1/2 cup fresh cilantro or parsley, chopped
- 1-2 cloves garlic, grated
- 1/2-1 teaspoon fennel seeds
- 1 pinch red pepper flakes
- 1/3 cup ranch dressing (homemade sauce in notes)
- 1/4 cup crumbled blue cheese (optional)
- 1 cup shredded whole milk mozzarella
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan or asiago cheese
Instructions
- 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza. 3. In a bowl, combine the chicken, buffalo sauce, chives, parsley, and dill.4. To make the herb seasoning. In a bowl, combine the cilantro/parsley, 1-2 cloves grated garlic, fennel seeds, and a pinch of red pepper flakes.5. To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of buffalo sauce if you'd like, then layer on the chicken and cheeses. Sprinkle the herb seasoning over top.6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh cilantro, additional buffalo sauce and/or ranch. ENJOY!
Notes
Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked, paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup.
Ranch: Mix 1/2 cup plain greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper in a glass jar or measuring cup.
This post was originally published on February 2, 2021
Hi Tieghen! This looks amazing and I’m super excited to try it for Super Bowl Sunday! I was wondering if you think puff pastry would work for the crust. I have some in the freezer that needs to be used up lol. Thanks!
Hey Amy,
I have honestly never tried a pizza using puff pastry, you could certainly give it a try though! Let me know how it turns out! xTieghan
This looks amazing, I am going to make it tonight. I was curious what the cubes of cheese were, thank you to whoever asked in an earlier post. I will cube my fresh parm too! ?
I hope you love the recipe Stacy! xTieghan
I noticed you said preheat your baking stone. If you have a baking stone… should you cook your pizza on that rather than the sheet pan?
Hey Paige,
So I actually put my baking sheet with the pizza on top of the baking stone. This will help create a nice crispy crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband and I have been working with the (store bought) dough for a half hour now…I love thin crust, but clearly a half pound of dough is too small for this quarter sheet pan.Fed up now and ready to order take out. 🙂
Hey there,
So sorry about this, I would try a different brand of store bought dough next time:) xTieghan
Thank you for another delicious pizza recipe! Followed this as written and the only thing I would change is to cut back on the garlic in the herb mix. This was definitely different from a typical buffalo chicken pizza and I loved it!
Hey Christine,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
really tasty and good use of spices. Mine didn’t get crispy on the bottom. I made my usual pizza dough in the bread machine so maybe I should have cooked the dough a bit in the oven before putting on the toppings? Next time I will also drop in down a level in the oven.
Hey Patrick,
Thanks so much for trying the recipe, I am so glad it was enjoyed! The pizza stone trick really helps to crisp the crust. Have a great weekend:) xTieghan
Oh my, AMAZING!!! Definitely the best Buffalo pizza we’ve ever had! Loving ALL your recipes! My husband says you have a fantastic flavor profile!
Hey Julie,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
Amazing!!! Easy to follow recipe and quick enough to make. This pizza was better than I could have imagined! I will definitely be making it again!
Hey Carly,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
OMG! This was so yummy. Didn’t have any shredded chicken so subbed in torn chicken fingers. They added in the perfect amount of crunch, so good! Don’t skip the herb seasoning. Will make again for sure.
Hey Chelsea,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Pizza dough curing in the refrigerator for a few days right now to be a part of this delicious recipe! Question- I don’t have a pizza stone currently so will be using a baking/cookie sheet alone. Should I preheat the oven with the sheet inside before placing the uncooked pizza atop? Also, should the sheet be inverted if so? Can’t wait to sink my teeth into this fun & nostalgic treat! Thank you so much Tieghan!!
Hey Gia,
If you don’t have a pizza stone you can just preheat the oven when you are ready to bake the pizza, no need to preheat the baking sheet. I hope you love the pizza, please let me know if you have any other questions! xTieghan
Made this yesterday evening, & HOLY COW. The homemade pizza dough plus the spicy chicken & cheese—girl, this is heavenly. I received both of your cookbooks for Christmas, & I’ve made way too much food since then. Every single thing I’ve tried has been absolutely delicious. Jesus has used your food to encourage hospitality & community at my place here in Texas. Thank you for making incredible food that brings people together. Keep the recipes coming!
In Christ,
Brooke Hawkins
Hey Brooke,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
AGAIN, DELICIOUS!!!! I’ve had buffalo chicken pizza at pizza parlors and didn’t’t really like it, I don’t know how to explain it but it was too strong, heavy, rich, buffalo-ey? BUT, this one was perfect. I did not add extra buffalo sauce because I only had 1/3-1/2 cup leftover from the buffalo chicken wraps last week.Another reader questioned the recipe feeding 8 and I would say it would only feed 4 as a main meal. I used a 12oz dough ball and it covered the sheet pan but was pretty thin. This would be a perfect superbowl snack.
Hey Karen,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Would goat cheese do well as a substitution for or addition to any of these cheeses? I have so much from Costco!
Hey Jessi,
Sure, goat cheese would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
How do you recommend getting the dough to spread out on the sheet pan more? I had a VERY hard time with it- it didn’t seem like enough (I used 1 lb of dough), and I kept ripping holes in the dough ?
Hey Nani,
I just continue to gently work the dough, you can also use a rolling pin if that helps! xTieghan
You mention the pizza stone in step 1 but don’t return to it? Did you use one?
Hey Matthew,
You are just going to place your baking sheet on top of the pizza stone. This will create an extra crispy crust. I hope you love the recipe! Thanks! xTieghan