Okay, so this little thing called Pizza Friday has been going around. And I was watching Shay Spence's stories the first week and got the most INTENSE pizza craving. So I thought we should make this Buffalo Chicken Sheet Pan Pizza.
Honestly, we don't make pizza at home too much. We love ordering in for it or going out. And we have a few local favorites like 2145 Pizza and Pitfire. But, we definitely miss our favorite STL spots like Pastaria, Pizza Head, Katie's Pizza and Pasta, and of course Louie. Man...I literally started salivating thinking about all these spots. I can't wait until the pandemic ends (I know it's far off) and we can sit in these restaurants again to eat!
So, being that we are NOT pizza at home experts, I had to look up a dough recipe. I decided to use the Food Network's sheet pan pizza dough. We don't have a pizza stone and I thought this would be a fun recipe to try. I also just got in some new Buffalo Sauce online and I was so excited to try it. So, I just had to do the buffalo chicken sheet pan pizza.
Now, let me say this, I definitely got my stand mixer stuck for like 2 days because of this dough. My new bowl doesn't have a handle, so it was really stuck. So, if you use a mixer too, be sure you use a bowl with a handle. Haha. It was not a great mistake to make. You can of course use this dough for other toppings or another dough for my toppings below. Totally customizable. I hope you make this and enjoy it! Also, I will add, I LOVED this day one. Maybe like a 9 out of 10. But I did NOT love this when we had to reheat it. The dough became tough, so just be wary!
Table of Contents
Tips on Ingredients for Buffalo Chicken Sheet Pan Pizza
Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And the others that I think don't need to be the highest quality. But again, if you don't have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.
These are the items that I have notes for, whether it's to buy the best quality or if there are specific notes about those ingredients for buffalo chicken pizza.
- Dough: Like I said, I made this from scratch and I think it was a great recipe. I used their ingredients exactly, so I'm not sure how it would turn out with substitutes. If you have a gluten allergy, I would consider looking up a gluten-free dough recipe online! Or you could buy store bought instead.
- Hot water: This is for the dough, but I always get this question. YES. If you are making a dough with yeast and it asks for hot or warm liquids, this is a necessity. It will not rise without it.
- Chicken: You can of course cook your own chicken. Or like I did, you can buy a precooked pack at the store or even a rotisserie chicken and just shred at home.
- Wing Sauce: Okay, we just tried this, new to us, New Primal Noble Made Buffalo Wing Sauce. We ordered the hottest one and let me say, it was amazing. We loved it so much we went online right after and order another bottle. It seems to be available on Amazon, stores like Whole Foods, Sprouts, Thrive Market. It's a healthier version of buffalo sauce, so I pretended like the whole pizza was healthy.
- Cheese: I used a LOT of cheese. I love it. Sue me. But You can limit or change up your cheeses. The ones I suggested are good because they melt well. If you use other cheeses, just try to use melt-able ones.
- Toppings: I really believe in toppings making a dish. Luckily we had green onions on hand and they MADE this pizza even better. We unfortunately had no blue cheese in the house, but I can only imagine how much better this would have tasted with it. But if ranch is your thing or even celery or apples, these would be good too!
Tips and Knowledge to make the Perfect Pizza
These tips are helpful for when you are making Buffalo Chicken Sheet Pan Pizza. Outside of the tips for ingredients above, these are tips on how to do something or why what I've listed in the recipe is necessary. I did include some above already, but I'll repeat them here!
- Making the dough: If you make the same dough that I make, be sure if you use a stand mixer that you use one with a handle.
If the bowl gets stuck, it's easier to remove a bowl with a handle than without. The bowl sometimes will get stuck on doughs that use the hook and REALLY hit it hard, knocking it into place. If it does get stuck, Kitchen Aid suggests that you try one of the following or a combo:
1) Try a warm wet towel around the base for 10 minutes then try to loosen. 2) Try to put some oil at the base. 2) Place it on the floor, straddle it and twist. 4) Use a rubber mallet and hit lightly in handle in the correct direction to dislocate...this was an issue for me since I didn't have a handle or mallet. But, I did smack my hands against the sides in a turning motion and it finally budged like 2 days later.
- Plastic Wrap: The dough recipe calls for plastic wrap. YUCK. I haven't used that in years. It's terrible for the environment. I used a large flour sack, but a kitchen towel also works just as well.
- Hot ovens: Yes, it's a hot temp. But hot temps make for the best, crispiest pizzas.
Other Savory Recipes to Try
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
- 1 pizza dough Pre-made or homemade
- 1 lb. chicken cooked, shredded
- 1 cup buffalo sauce divided
- 1 cup mozzarella cheese shredded
- 2 cup cheddar cheese shredded
- Pinch salt and pepper
- grated parmesan or blue cheese Optional toppings
- blue cheese or ranch dressing Optional toppings
- green onions and/or celery Optional toppings
- Preheat oven to 425° F. Lay dough out into a rimmed baking sheet.
- Bake dough for 7 minutes.
- Take shredded chicken and add ¾ cup of the wing sauce, salt and pepper. Mix.
- In a separate bowl, mix your cheeses.
- Brush remaining ¼ cup of buffalo sauce across dough. Top with ½ of the cheese mixture.
- Evenly distribute the shredded chicken. Then top with remaining cheese.
- Bake for an additional 15-18 minutes.
- Remove. Let cool for about 5 minutes. Add toppings and serve!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.