Buffalo Chicken Sheet Pan Pizza
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Perfect for homemade pizza night or game day, this Buffalo Chicken Sheet Pan Pizza rivals any specialty pizza you’d find at your neighborhood pizzeria.
Plus, it’s so simple to prepare thanks to a few of shortcut items, like Papa Sal’s pizza dough and Heinen’s Daily Bites pulled chicken breast.
Why You’ll Love This Recipe
- It’s a new way enjoy a beloved dip. Buffalo chicken dip is a go-to for game days, gatherings, and parties. For this recipe, Sweet Baby Ray’s buffalo wing sauce and Bolthouse Farms chunky blue cheese dressing combine to create the classic flavor we all know and crave!
- It’s easy to prepare. Thanks to Heinen’s Daily Bites pulled chicken, bottled sauces, and ready-to-bake pizza dough, most of the prep work has been handled. Simply assemble the ingredients, bake in the oven, and slice!
- Papa Sal’s pizza dough is a blank canvas for any pizza creation. Whether you like classic cheese and pepperoni or want to mix things up with a dessert or Goat Cheese Taco Pizza, the options are endless with Papa Sal’s pizza dough as your base. Not to mention, it’s easy to work with and can be used to make garlic knots, breadsticks, and calzones too!
Buffalo Chicken Sheet Pan Pizza
Cook time: 12min Prep time: 15min Total time: 27min
Servings: 4-6
Ingredients
- ½ lb. Daily Bites pulled rotisserie chicken
- ⅔ cup Sweet Baby Ray’s buffalo wing sauce
- 1 ½ tsp. Heinen’s dried parsley
- 1 lb. Papa Sal’s pizza dough, rested at room temp. for 1 hour
- Flour, for dusting and handling dough
- ½ cup Bolthouse Farms chunky blue cheese dressing
- 1 cup Heinen’s shredded whole milk mozzarella cheese
- 1 cup Heinen’s shredded sharp cheddar cheese
- ¼ cup Heinen’s 24-month aged Parmigiano Reggiano
- ⅓ cup sliced green onions
Instructions
- Preheat the oven to 500ºF. Grease a 12×17-inch sheet pan with nonstick cooking spray or olive oil.
- In a mixing bowl, combine the chicken, wing sauce, and dried parsley. Stir well until evenly coated. Set aside.
- On a lightly floured surface, roll the dough into a rectangle roughly the size of the sheet pan. Transfer the dough to the sheet pan and gently stretch to the corners.
- Using the back of a spoon, spread the blue cheese dressing to cover the dough, leaving a ½-inch border. Top with the chicken, then sprinkle on the mozzarella, cheddar, and Parmigiano Reggiano cheeses.
- Transfer the pan to the preheated oven and bake for 10-14 minutes, or until the crust is golden brown around the edges and the cheese begins to bubble.
- Top the pizza with green onions. Allow the pizza to stand for 5 minutes before cutting into squares or rectangles.
Tip: Allow the pizza dough to rest at room temperature for an hour. This will make it much easier to roll into a large rectangle. If you find it shrinks back as you stretch it, allow it to rest for 5 minutes, then try again.
