Buffalo Chicken Sheet Pan Pizza
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.
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Pepper Pike
Buffalo Chicken Sheet Pan Pizza
Prep Time15 Minutes
Servings4
Cook Time12 Minutes
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
Directions
- 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.
15 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Directions
- 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.
