Sheet pan buffalo chicken pizza
A big rectangle of crisp-bottomed pizza with tangy buffalo chicken, melty mozzarella and a cool homemade ranch drizzle.
- 35 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.87 a serving
- 650 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 pizza dough, 13.8 oz tube
- 2 cups rotisserie chicken, shredded
- ⅓ cup Buffalo wing sauce
- 2 cups shredded mozzarella, divided
- 3 tbsp sour cream
- 1 tbsp milk
- ¼ tsp dried dill weed
- 2 stalks green onions, sliced
From your pantry
- 1 tbsp olive oil
- ¼ tsp garlic powder
Each serving has about 650 calories, 41 g protein, 57 g carbs and 28 g fat, and costs about $2.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No sour cream? Plain Greek yogurt works.
- No milk? Half-and-half works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a with the olive oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Unroll the dough onto the pan and press it out toward the corners with your fingertips until it’s about ¼ inch thick.
Dolly’s tip: If it keeps springing back, leave it alone for 5 minutes. Relaxed dough stretches without a fight.the plain crust 6 to 7 minutes, until it’s puffed and just set.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 6 min 30 sec
Dolly’s tip: This first bake is what keeps the middle from going soggy under the toppings.While it , the chicken and it with the buffalo sauce in a bowl.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scatter 1 cup of the mozzarella over the crust, then the buffalo chicken, then the remaining 1 cup of mozzarella.
10 to 12 minutes, until the cheese is bubbling and the edges of the crust are deep .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
While it , the sour cream, milk, garlic powder and dill together into a quick ranch.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the ranch over the hot pizza with a spoon, scatter on the green onions, and cut it into squares.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
