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Sheet-Pan Buffalo Chicken Pizza

Riley Wofford
Cook Time:
45 mins
Prep Time:
20 mins


  • 1 pound boneless skinless chicken breasts or thighs
  • kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/3 cup hot sauce, such as Frank’s Red Hot
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup extra-virgin olive oil, divided
  • 1 pound pizza dough, room temperature
  • 6 ounces low-moisture mozzarella cheese, shredded
  • 3 ounces blue cheese, crumbled
  • 1 small red onion, peeled and thinly sliced into rings
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, ribs thinly sliced, leaves roughly chopped
  • 2 tablespoons chopped chives (optional)
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Chef notes

I like to work the flavors of buffalo wings into dishes whenever I can, even if there isn’t a game on. Buffalo sauce works wonders across the board – just look at what it has done for cauliflower! This sheet pan pizza is no exception. Everything that makes wings a crowd favorite – saucy coated chicken, blue cheese, celery – can be found here, with the added benefit of a crisp yet pillowy-soft pizza crust. 

Homemade pizza is such a special dinner, and you don’t need any special perforated pans or pizza stones to make this one. A 9-by-13-inch rimmed baking sheet or a heavy-bottomed skillet (cast-iron works great here), which you most likely already have in your kitchen cabinet, are all you need to make this deceptively simple recipe. 

To start, poach chicken breasts (or thighs if you prefer dark meat) and toss with a quick sauce made with hot sauce, butter, garlic powder and cayenne. This is a great use for leftover plain chicken or shreds from a rotisserie chicken, if you have one. This is the most work you’ll have to do for this recipe. From here, simply press the pizza dough into a well-oiled pan and top with your shredded buffalo chicken, red onion rings, mozzarella and crumbled blue cheese. While the pizza bakes in a hot oven, you can put together a quick salad topping as a nod to the classic side of celery sticks. Slice up some celery ribs and leaves and toss with a little mayonnaise, lemon juice and chives, if desired. 

Technique Tip: If using store-bought pizza dough, take it out of the refrigerator a few hours before you’re ready to bake your pizza, as the gluten needs time to relax. If you find your dough keeps shrinking back when you try to stretch it, let it rest for an additional  10 minutes, then try again. 

Swap Option: Swap the hot sauce mixture (butter, hot sauce, garlic powder, cayenne) with store-bought BBQ sauce for a sweeter, tangier flavor. 




In a medium saucepan, add chicken thighs and cover completely with water; season with 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 14 to 16 minutes. Transfer to a plate and let cool slightly. When cool enough to handle, shred into bite-size pieces.


Melt butter in a medium bowl in the microwave.Whisk in hot sauce, garlic powder, cayenne, and ⅛ teaspoon salt. Toss chicken in sauce.


Preheat the oven to 450 F with a rack in the lowest position. Drizzle 3 tablespoons olive oil over the bottom of a 9-by-13-inch rimmed baking sheet or a 9-to-10-inch heavy-bottomed pan. Press pizza dough into the pan, stretching to fit to the edges. Drizzle with remaining 1 tablespoon oil and season with ¼ teaspoon each salt and pepper. Sprinkle mozzarella, blue cheese and onions evenly over dough, leaving a ½-inch border. Top with chicken. Bake on the lowest rack until cheese is melted and bubbly and crust is golden on the bottom, 20 to 25 minutes.


In a medium bowl, whisk together mayonnaise, lemon juice, and ⅛ teaspoon each salt and pepper. Add celery and chives (if using) and toss to coat. Scatter salad over pizza and serve immediately.