Sheet Pan BBQ Chicken Pizza.

Fresh pizza dough topped with rich caramelized onions, homemade ranch, extra saucy BBQ chicken, three kinds of cheese, and a simple herb topping. The key to this pizza? Bake it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. As soon as the pizza comes out of the oven, top it with more sauce, slice, eat, and ENJOY. Trust me, every last bite of this pizza is delicious and will leave you wanting more. It’s the cheesy, saucy pizza that’s perfect for game day.

It’s officially football season! Look, to be honest, I get way more excited that it’s apple season. But in September and October, I embrace football, or at least the idea of it. To me, it signals the start of fall. There’s something kind of fall-ish about Sunday nights with football on in the background. And getting to experience Creighton’s love for his hometown team, aka the Cleveland Browns, is the best.

And with the start of football come game-day recipes!

For me, the fun thing about cooking is creating recipes based on the season, the event, and the vibes/mood that I want everyone to be feeling while enjoying one of my recipes.

BBQ chicken pizza isn’t something I would say I’m overly proud of. However, it sure is a fun recipe that my whole family can enjoy.

And for those reasons, I love it. I love mixing high/low fashion and I love mixing non-fancy recipes with fancy recipes.

No reason the two worlds can’t collide. That’s me with my family, I’m fancy, they’re anything but.

Here are the details

As with most of my pizzas, I use my pizza dough recipe from the HBH Every Day cookbook. It’s easy to throw together and I think it has a great crust! Store-bought pizza dough works too though (Whole Foods and Trader Joe’s both have great options). I know weeknight dinners can be rough. Sometimes simply grabbing store-bought dough from the fridge is best.

For those of you who prefer a thicker crust pizza, I recommend using closer to three-quarters or even one pound of pizza dough. We like our crust thin, so I only use a half-pound of dough.

On to the onions, which my mom, who proofs these posts, will roll her eyes about. But in my opinion, the onions make this pizza. They’re my touch of fanciness.

I caramelize my onions with apple cider. You can also use water or white wine, but the sweetness in the cider helps the onions break down quicker while also adding additional flavor. Basically, the liquid makes caramelizing onions easier.

When you have the onions ready, the rest is easy. It’s basically just assembly.

Use leftover chicken from another night and toss it with your favorite BBQ sauce. I make my own BBQ sauce so I can control what goes in it. But I do love Primal Kitchen’s BBQ sauce as a store-bought option. I honestly use it all the time, works great in a pinch!

Toss the chicken with sauce and fresh herbs. For anyone looking for a vegetarian option, roast up a small head of cauliflower and toss the cauliflower with BBQ sauce.

Grab that pizza dough and start layering on the ranch (homemade recipe is in the notes). Then add the onions, chicken, and all the cheeses!

If you’re looking to add some vegetables, corn would be yummy. Finely chopped broccoli would be great too. For fruit, pineapple would give some nice Hawaiian vibes.

Bake the pizza until the cheese is all bubbly and melty.

When the pizza comes out, add some fresh herbs, then slice it up and serve with extra BBQ and ranch on the side for dipping. It’s very much a game-day pizza, so embrace the messiness!

FAQ:

Can I use more dough for a thicker crust?
Yes—use 3/4 to 1 pound on a quarter sheet pan for a puffier edge; expect a slightly softer center. Keep the oven hot and bake until the edges are deep golden and cheese is fully melted.

What chicken works best?
Leftover roasted or rotisserie chicken is perfect. Toss with BBQ sauce until well-coated so the chicken stays juicy under the cheese.

Do I have to use ranch as the base?
No—skip it or swap with a light smear of BBQ sauce for extra tang. If skipping ranch, add a touch more mozzarella so the toppings still bind.

How do I know the onions are ready?
They should be soft, jammy, and golden with most liquid cooked off. If they look pale or watery, keep cooking until they turn glossy with lightly browned edges.

Looking for more game-day recipes? Here are a few to try:

Crockpot Crispy Buffalo Chicken Tacos with Creamy Jalapeño Ranch

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Queso Fundido Taquitos

Lastly, if you make this Sheet Pan Buffalo Chicken Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!