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Sheet Pan Buffalo Chicken Pizza. Fresh pizza dough topped with ranch, extra saucy buffalo chicken, three kinds of cheese, and a house style “pizza seasoning”. The key to this pizza is baking 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 buffalo sauce, slice, eat, and ENJOY. Trust me, every last bite of this pizza is delicious and will leave you wanting more. It’s both savory and a touch spicy…the cheesy, saucy pizza that’s just perfect for game day.

overhead photo of Sheet Pan Buffalo Chicken Pizza

This pizza has been a long time coming. A long, long time. I’ve avoided sharing this recipe for years, but the time has finally come. Today we’re talking all things buffalo chicken pizza. This is without a doubt my brother’s favorite pizza. They ask for it every time they’re here, and honestly, it’s always the first pizza to disappear.

To back up a bit, I have a long history with buffalo chicken pizza. I remember the very first time I had a slice, I was with my best friend, Stephanie. Her parents had ordered pizza and one of the pizzas was topped with buffalo chicken. At the time I’m not sure I even knew if I enjoyed buffalo chicken, but I tried it, and geez, it was good. I remember it like it was yesterday. The crust was soft, doughy, and loaded with ranch. It was topped with chunks of chicken, buffalo sauce, and multiple kinds of cheese.

Every last bite was honesty just so delicious. From that day on, Steph and I would always request the buffalo chicken pizza any time her family ordered out. And then, I even had my parents ordering it on the rare occasion my family would get carryout pizza.

I loved it. And when I started to cook? Yup, it was the first pizza I ever made.

prep photo of buffalo chicken

Fast forward to today. I make this pizza all the time. I always try to make it just how I remember it tasting so many years ago.

The pizza was saucy, greasy, and beyond cheesy, The chicken wasn’t the star, but more the sauce and the cheese. There was something green, maybe green onions or parsley, but it’s wasn’t prominent. There wasn’t anything pretty about this pizza, but…it was beyond good.

For my pizza, I tried to replicate every last detail. And through years of practice, I think I’ve finally gotten it just right. And that speeds us up to today. Even though we love this buffalo chicken pizza. I wasn’t ever going to share the recipe. I figured that it wasn’t needed. Everyone has their own version of this pizza on the internet. I didn’t need to share mine.

But then…

Two things happened. One, we received so many requests through Instagram for this pizza. At first, I ignored them…until this weekend when I did a quick google search for buffalo chicken pizza. I realized that yes, the internet has a lot of buffalo chicken pizza recipes. But, none of them are JUST for buffalo chicken pizza. The recipes I found all had something else with it. Maybe a random vegetable, a different sauce, or just something making it fancier than I feel it needs to be.

And that’s when I realized HBH needs this recipe. We need the unclassy, not so pretty, and extra cheesy buffalo chicken pizza. Just like the one you eat at your favorite pizza spot. Only better, because this one has more sauce, more cheese, and just the right amount of garlicky herbs. It. Is. So. GOOD!

pizza before baking

Start with the dough.

Start with the dough. I like to use my homemade pizza dough recipe from the HBH Super Simple cookbook. It’s the easiest to make and truly delicious. If you can think a few hours ahead of time, I’d recommend making your own dough. If not, store-bought pizza dough works great too (Whole Foods and Trader Joe’s both have great options)!

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 thinner, so I only use a half-pound of dough.

Once you have your dough figured out, it’s time to make pizza.

overhead close up photo of Sheet Pan Buffalo Chicken Pizza |

The steps.

Now, these next two steps are KEY and what I’ve found to be the most common throughout everything I read. You need to cook this pizza at a high heat temp, so start preheating your oven to five hundred degrees as soon as you decide you’re making pizza. Ideally one to two hours ahead of time to get it really HOT.

If you’re in a pinch, thirty minutes works just fine too.

overhead close up photo of Sheet Pan Buffalo Chicken Pizza

Push the dough out on a sheet pan, then layer it with ranch dressing, very saucy buffalo chicken, cheese, and my “house style pizza seasoning” blend. Then add fresh cilantro or parsley, garlic, fennel, and plenty of crushed red pepper.

I use a mix of blue cheese, mozzarella cheese, cheddar, and parmesan, but feel free to use your favorite kinds of cheese.

You’ll bake this pizza in the upper position of the oven, and in less than fifteen minutes you’ll have amazing pizza and your kitchen will smell incredible. As soon as the pizza comes out of the oven. Top with additional buffalo sauce (always more sauce), slice, and eat. This one is meant to be eaten hot and you really just need buffalo sauce and ranch for serving. Maybe some additional parmesan, but that’s it.

It’s not fancy at all, but that’s what makes this pizza good. It’s just that cheesy pizza we’re all really craving the most. And yes, it’s going to be pretty darn perfect for this Sunday’s Super Bowl.

Enjoy everyone!

Sheet Pan Buffalo Chicken Pizza with bite take out of pizza

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

Spinach and Artichoke Stuffed Soft Pretzels

Fried Buffalo Goat Cheese Balls

Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

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!

Sheet Pan Buffalo Chicken Pizza

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories Per Serving: 323 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
    2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.
    3. In a bowl, combine the chicken, buffalo sauce, chives, parsley, and dill.
    4. To make the herb seasoning. In a bowl, combine the cilantro/parsley, 1-2 cloves grated garlic, fennel seeds, and a pinch of red pepper flakes.
    5. To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of buffalo sauce if you'd like, then layer on the chicken and cheeses. Sprinkle the herb seasoning over top.
    6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh cilantro, additional buffalo sauce and/or ranch. ENJOY! 


Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked, paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup.
Ranch: Mix 1/2 cup plain greek yogurt or sour cream, 2 tablespoons buttermilk, 2 tablespoons fresh chopped chives, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch each of kosher salt and black pepper in a glass jar or measuring cup.
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    1. Hey Julie,
      It’s added in step 3:) Let me know how this recipe turns out for you, I hope you love it! xT

  1. 5 stars
    I made this this for our Superbowl dinner and it was delicious. I always have some pizza dough in the freezer that I make using Sally’s baking addiction recipe. Costco rotisserie chicken was in the fridge. I was hesitant to use a 500-degree oven, so I tried 475 and used my old round pizza pan. The same timing worked, and it came out perfect. The only other change I made was to add some mayo to my ranch dressing so it wouldn’t be so thin. I left out the fennel seed because I’m not crazy about it. The topping really made the pizza so don’t skip it. Great recipe!!

    1. Hey Terry,
      Awesome!! Love to hear that this recipe turned out well for you, thanks for sharing your feedback! Have a great week! xT

  2. 4 stars
    This pizza has amazing flavors. My only suggestion is to half the cheddar cheese- our pizza was so greasy and I know it was from the cheddar cheese. Other than that, I wouldn’t change a thing.

    1. Hey Susan,
      Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! xT

  3. Could you add a comment or details about how to use the baking/pizza stone? The recipe only details how to bake on a sheet pan. Thanks!

    1. Hey Megan,
      I just put my sheet pan directly on top of the pizza stone, it makes for a really crispy crust! I hope you love this recipe! xT

  4. 5 stars
    This pizza is amazing! Turned out great on my PC cast iron sizzle skillet. Love your recipe for Buffalo sauce, it’s the best! Anytime I’m feeling blank on what to make for a meal, browsing HBH always has some inspiration for me. Thanks Teighan🙌🏼

  5. 5 stars
    Long time fan, first comment ever. =-)

    Your recipes are the best! We use/cook so many of your recipes! The way you put dishes together and add your unique flair to everything is amazing! We have all your books and love everything you do! Cheers to you and thank you so much for your sharing your amazing talent!

    Suggestion – Get a pizza oven! Personally, I have a roccbox. There are several brands out there that would work well. The key is to get to 650 degrees or hotter. It will absolutely change your pizza life! I promise. Cooking perfect brick oven/wood fire pizza at home has been an obsession of mine for quite some time. I have plans for a true brick oven, but have been using a roccbox for a while now. It uses propane which is super convenient. It’s also portable.

    I’ll share a few things that I have learned due to my obsession. You want a higher hydration percentage for a roccbox/pizza oven. I like a little wheat flour in my dough (about 10%). Quality of flour matters, pay attention to protein content. For those who haven’t played around with making pizza yet dough yet, I recommend starting with half bread flour and half all purpose. Play with semolina and 00. They all yield a different texture. Olive oil adds crispiness without sacrificing chewiness. 24-36 hour doughs are the best. Pizza peels aren’t scary! Use a mixture of half semolina and half 00 for dusting work surface and peel. It helps control burning/ charring on the bottom.

    Yes, pizza oven are expensive so that could make them out of reach for some people. One hack that I have used before getting a pizza oven, was using my grill. Put a pizza stone on your grill and get you grill 600-700 degrees. Get someone to help you while launching the pizza from the peel into stone. Have them hold the grill lid open just enough to get it in and launch it and then immedialty close the lid. You don’t want to loose all that heat above the pizza. Pizza cook very fast at this temp. Have your helper hold the lid partially open while you coach the pizza and rotate it on the peel (if needed).

    If anyone actually read all of this, you are either a pizza nut like me or will be soon!


    1. Hi Andrew! Wow, this is amazing haha! I the thorough review and appreciate all the tips and tricks you shared for this pizza! Thanks again for following along and being apart of the HBH Community! Have an amazing week! xT

  6. I would love the pizza dough recipe, as we don’t have Trader Joe’s or Whole Foods around us and I prefer homemade. I tried one found on Pinterest in the past and it was way too thick. Sigh.

    1. Hi Jaime,
      Any other store bought dough will work, it doesn’t have to be Whole Foods or Trader Joes. My recipe is in the HBH cookbook:) xx

    1. Hey Bella,
      Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hey Myreen,
      If you have a pizza stone, it is really key to have that nice and hot for a crispy pizza crust. Let me know if you have any other questions, I hope you love this recipe! xT

  7. Hi Tieghan!

    I have your cookbook “Super Simple”, that includes your amazing pizza dough recipe! In a lot of your recipes you include a “make ahead” section. I’ve made your pizza dough recipe countless times but can I make it ahead of time? If so, can you outline how I would do so? Thanks for all the amazing food you’ve brought to our family!

    1. Hey Carlyn,
      Sure, you can make it ahead and freeze for up to 3 months:) Please let me know if you have any other questions, I hope you love this recipe! xT