Buffalo Chicken Pizza
Buffalo Chicken Pizza topped with green herbs and fresh garlic
Ingredients
- 1 lb pizza dough at room temp I like Whole Foods or Trader Joe's
- 1 cup shredded cooked chicken I use Rotisserie
- 1/2 cup Frank's Red Hot Sauce
- 2 Tbsp chopped fresh chives, divided
- 1 tsp dried parsley flakes
- 1/2 cup chopped fresh cilantro or parsley
- 2 Tbsp chopped fresh basil
- 1/2 tsp red pepper flakes
- 1 clove garlic, grated
- 1/2 tsp fennel seeds
- 1/3 cup ranch dressing See notes for homemade
- 1 cup freshly grated whole milk mozzarella don't use fresh
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 500 degrees, at least 30 minutes ahead of cooking. Position a rack in the center of the oven.
- Using your hands, stretch the pizza dough into a large rectangle, and then use a rolling pin to spread it to fit a 1/2 sheet baking pan, or a cookie sheet with edges. I like to coat the bottom of the baking sheet with a tablespoon of olive oil as well.
- Mix the torn chicken in a small bowl with the Frank's Red Hot Sauce, 1 Tbsp of the chopped chives, and the dried parsley flakes.
- To make the Herb topping, combine the chopped cilantro (or parsley), basil, red pepper flakes, garlic, and fennel seeds. Set aside.
- To build the pizza, use a spatula to spread a thin layer of the ranch dressing, then scatter the chicken over the top, distributing evenly. Top with all three kinds of cheese, and finally top with the herb blend.
- Bake at 500 degrees for about 12-15 minutes, until the edges are golden brown and the cheese is bubbling. Remove and let sit for a few minutes to allow it to cool. Top with extra chopped basil, cilantro, ranch and Frank's as you like it!
Notes
This recipe is based on Tieghan Girard's Half Baked Harvest Sheet Pan Buffalo Chicken Pizza - I adjusted a few ingredients, but it's her genius idea of the herb seasoning that makes this pizza over the top delicious!
homemade ranch dressing use 1/2 cup each of greek yogurt and sour cream, add 2 Tbsp 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. This will make extra for topping and eating veggies on the side!