Feeding a crowd for the big game shouldn’t mean spending the entire time in the kitchen. That is why I love this sheet pan pizza. It gives you a massive, crispy, cheesy pie that feeds a whole group in one go, without the hassle of tossing multiple round pizzas.

Think of it as the ultimate mashup between a Detroit-style deep dish and your favorite wing night order. The crust gets golden and sturdy enough to hold a heavy layer of spicy chicken and gooey cheese, and because we bake it on a large baking sheet, everyone gets a “corner piece” crunch. It is bold, messy, and exactly what game day calls for.

Why This is the MVP of Party Food

This recipe is designed for maximum yield with minimum fuss.

Feeds a Crowd: One standard half-sheet pan (13×18 inches) yields about 12-15 squares, perfect for a hungry group.
Corner-to-Corner Toppings: Unlike round pizzas where toppings slide to the middle, sheet pan pizza lets you spread the spicy chicken and cheese all the way to the edges.
Foolproof Crust: Pressing store-bought or homemade dough into a greased pan creates a focaccia-like crust that is crispy on the bottom and fluffy in the middle.
Two-in-One: It satisfies the craving for both pizza and buffalo wings in a single bite.

Sheet Pan Buffalo Chicken Pizza (Game Day Favorite!)

Author: danyrecipes
Total Time: 35
Yield: 12 slices

Print Recipe

Description

Feed a crowd with this easy sheet pan pizza! A crispy, thick crust loaded with spicy buffalo chicken, ranch, and gooey cheese. It is the ultimate game day comfort food that comes together in one pan.

Ingredients

1 lb pizza dough (store-bought or homemade), room temp

2 tbsp olive oil (for the pan)

1 tbsp cornmeal

2 cups cooked chicken, shredded

3/4 cup buffalo sauce

2 tbsp unsalted butter, melted

1/3 cup ranch dressing

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1/4 cup red onion, thinly sliced

Green onions or chives for garnish

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Instructions

1. Preheat your oven to 425°F (220°C).

2. Pour the olive oil onto a standard 13×18 inch rimmed baking sheet. Sprinkle the cornmeal evenly over the oil.

3. Place the dough on the pan and stretch it out towards the edges. If it springs back, let it rest for 5-10 minutes and stretch again until it fills the corners.

4. In a medium bowl, whisk together the buffalo sauce and melted butter. Add the shredded chicken and toss until fully coated.

5. Spread the ranch dressing in a thin, even layer over the pizza dough.

6. Distribute the buffalo chicken mixture evenly over the ranch layer.

7. Top with the mozzarella, cheddar cheese, and sliced red onion.

8. Bake for 18-22 minutes, rotating the pan halfway through, until the crust is golden brown and the cheese is bubbly.

9. Remove from the oven and let cool for 5 minutes. Garnish with green onions, drizzle with extra ranch if desired, and slice into squares.

Notes

**Dough Tip:** Letting the dough sit at room temperature for at least 30 minutes before stretching makes it much easier to work with.

**Crispy Bottom:** Don’t skimp on the olive oil in the pan it basically “fries” the bottom of the crust for that delicious crunch.

Prep Time: 15
Cook Time: 20
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 2g
Sodium: 650mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 16g
Cholesterol: 45mg

Ingredients

Pizza Dough: You need about 1 pound of dough. Store-bought is great, but let it sit at room temperature so it stretches easily into the corners.
Cooked Chicken: Shredded rotisserie chicken is the easiest option.
Buffalo Sauce: I use a mix of Frank’s RedHot and melted butter for that authentic wing flavor.
Ranch or Blue Cheese: Use this as the base sauce instead of tomato sauce to cool down the heat.
Cheeses: A blend of mozzarella (for the stretch) and sharp cheddar or blue cheese crumbles (for the punch) works best.
Cornmeal: A sprinkle on the pan ensures the crust doesn’t stick and adds a nice texture.

How to Make It (The “Stretch & Bake” Method)

Prep the Pan. Generously grease a rimmed baking sheet with olive oil and sprinkle with cornmeal. This is the secret to a crispy bottom crust.
Stretch the Dough. Press the dough into the pan, working it gently into the corners. If it snaps back, let it rest for 5 minutes and try again.
Mix the Chicken. In a bowl, toss the shredded chicken with the buffalo sauce and melted butter until it is soaking wet with flavor.
Layer. Spread a thin layer of ranch dressing directly onto the dough. Top evenly with the buffalo chicken mixture.
Cheese It. Cover everything with a mountain of shredded mozzarella and cheddar.
Bake. Bake at 425°F (220°C) for 15-20 minutes, rotating the pan halfway through, until the cheese is bubbling and browned spots appear.
Finish. Drizzle with extra ranch or blue cheese dressing and scatter fresh green onions on top before slicing into squares.

Variations & Serving Ideas

Extra Spicy: Add sliced jalapeños or a drizzle of sriracha before baking.
Veggie Crunch: Add diced red onion or celery on top after baking for a fresh crunch that mimics a wing platter.
Dip It: Serve with a side of Cottage Cheese Buffalo Chicken Dip for those who believe there is no such thing as too much buffalo.
Cauliflower Crust: For a lower carb option, press two bags of thawed, drained cauliflower rice mixed with egg and cheese into the pan for a base similar to my Buffalo Cauliflower Air Fryer flavors.
Leftovers: Cold squares the next day are arguably even better. Or, chop them up and reheat in a skillet for a Buffalo Chicken Casserole vibe.

Final Thoughts

This Sheet Pan Buffalo Chicken Pizza is a showstopper. It looks impressive, tastes incredible, and lets you actually enjoy the party instead of standing by the oven all night. Just be warned: it will disappear before halftime.