Like I mentioned a few posts ago, pizza night is likely going to become a regular thing in our household, like the late and great Monday curry dinners. It’s fun and delicious, and one of the few things Alex and I can really sit down and do together amid our increasingly busy schedules. He’s also been a great sport about helping me take pictures of things–holding lights, adding a glass here or plate there, straightening the garnish–and I’m grateful for all of his help. What a guy! Plus, he gets delicious food out of the whole thing, so everyone wins!
This recipe makes eight pieces of pizza.
Ingredients:
- 1 lb pre-made, uncooked pizza dough
- 1 cup spinach
- 1 red bell pepper, thinly sliced
- 1 cup shredded rotisserie chicken
- ½ cup buffalo wing sauce, divided
- 1/3 lb mozzarella cheese, sliced into rounds
- 1/3 cup blue cheese crumbles
- ¼ cup soft goat cheese
- ¼ cup minced sun-dried tomatoes
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 2 tsp salt
Directions:
- If using frozen dough, let sit out at room temperature to thaw and rest.
- Preheat oven to 450F.
-
On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza with majority of the buffalo sauce as the base, add salt and garlic, then layer on shredded chicken, spinach, tomatoes, and sliced red bell pepper. Top with mozzarella, goat, and blue cheeses.
- Bake for 17-20 minutes, or until crust has browned and cheese has melted. Serve with remaining buffalo sauce drizzled on top.
This recipe keeps for about 24hrs and reheats just about as well as any other store-bought or homemade pizza. I recommend setting your oven to 400F, layering some fresh cheese on top, and baking it for 3-5 minutes for the best second-day results. You could also add fresh cheese and broil it for a few minutes, as well!
Buffalo Chicken and Blue Cheese Sheet Pan Pizza
Ingredients
- 1 lb pizza dough uncooked
- 1 cup spinach
- 1 red bell pepper thinly sliced
- 1 cup rotisserie chicken shredded
- ½ cup buffalo wing sauce divided
- 1/3 lb mozzarella cheese sliced into rounds
- 1/3 cup blue cheese crumbles
- ¼ cup soft goat cheese
- ¼ cup sun-dried tomatoes minced
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 2 tsp salt
Instructions
- If using frozen dough, let sit out at room temperature to thaw and rest.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza with majority of the buffalo sauce as the base, add salt and garlic, then layer on shredded chicken, spinach, tomatoes, and sliced red bell pepper. Top with mozzarella, goat, and blue cheeses.
- Bake for 17-20 minutes, or until crust has browned and cheese has melted. Serve with remaining buffalo sauce drizzled on top.
