buffalo cheddar ranch pan pizza
Who can say no to a fresh, sultry, hot pizza on a football Sunday?
Heathens, that’s who.
Bro, I am on a buffalo kick lately. Not sure if it’s because football season edged in and all I see are ads for buffalo this, barbecue that, or if the Publix BOGO on Frank’s Red Hot spurred some long-lost instinct within my soul. Whatever the case, I am a raging buffalo fiend over here, and this pizza wields a big punch against those cravings.
This past Sunday we enjoyed a casual day tying up loose ends for our trip, watching the Bucs game, and nibbling on an array of snacks and one of these babies. This pie is ridiculously easy, with no elaborate prep or sautéing or anything sitting between you and a hot slice straight from the oven.
Shit gets simplified with storebought dough and buffalo sauce, double ranch flavor with a creamy dressing and herb seasoning to spread on top of three cheeses. The easiest pizza there ever was.
Nothing Rough-alo about Buffalo
I love homemade dough, but as always, you can grab a nice blob from Whole Foods, Trader Joes, or really any grocery. Most of them are pretty great quality and will serve you nicely in this adventure.
Similar to my Detroit-style pizza, I start with spreading the dough in a sheet pan greased with a nice amount of olive oil. The oil helps create the crispy crust once baked. Rest the dough while you prepare the few other things you need readied.
One big recommendation I do offer for the pizza is making your own ranch. My tried-and-true formula uses Greek yogurt as the base and a hefty dose of household dried herbs, plus fresh chives and buttermilk. You likely won’t need much, if anything, to make it. I honestly think most store brand ranch dressings are way too sweet, for no reason whatsoever. Homemade is where it’s at.
I increase that wonderful ranch herbaceousness with a dusting of ranch seasoning, which we’ll sprinkle atop the cheese once it’s assembled. Just dried parsley, onion, dill, oregano, fennel, and fresh garlic. The ranch dressing itself is more for serving since too much sauce on the pizza will detract from the crispness we want in the crust, so the seasoning provides that flavor punch without adding extra moisture.
Finger in the Pie
Gather up your dough and the other ingredients. Let’s do this.
Spread that buffalo sauce on the bottom of the pie, and drizzle a bit of ranch dressing overtop. Pile on cheddar and monterey jack cheeses, a helping of crumbled blue cheese. Finish with the ranch seasoning. Throw that pizza in a hot oven (I go to 475 here, but you can even do 500 if you’re not chickenshit like me) until the cheeses are bubbling and oozing down the sides of the crust. You won’t need more than 15 minutes.
Slice that puppy up and serve it warm. I recommend lots of extra ranch, some more buffalo sauce if you need the heat, and chopped fresh basil for a pop of green. A beer is the perfect companion for the hand that isn’t holding a slice of pizza. I prefer cutting this one on the smaller side for better sharing, but go as big as you’d like. Don’t blame you for wanting a hefty portion for yourself.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pizza party!
Cider Caramelized Onion and Pear Pesto Pizza
buffalo cheddar ranch pan pizza
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 1/3 cup buffalo sauce
- 2 tbsp ranch dressing (recipe in notes), plus more for serving
- 1 cup cheddar cheese, cubed
- 1 cup monterey jack cheese, cubed
- 1/4 cup crumbled blue cheese
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp dried oregano
- 1/2 tsp dried fennel
- 1/4 tsp red pepper flakes
- 2 cloves garlic, minced
Instructions
- Preheat oven to 475 degrees for at least 30 minutes prior to baking, but preferably an hour.
- Drizzle 2 tablespoons of olive oil in a quarter sheet pan. Push the dough to the corners of the pan. Cover and rest while you prepare the rest of the ingredients.
- In a small bowl, toss together the parsley, dill, oregano, fennel, red pepper flakes, and garlic cloves.
- Uncover the pizza dough. Spread the buffalo sauce on the bottom, then drizzle the ranch overtop. Spread the cheeses evenly from edge to edge, topping with the blue cheese. Sprinkle the ranch seasoning on the cheeses.
- Bake for 12-15 minutes, until the cheese is melty and the edges of the crust crispy. Use a spatula to move the pizza to a cutting board, then slice and serve hot with extra ranch and buffalo sauce on the side.
