buffalo cheddar ranch pan pizza
Some serious tailgate grub. Messy, cheesy, gooey...just how any pizza should be.
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.
Notes
*Homemade ranch: Combine 1 cup of plain whole milk Greek yogurt, 2 tbsp lemon juice, 2 tbsp fresh chopped chives, 1 tbsp dried parsley, 1 tsp each of garlic and onion powder, and 1 tsp dill in a jar or bowl. Thin with 2-4 tablespoons of buttermilk, and season to taste with salt and pepper. Ranch keeps great in the fridge for up to a week.