This Stuffed Crust Buffalo Chicken Sicilian Pizza layers mozzarella sticks into a thick, crispy crust and tops it with spicy buffalo chicken and cheese, then double-bakes for maximum texture and flavor.
Delivery in as fast as one hour.*
Prices vary by store
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Stretch the pizza dough to fit a large, greased sheet pan.
Line the edges of the dough with mozzarella sticks.
Fold the edges of the dough over the mozzarella sticks and press firmly to seal, creating a stuffed crust.
Cover the surface of the dough with a layer of sliced mozzarella cheese.
Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and top evenly with the chopped buffalo chicken.
Sprinkle the shredded mozzarella cheese over the buffalo chicken.
Return the pizza to the oven and bake again until the toppings are heated through and the cheese is fully melted.
Remove the pizza from the oven and slice into squares.
Drizzle generously with ranch dressing.
Drizzle with buffalo sauce.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Cover cooled pizza with foil or transfer to an airtight container; refrigerate up to 3 days. Reheat slices in a 350°F oven for 8–10 minutes.
18 x 13-inch sheet pan · oven
The first bake sets the crust and ensures the stuffed mozzarella cooks through; the second bake melts the toppings and browns the crust edges for maximum crispness and texture.
Yes, assemble the pizza up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 3–5 minutes to the first bake time if baking from cold.
Reheat in a 350°F oven for 8–10 minutes until the crust is crispy and cheese is melted. Avoid the microwave to prevent a soggy crust.
Yes, shred 2 cups of rotisserie chicken and toss with buffalo sauce to match the spice level and moisture of the homemade version.
Use a standard 18 x 13-inch half-sheet pan to accommodate the large sheet pan pizza dough without overflow.
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