Ahhh leftovers. That thing you absolutely despised as a kid, but now desperately look forward to as an adult. Looking back, the quality of leftovers hasn’t changed at all…it’s more of an internal transformation. I love what we cook and would probably eat the same meals over and over again if I could! But, on the other hand, there are definitely some recipes that are better suited for “top-tier leftover status” than others. Take a fish dinner, for example. Not great for leftovers. But a really amazing pasta, or an incredible soup? Now we’re talking!
The main recipe we’re going to be breaking down today is a cult-favorite in our kitchen. My mom has mentioned it in some of her posts of the past, but in our group of six, it can be really hard to please everyone. Not only is this Sheet Pan Buffalo Chicken Pizza consistently requested on repeat, it’s also one of the best choices for leftovers. Picture everything you want a pizza to be – cheesy, savory, creamy, AND a little spicy thanks to the chicken and buffalo sauce – and then picture that again a day later. It holds its own, that’s for sure.
Pro tip: We recommend doubling the buffalo sauce and ranch if you’re serving a big group. That way, you can have some for dipping and some to save for the next day.
Other ideas…
Other than just this pizza, though, we’ve found that anything carb-related is a great saver. Pizza, pasta, rice, casseroles, soups…you name it. The Cheesy Zucchini Chicken and Rice Bake from our Rainy Day post is another one of my go-to’s for leftovers. The recipes that reheat the best really take the cake.
Our best advice when it comes to making these dinners, though, (and crossing your fingers that it will be just as good later) is to make something that really excites you. If it’s something you think you’d really look forward to that next day, you made the right choice!
This way, all the effort you put into making the dish will come back tenfold…because you’ll actually want to eat it again and again. No matter if it’s a perfect replica or not.
Here are some other reasons why leftovers just make sense (and why everything you make should aim to be leftover-worthy):
- Dishes like this go a long way! No need to worry about what’s for lunch the next couple of days…you’re covered.
- It takes time, but it makes a lot, so even if you’re entertaining and making these, you’ll still get to reap the fruits of your labor tomorrow (at least a little).
- It’s cost effective! One meal? Lasting days? No joke, this pizza will satisfy until the bitter end.
Eventually, once you make these enough, you’re going to start experiencing the same problems I have (which, looking back, are really good problems) – choosing which ones to eat first! So let’s get to cooking and let us know in the comments what your favorite save-friendly meals are. Maybe we’ll give them a try next!
Buffalo Chicken Pizza
Ingredients
- 1/2 lb pizza dough
- 1 cup cooked shredded chicken
- 1/2 cup buffalo sauce
- 2 tbsp chopped fresh chives
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/2 cup fresh cilantro or parsley, chopped
- 1-2 cloves garlic, grated
- 1/2-1 tsp fennel seeds
- 1 pinch red pepper flakes
- 1 cup shredded whole milk mozzarella
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan or asiago cheese
- ranch, for topping
For the Buffalo Sauce
- 1/2 cup hot sauce (we like Frank's Red Hot)
- 1/2 cup olive oil or melted butter
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
- Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.
- In a bowl, combine the chicken, buffalo sauce, chives, parsley, and dill.
- To make the herb seasoning. In a bowl, combine the cilantro/parsley, 1-2 cloves grated garlic, fennel seeds, and a pinch of red pepper flakes.
- To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of buffalo sauce if you'd like, then layer on the chicken and cheeses. Sprinkle the herb seasoning over top.
- Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh cilantro, additional buffalo sauce and/or ranch. ENJOY!
For the Buffalo Sauce
- Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked, paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup.
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