Instructions

• Preheat the oven to its highest temperature (for example up to 550°F). If you have a pizza stone, place it in the oven while it preheats.
• In a small bowl, toss the 1 cup cooked shredded chicken with the 1/2 cup buffalo sauce until the chicken is evenly coated. Set aside.
• Place the pizza dough/crust (10–12 inch) on a pizza peel or on a piece of parchment paper on a baking sheet. Gently shape/stretch the dough with your hands into a 10–12 inch circle (do not use a rolling pin). Leave a slightly thicker edge for the crust.
• Spread about three-quarters of the 1/2 cup ranch dressing evenly over the dough, leaving a 1/2-inch rim around the edge. Reserve the remaining ranch for finishing.
• Evenly distribute the buffalo-coated chicken over the ranch layer. Sprinkle the 1/2 cup shredded mozzarella cheese, then the 1/4 cup crumbled blue cheese on top.
• Transfer the pizza to the oven: if using a pizza stone, slide the pizza (on the peel or on the parchment) onto the hot stone; if using a baking sheet, place the assembled (parchment-lined) baking sheet in the oven.
• Bake at the oven’s highest temperature for about 4–5 minutes, then turn on the broiler and broil for an additional 3–5 minutes, watching closely, until the cheese is bubbly and the crust is golden to your preference.
• Remove the pizza from the oven and let it rest 5–10 minutes. Drizzle the reserved ranch dressing over the pizza, sprinkle with the 1 tablespoon chopped green onion, slice, and serve.