Buffalo Chicken Recipe

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If oven cannot reach 500°F, preheat to highest setting.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size). Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel.

Brush the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a 1/2-inch edge for the crust.

Evenly distribute 1 to 1 1/2 cups shredded mozzarella (or torn fresh mozzarella pieces) over the oiled dough, leaving the crust edge clear.

Preheat a medium skillet over medium-high heat. While the pan heats, pat the chicken breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika (if using).

Add 1 tablespoon olive oil or a light spray to the hot skillet. Sear the chicken breasts 3-4 minutes per side until golden brown. Reduce heat to medium, cover, and continue cooking until the internal temperature reaches 165°F (74°C), about 5-8 more minutes depending on thickness.

Remove the chicken to a cutting board and let rest 5 minutes. Slice or shred the chicken into bite-size pieces or strips.

In a small saucepan or the same skillet over low heat, melt 2 tablespoons butter. Add 1/2 cup hot sauce and 1 teaspoon honey (if using) and stir until smooth and warmed through to make the buffalo sauce.

Toss the shredded/sliced chicken in the warm buffalo sauce until evenly coated. Reserve about 1-2 tablespoons of sauce for drizzling after baking if desired.

Distribute the buffalo-coated chicken pieces evenly over the mozzarella on the assembled pizza. Scatter 3/4 cup crumbled gorgonzola evenly over the top.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8-12 minutes, until the crust is golden and cheese is bubbling and starting to brown. Rotate once halfway through baking for even color.

Remove pizza from oven and let rest 2-3 minutes. Drizzle reserved buffalo sauce or 1/4 cup ranch/blue cheese dressing over the pizza, or serve the dressing on the side for dipping.

Sprinkle chopped fresh parsley and a pinch of red pepper flakes (if desired) over the pizza. Slice into 6-8 pieces and serve hot.