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Ingredients
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Dough & base
Chicken & sauce
Cheeses & toppings
Finish & garnish
Method
Dough & base
preheat oven
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, line with parchment or lightly oil.
On a lightly floured surface or parchment, stretch or roll the pizza dough into a roughly 12-inch round (or desired size). Transfer to a pizza peel or baking sheet dusted with cornmeal or flour. Brush the dough surface lightly with 1 tablespoon olive oil to help crisp and create a slight barrier for sauce.
Chicken & sauce
cook chicken
Pat the chicken dry and season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Heat a skillet over medium-high heat with 1 tablespoon neutral oil (optional). Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes.
shred & toss in buffalo sauce
While chicken rests, melt 2 tablespoons butter in a small saucepan over low heat. Stir in 3 tablespoons Frank's RedHot (and 1 tsp honey if using) until combined and warmed. Shred the cooked chicken with two forks, place in a bowl, pour the warm buffalo sauce over the shredded chicken and toss until evenly coated. Reserve a tablespoon of sauce for finishing if you like extra heat.
Assembling pizza
Lightly sprinkle the stretched dough with 3/4 cup shredded mozzarella, leaving a 3/4-inch border for the crust.
Evenly distribute the buffalo-coated shredded chicken over the cheese layer.
Scatter the remaining 3/4 cup mozzarella and 1/2 cup sharp cheddar over the chicken to create an even cheese melt and spotty cheddar flavor.
Sprinkle 1/2 cup crumbled blue cheese evenly over the top and add the 1/4 cup thinly sliced red onion and 1/4 cup chopped celery for crunch. Reserve the chopped green onions for garnish after baking.
Baking & finish
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly and starting to brown.
Remove pizza from oven. Immediately sprinkle chopped green onions over the hot pizza. Drizzle 2–3 tablespoons blue cheese dressing in a zigzag or dot pattern across pizza (or serve on the side). If you reserved extra buffalo sauce, drizzle a teaspoon or two for extra heat.
Let the pizza rest 3–4 minutes to set, then slice into 6–8 pieces.
Serve
Serve warm with extra blue cheese dressing or ranch and additional hot sauce on the side. Provide celery sticks if desired to echo classic buffalo wings.