Sunday Funday Dough Recipe

Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Lightly oil a sheet of parchment paper. Stretch or roll pizza dough to a 12-inch round (or rectangle to fit baking sheet), leaving a slightly thicker rim. Brush dough lightly with 1 tablespoon olive oil.

Slice and batter onions

Peel the yellow onion and slice into 1/4-inch rings. Separate rings into loops. In a bowl whisk together flour, cornstarch, baking powder, cayenne, and 1 teaspoon salt. Stir in buttermilk to form a thick batter.

Heat 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, dip onion rings into the batter, shaking off excess, then gently lower into hot oil. Fry until golden and crisp, 2–3 minutes per batch. Remove to a paper-towel-lined tray and season immediately with a light pinch of salt. Reserve on a wire rack so they stay crisp.

Bake or air-fry frozen fries according to package directions until very crisp (usually 15–20 minutes at 425°F/220°C), seasoning with 1/2 teaspoon salt toward the end. If using homemade fries, cut, toss with oil and salt, and roast at 425°F (220°C) for 25–30 minutes turning once.

If chicken is not cooked, poach or roast chicken breasts until internal temperature reaches 165°F (74°C), then shred or dice. Toss shredded chicken with the 1/2 cup buffalo sauce until evenly coated.

Spread a thin, even layer of ranch dressing over the oiled dough, leaving the rim bare (about 2–3 tablespoons; you can thin ranch slightly with a tablespoon of water if too thick). Spoon the buffalo-coated chicken evenly across the dough.

Evenly distribute the hot fries across the pie, pushing them slightly into the cheese layer (this helps them adhere after baking). Scatter 1 1/2 cups shredded mozzarella over the pizza, reserving 1/2 cup for finishing.

Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating once if necessary, until crust is golden and cheese is melted and bubbly.

Remove pizza from oven and immediately sprinkle the remaining 1/2 cup mozzarella on top so it melts slightly from residual heat. Drizzle remaining ranch and additional buffalo sauce to taste (about 2–3 tablespoons each) in a zigzag pattern.

Top with reserved inferno onion rings and French's fried jalapeño strips. Finish with a light sprinkle of black pepper and chopped parsley if using. Let rest 2 minutes, then slice and serve.