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Ingredients
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Dough & Assembly
Sauce & Base
Chicken & Toppings
Finishing
Method
Dough & Assembly
Preheat and prepare dough
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and stretch or roll the 12-inch pizza dough into a 12-inch circle with an even 1/2-inch lip for the crust. Transfer stretched dough to a piece of parchment paper or a lightly oiled pizza peel.
Brush the outer 1/2 inch of the dough lightly with 1 tablespoon olive oil to create a golden crust when baked.
Sauce & Base
Mix 1/2 cup ranch dressing with 1/4 cup buffalo sauce in a small bowl until smooth and evenly combined. Taste and adjust heat by adding more buffalo sauce if desired.
Spread the buffalo-ranch mixture evenly over the stretched dough, leaving the oiled crust exposed (about 1/2 inch). Use the back of a spoon or an offset spatula to create an even layer.
Chicken & Toppings
If your cooked chicken is not already buffalo-flavored, toss 1 cup shredded/diced cooked chicken with 1 to 2 tablespoons additional buffalo sauce to evenly coat. This ensures the chicken has the signature buffalo flavor.
Evenly distribute the buffalo-coated chicken over the sauce-covered dough.
Combine 1 1/2 cups shredded mozzarella and 1/2 cup shredded cheddar in a bowl. Sprinkle the cheese mixture evenly over the chicken, covering most of the pizza but leaving the crust visible.
Scatter 1/4 cup blue cheese crumbles over the top for tangy pockets of flavor. Reserve the sliced green onions to add after baking.
Baking
Slide the pizza (on parchment or peel) onto the preheated pizza stone or a baking sheet and bake at 475°F (245°C) for 10–12 minutes, or until crust is golden and cheese is bubbling and lightly browned. Rotate the pizza halfway through baking for even color.
If you prefer a slightly crisper crust, bake an additional 1–2 minutes, watching closely to avoid over-browning.
Finishing
Remove pizza from oven and transfer to a cutting board. Immediately drizzle 2 tablespoons extra buffalo sauce over the hot pizza in a thin zigzag pattern for extra heat and visual appeal.
Scatter the thinly sliced green onions (2 tablespoons) and 1 tablespoon chopped parsley over the pizza. Serve with 1/4 cup ranch or blue cheese on the side for dipping.
Slice into 8 slices and serve hot.