Instructions

1. Gather the ingredients. Preheat the oven to 475 F with a rack in the lower third position (if you have a pizza stone, place stone on rack to preheat).

2. Stir together 2 cups (8 ounces) shredded rotisserie chicken and 1/2 cup buffalo sauce in a medium bowl until evenly coated. Set aside.

3. Gently stretch and shape 1 pound pizza dough into a 13-inch round: gently press the dough into a flat round disk on a lightly floured surface. Working from the center towards the edges in a circular motion, use your fingertips to gently push the dough outward. Grab the edge of the dough and let the dough hang straight down. Rotate the dough in your hands and let gravity help stretch the dough.

4. Place the dough onto a large rimless baking sheet (or a floured pizza peel if using a pizza stone), and use your fingertips to adjust the shape as needed into a 13-inch round.

5. Evenly spread 1/3 cup ranch dressing over the dough, leaving a 1/2-inch border around the edges.

6. Sprinkle the dough evenly with 8 ounces low-moisture part-skim mozzarella cheese, shredded (about 2 cups), then top with reserved buffalo chicken mixture. Top with 1/4 cup thinly sliced red onion, 1/4 cup blue cheese crumbles, and 2 tablespoons sliced scallions.

7. Place the baking sheet in the oven (or if using a pizza stone, slide the pizza from the peel directly onto the hot pizza stone). Bake until the crust is deeply golden and the cheese is melted, 12 to 15 minutes. Slide the pizza onto a large cutting board.

8. Garnish with additional scallions and a drizzle of ranch dressing, if desired. Slice into 8 equal slices, and serve.