Shredded cheese (I used a mixture of mozzarella/cheddar), 3 to 4 ounces
Blue cheese crumbles, 1 tablespoons (optional)
Blue cheese dressing (optional for serving)
Position your oven rack within 6 to 8 inches of the top of the oven, and preheat your pizza stone for about 1 hour, using the highest setting possible (I use 550 degrees)
In the meantime, take your dough out of the refrigerator and let it rest at room temperature on a well floured surface for 1 hour, being careful not to degas the dough ball when you transfer it out of the container and onto your counter top
While the oven is heating up, season the chicken on both sides with a bit of salt and pepper and cook over medium heat until cooked through.
After the chicken cools, dice and toss with enough hot sauce so the chicken is well coated but not overly saturated.
Open your dough ball, forming your rim, and stretch until it is 14 inches.
Place your pizza skin on a lightly floured pizza peel and top with ranch dressing (as you would normally do with pizza sauce)
Spread the chicken mixture on top of the ranch dressing and then top with blue cheese (optional) and shredded cheese
Bake the pizza for 4 to 6 minutes, until the bottom is lightly browned.
Serve with blue cheese dressing if desired.
*This recipe makes one 14-inch pizza; I usually double it to make enough for 4
*The prep time is mostly inactive time, and does not include the time to make your own pizza dough, should you choose to make your own
Recipe by Feeling Foodish at http://feelingfoodish.com/buffalo-chicken-pizza/