Preheat oven to 450F°. Heat a medium to large skillet. Meanwhile, chop uncooked chicken breast into bite size chunks. Transfer chicken to a medium bowl, add 1/4 cup buffalo sauce. Toss until chicken is coated completely. When skillet is hot, carefully toss in chicken. Occasionally shake your pan to loosen the chicken. Carefully inch in a spatula or tongs to spread and loosen any chunks that are being difficult. Cook chicken for roughly 5-8 minutes or until chicken is fully cooked. Remove from heat, toss into a medium bowl (use the old one if it's still handy), coat with remaining 1/4 cup buffalo sauce.
Lightly grease a cookie sheet with oil. Stretch and spread dough into the size and shape you wish. This dough is remarkably easy to work with. Pull lightly every so often and then let gravity do the rest of the work. Plop it onto your pan and stretch some more if needed. Coat dough with blue cheese dressing. Only enough to cover. If you don't need 1/2 cup, don't use it. It will all depend greatly on how big you stretch your dough but 1/2 cup worked perfect for me.
Top dressing with chicken and buffalo sauce. Let any remaining sauce from the bowl drizzle onto the pizza.
Sprinkle with cheese and toss around some chopped scallions.
Bake at 450F° for 15-18 minutes or until crust is crisp. Slice and serve warm.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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