Buffalo Chicken Pizza

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Buffalo Chicken Pizza

1. Pull the 16 oz pizza dough from the fridge and let it sit at room temperature for at least 30 minutes so it stretches easily. 2 min
2. Pat 1¼ lb boneless skinless chicken breasts dry, rub with 1 tablespoon olive oil, ½ teaspoon garlic powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 4 min
3. Position a rack in the lower third of the oven and preheat to 475°F; dust a large rimmed baking sheet with 1 tablespoon cornmeal. 15 min
4. Timing-sensitive step. Cook the seasoned chicken breasts in a medium skillet over medium-high heat for 6 minutes per side until cooked through (internal temp 165°F), then transfer to a cutting board. 14 min
5. Let the chicken rest 5 minutes, then shred it with two forks into bite-sized pieces. 5 min
6. In a bowl, toss the shredded chicken with 1 tablespoon unsalted butter (melted) and ¼ cup Frank's RedHot buffalo sauce until evenly coated. 3 min
7. On a lightly floured surface, stretch and press the pizza dough into a roughly 14-inch oval or rectangle and transfer it to the cornmeal-dusted baking sheet. 5 min
8. Spread the remaining ¼ cup buffalo sauce evenly over the dough, leaving a ¾-inch border, then scatter 8 oz shredded mozzarella over the sauce. 3 min
9. Distribute the buffalo-tossed chicken evenly over the mozzarella, then scatter 2 oz blue cheese crumbles on top. 2 min
10. Bake on the lower rack for 13–16 minutes until the crust is deep golden and the cheese is bubbling and lightly browned at the edges. 15 min
11. Slide the pizza onto a cutting board, drizzle with 3 tablespoons ranch dressing, and top with the sliced celery and scallions; slice into 8 pieces and serve immediately. 3 min

Crisp Celery and Carrot Slawside

1. Thinly slice 3 celery stalks on the bias, peel and julienne (or coarsely grate) 2 carrots, and very thinly slice ¼ red onion; place all in a large bowl. 10 min
2. In a small bowl whisk together 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. 3 min
3. Roughly chop 2 tablespoons fresh flat-leaf parsley. 2 min
4. Pour the dressing over the vegetables and toss well to coat; taste and adjust salt if needed, then fold in the parsley and serve alongside the pizza. 3 min