If you are using my homemade pizza dough; place a pizza stone or pizza pan in the oven, close the door, and preheat to 500 degrees F. If you are using store-bought, follow the instructions on the packaging of the dough.

In a medium skillet, heat the olive oil for a minute or two over medium/high heat. Add the chicken breasts and cook until slightly browned on each side, about five minutes. Add the vegetable stock and cover with a lid. Cook for ten minutes. Remove the lid, shred the chicken with two forks in the pan, and then add in the buffalo sauce. Cook for another ten minutes with the lid off until the buffalo sauce has thickened up substantially. Remove from heat and set off to the side until the pizza is ready to assemble.

To make the cheese sauce, melt the butter over medium heat in a small saucepan. Whisk in the flour, cook one minute. Whisk in the milk and then the cheese. Continue to whisk until the cheese has melted and the sauce comes together. Add salt and pepper to taste. Leave on the stove over low until you are ready to assemble the pizza.

Roll out the pizza dough on a lightly floured surface. If you are using my dough, remove the pan from the oven, sprinkle with whole wheat flour, and then transfer the dough to the pan. If you aren’t using my dough, place the dough on to your pizza pan/stone. Top the pizza with about ¾ of the cheese sauce. Spread it over the pizza leaving about a ½ inch edge. Top with the shredded buffalo chicken, grated cheese, blue cheese crumbles, and a drizzle of extra buffalo sauce. Sprinkle 1 tablespoon of cilantro over the top and bake either for 8-10 minutes if you are using my dough or to the instructions on the store-bought dough packaging.

Once cooked, remove from oven and top with the rest of the cilantro and the chopped green onions. Serve hot.