Cook the chicken: Start by heating olive oil in a skillet over medium heat. Add the shredded chicken and pour in buffalo sauce. Stir well to coat the chicken evenly, letting it simmer for 3–4 minutes until the sauce slightly thickens and clings to the meat. Turn off the heat and set aside to cool slightly.

Prepare the dough: Preheat your oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface into your preferred thickness. Transfer it onto a parchment-lined baking sheet or pizza stone. Lightly brush the edges with olive oil for a golden crust.

Assemble the pizza: Spread ranch or blue cheese dressing evenly over the dough, leaving a small border for the crust. Sprinkle half of the mozzarella and cheddar cheese mixture on top. Add the buffalo chicken evenly across the pizza, then scatter the red onions and the remaining cheese. If you love a stronger flavor, add some crumbled blue cheese here.

Bake the pizza: Place in the preheated oven and bake for 12–15 minutes, or until the crust turns golden brown and the cheese is melted and bubbly. If using a pizza stone, the bottom should be crisp and slightly charred — that’s perfect.

Add finishing touches: Remove the pizza from the oven and drizzle extra buffalo sauce over the top for a spicy finish. Garnish with chopped green onions to add a bit of freshness and crunch.

Slice and serve: Allow the pizza to rest for a few minutes before slicing. This helps the cheese set slightly and keeps the toppings in place. Serve hot and enjoy that tangy, spicy buffalo flavor balanced with creamy ranch and melted cheese.