1 pound refrigerated pizza dough, at room temperature
1 stick (8 tablespoons) unsalted butter
1/2 cup hot sauce
1 1/2 cups shredded rotisserie chicken
1 1/2 cups shredded mozzarella
2 tablespoons crumbled blue cheese
1 scallion, sliced on the bias, for garnish
Special equipment: a pizza stone
- Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside.
- Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan.
- Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top.
- Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top.