Just thought I'd contribute some Buffalo Chicken pizza variations to the cause. These recipes are from an article for Pizza Today that I wrote a few years ago... Don't feel you have to be exact with the ingredient proportions. I always include exact proportions for commercial recipes so that they can be properly food costed and will yield consistent results. For the home cook though, more or less should be according to taste.
They are pretty tasty
BUFFALO CHICKEN PIZZA SUPREME YIELD: ONE 12 INCH PIZZA
One pizza skin, ready to use
4 fl ounces (one quarter cup) creamy ranch dressing
1 tablespoon crumbled blue cheese
2 ounces Mozzarella, shredded or diced
1 cup cubed chicken with hot sauce
thinly sliced fresh celery
Build a pie by spreading the creamy ranch dressing over the pie shell, crumble the blue cheese evenly over the dressing. Sprinkle evenly with the Mozzarella, and top with the chicken mixture.
Bake until golden and bubbly.
Garnish with thinly sliced fresh celery
BUFFALO COMBO PIZZA YIELD: ONE 12 INCH PIZZA
One pizza skin, ready to use
4 fl ounces (one quarter cup) hot sauce
˝ cup (one half cup) diced chicken in hot sauce
2 ounces cubed or shredded blend of mozzarella and provolone or cheddar blend
1 ounce crumbled, cooked bacon
1 ounce each, thinly sliced green pepper rings and white onion rings
Creamy blue cheese dressing
Build a pie by spreading the hot sauce out evenly over the pie shell. Top with the chicken, the cheeses and bacon. Arrange the pepper and onion rings over all.
Bake until golden and bubbly
Garnish with generous drizzles of creamy blue cheese dressing**
(**tip: use a plastic squeeze bottle with the tip cut to about one half inch in diameter, to garnish the pizza with nice lines of dressing.)
Note: I use cooked chicken--roasted, grilled or poached. I really like to cook the chicken from the raw state with the hot sauce so it really absorbs the flavor. I also use Frank's Hot sauce a lot...In a pinch plain ground tomatoes doctored up with some Tabasco sauce is not bad either...
DIPP’IN BUFFALO WING PIZZA YIELD: ONE 12 INCH PIE
One pizza shell, ready to use
4 fluid ounces hot sauce
2 ounces Mozzarella and Provolone blend, diced or shredded
1 ounce fresh mushrooms, very thinly sliced
One cup crispy crust chicken cut into bite-sized pieces, with Buffalo sauce
Garnish: 4-6 ounces creamy blue cheese dressing in a ramekin
8 thin fresh carrot strips
8 thin fresh celery strips
Build the pizza by spreading the hot sauce evenly over the shell. Sprinkle over the Mozzarella-Provolone and mushrooms. Top with crispy crust chicken.
Bake the pie until golden and bubbly.
Cut the pie into 4 wedges and pull the wedges apart leaving a 1 or 2 inch space in the center of the pie. Place the ramekin of blue cheese dressing in the center and fill in the spaces between slices with carrot and celery sticks in a wheel spoke arrangement (2 of each in each space).
This novel presentation invites diners to dip a slice into the sauce or a carrot or celery stick. The effect is hot and cool, crisp veggies and warm soft pizza topping. Definitely an interactive type of pie, it is at once innovative and fun.