Prepare the homemade pizza dough according to the instructions.
Preheat oven to 475ºF.
Roll the dough out into a 12-inch circle. You can also do this directly on your pizza pan. If you are using a pizza stone, do this step directly on your pizza peel. Spray your pizza pan with non-stick spray and dust lightly with flour. Once you’ve shaped the dough, gently transfer it to your prepared pizza pan. Cover and let rise for 10 minutes.
Brush the top of the dough with olive oil. Spread ½ cup cheese evenly over crust, leaving a 1-inch border around the edge. Drizzle 2-3 tablespoons of the hot sauce over the cheese.
Toss the cooked shredded chicken in the remaining hot sauce and spread it evenly on top of the crust. Top with remaining cheese.
Bake for 15-17 minutes, or until the crust is golden brown and the cheese has melted. Rotate halfway through the cooking time.
Let cool on a wire rack for 10 minutes. Drizzle with ranch and green onion just before serving.
Notes
Pizza dough: I prefer to use homemade dough but storebought dough can be used instead. My homemade dough makes enough for 2 pizzas. You can freeze half the dough or double this recipe for 2 pizzas.
Chicken: Leftover rotisserie chicken is perfect for this kind of pizza.
Hot sauce: I worked in a wing restaurant as my first job and Texas Pete is what we used for hot wings. It can be diluted with melted butter to make medium or milk sauce. You can also use any other buffalo/hot sauce you prefer.
Cheese: Choose low-moisture mozzarella cheese. Too much moisture will cause the pizza to be soggy or watery. You don’t have to shred the cheese yourself. Packaged shredded cheese works perfectly fine.
Make-Ahead Tip
Wrap baked and cooled pizza tightly in plastic wrap. Store it in the refrigerator for up to 3 days. Reheat before serving.
Baked and cooled pizza slices can be wrapped tightly and stored in the freezer for up to 3 months.