1. Preheat oven to 425 degrees. In a large bowl combine the Mozzarella and Asiago cheeses. Prepare the pizza dough and stretch it into a circle and place it onto your pizza pan. Bake for 8 minutes.

2. While the pizza dough is baking, prepare the hot sauce. In a small pot over medium heat add the butter and melt. Whisk in the flour, then pour in the hot sauce. I used 1/2 cup for a mild heat, but increase this amount to 3/4 cup for additional sauce and heat. Simmer about 2 minutes to thicken. Add the Worcestershire sauce, brown sugar, and garlic powder. Lastly, add in the shredded chicken and stir to coat the chicken in the hot sauce. Remove from heat.

3. Spread the Buffalo chicken mixture onto the prebaked pizza dough, leaving enough edge for a crust. Top with all of the Mozzarella Asiago cheese blend. Drizzle ranch dressing (as much as you’d like) over top, then sprinkle with as much Blue cheese as you’d like. Bake for 10-12 minutes. I usually bake for 12 minutes for a nice browned crust and browned and bubbly Mozzarella.

Garnish with diced scallions. Allow to cool slightly before slicing. Enjoy!