Ingredients

• Two 8-ounce balls prepared pizza dough, each rolled into a thin circle
• 2 cups shredded chicken (I use a rotisserie chicken)
• 1/2 cup Buffalo sauce (or 1/4 cup hot sauce, such as Frank's, mixed with 1/4 cup melted unsalted butter)
• 2 cups shredded mozzarella
• 1/2 cup blue cheese crumbles
• 1 tablespoon minced chives
• Celery leaves, for garnish

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Instructions

1. Watch how to make this recipe.
2. Preheat a grill to medium-high heat for indirect grilling.
3. Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.
4. In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.
5. Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.