- 1 1/2 C Cooked Chicken (use something leftover in the fridge or--like I did in this recipe--precooked, pre-sliced frozen chicken)
- Olive Oil for Drizzling
- 2 TBSP Grill Seasoning
- 1 Pre-made Pizza Dough (frozen or homemade dough works too, it just adds a few extra steps)
- 2 TBSP Butter
- 1 TBSP Worcestershire Sauce
- 2 TBSP Hot Sauce (more or less to taste)
- 1/2 C Tomato Sauce
- 1 C Shredded Monterey Jack Cheese
- 1/2 C Blue Cheese Crumbles
- 3 Green Onions, chopped
Preheat oven to 425. Spread enough olive oil on the crust to lightly coat it and pop the crust into the oven for 5-7 minutes. Omit this step if you like a softer crust, but I recommend this step because this is a very heavy pizza. A crispier crust helps hold it together.
Meanwhile, if using frozen chicken pieces, place in a microwave safe bowl and microwave for 2-3 minutes, or just until defrosted. Chicken can still be cold because it still has to go into the oven. If using leftover chicken from the fridge, skip the microwave step. Then jump in here:
While in a bowl, drizzle olive oil over the sliced chicken; toss to coat. Then sprinkle with grill seasoning and toss again. Then, in a medium skillet or saucepan over medium heat, melt butter and stir in the Worcestershire, hot and tomato sauces.
Add the chicken to the sauce and stir to coat all of the pieces. Spoon some of the sauce onto the crust and spread evenly. Add the chicken pieces, making sure to scatter them evenly over the pizza.
Sprinkle the chopped green onions and top with the two cheeses. Bake in the preheated oven for 7-10 minutes, or until the cheese melts and browns slightly near the edges.
After removing the pizza from the oven, let it rest about 5 minutes before slicing to prevent the toppings from sliding off of the crust. Serve with ranch dressing for dipping and and a couple celery sticks just like a good basket of hot wings.