1/2cupcrumbled blue cheese2 ounces—I used gorgonzola; swap feta for a more mild taste
1/2small red onionthinly sliced
2green onionsthinly sliced
Place rack in upper 1/3 of oven and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or dust with cornmeal or flour.
In a large bowl, whisk together the Buffalo sauce, garlic powder, and chili powder.
Add shredded chicken and toss to coat.
Place the dough on a lightly floured work surface and roll into a 11x14-inch rectangle. Gently transfer the rolled dough to a prepared baking sheet. Top with the chicken-sauce mixture, leaving a 3/4 inch border around all sides.
Sprinkle on the mozzarella, blue cheese, and red onion. Bake for 15-18 minutes, until the crust is crisp and golden. Sprinkle with the green onion. Slice and serve.
**Prep time does not include dough, as this will vary by the recipe used. If using the dough in the recipe, allow 45 minutes additional.
TO MAKE AHEAD: If using the dough listed in the recipe, it can be left to rise in the refrigerator overnight, instead of resting at room temperature for 30 minutes as directed in the recipe. Simply remove the dough from the refrigerator 45 minutes before you are ready to bake and proceed with the recipe as directed. If you are freezing half of the dough, do so before allowing it to rest at room temperature.