Ingredients:

  • 1 lb pizza dough
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 300g cooked chicken breast, shredded
  • 1/2 cup buffalo wing sauce
  • 1 tbsp unsalted butter, melted
  • 170g low-moisture mozzarella cheese, shredded
  • 30g gorgonzola cheese crumbles
  • 40g red onion, thinly sliced
  • 60g non-fat Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp dried dill and chives

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. In a small bowl, whisk together the 1/2 cup buffalo wing sauce and 1 tbsp melted unsalted butter.
  3. Toss the 300g shredded cooked chicken breast into the buffalo sauce mixture until every strand is coated.
  4. Take your 1 lb pizza dough and stretch it on a lightly floured surface into a 12 inch circle.
  5. Brush the dough with 1 tbsp extra virgin olive oil and sprinkle with 1 tsp garlic powder.
  6. Bake the naked dough for 5 minutes before adding toppings to ensure the center doesn't get soggy.
  7. Spread 170g shredded low moisture mozzarella evenly across the par baked crust.
  8. Distribute the saucy chicken and 40g thinly sliced red onions over the mozzarella. Scatter 30g gorgonzola crumbles specifically in the gaps to create pockets of intense, creamy flavor.
  9. Slide the pizza back into the oven and bake for 7-10 minutes. Wait for the edges to turn deep golden brown and the cheese to start forming those brown leopard spots.
  10. While the pizza bakes, whisk 60g non fat Greek yogurt with 1 tsp lemon juice and 1 tsp dried dill and chives.
  11. Remove the pizza from the oven and let it sit for 2 minutes. Drizzle the yogurt mixture in a zigzag pattern across the hot surface before slicing.