Colin Wingerter

Dough: Combine yeast and warm water. Pour the yeast mixture into a bowl with 00 flour, a drizzle of honey, 1 tbsp sugar, 1 tsp salt, and 1 1/2 tbsp olive oil. Mix until a shaggy dough forms. Transfer to a floured surface and knead for 10-15 minutes. Transfer the dough to a bowl greased with olive oil, cover, and let it rise for 1-2 hours. Once risen, deflate the dough.

Chicken: Pat dry 2 chicken thighs and season to your liking (avoiding excessive salt or spicy seasonings). Sear the chicken on a cast iron pan greased with olive oil over medium-high heat. Add a clove of garlic and cook until a nice crust forms. Flip the chicken and baste with butter until the internal temperature reaches 165°F. Slice the cooked chicken into small pieces. In a separate pan, heat about 1 cup of hot sauce and at least half a stick (4 tbsp) of butter until melted together. Coat the sliced chicken in this buffalo sauce. This sauce will also serve as your pizza sauce.

Bacon: Cook bacon on medium-high heat until crispy. Chop the crispy bacon into fine pieces.

Veggies: Chop red onion and green onion into thin, small pieces.

Assemble: Preheat your oven to 500°F. Lightly spread melted butter all over your cast iron pan. Spread out the deflated pizza dough in the pan, inching the edges up the side to form a frisbee shape. Lightly coat the dough with olive oil (excluding the sides). Spread the cooled buffalo sauce (from the chicken) onto the dough. If the sauce is too thick, gently heat it until it comes together, but do not apply it when hot. Add cheese, bacon, buffalo chicken, and red onion. Bake for about 20 minutes. After baking, top with ranch and green onion. Enjoy!