1 pound chicken breasts
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (like McCormick Montreal Seasoning)
1 pizza dough
Cornmeal handle dough (you can use flour as well)
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, (to taste)
1/2 cup tomato soup (you can use tomato sauce but I think soup gives a better flavor)
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles (optional)
3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook throughly.
Stretch dough to form pizza into cookie sheet using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato soup/sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.