chicken , Cheese , blue cheese
Best for: Game day on the patio — wing-night heat with a cool, creamy finish.
Everything good about Buffalo wings, laid over a charred crust: grilled chicken tossed in buttered hot sauce, mozzarella to hold it together, blue cheese for the funk, and a ranch drizzle at the end to cool the edges. The stone does the crisping; the grill does the rest.
Grill: Pizza stone on a covered grill at 500–550°F. Equipment: Pizza stone, grill with a lid, metal peel, small saucepan, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 40 minutes.
Buffalo chicken
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1/3 cup cayenne pepper hot sauce
- 2 tablespoons butter, melted
Pizza
- 1 lb pizza dough (homemade grilled pizza dough or store-bought), at room temperature
- 2 cups shredded low-moisture mozzarella
- 1/2 cup crumbled blue cheese
- 2 green onions, thinly sliced
- 1/4 cup ranch dressing, for drizzling
- 1 tablespoon cornmeal or flour, for the peel
Directions
Set the pizza stone on the grate and heat the covered grill to 500–550°F for a full 30 minutes. Rub the chicken with the olive oil, salt, and pepper.
Grill the chicken over direct heat for 5–6 minutes per side, until it reaches 165°F. Rest for 5 minutes, chop into bite-size pieces, and toss with the hot sauce and melted butter.
Stretch the dough into a 12-inch round on a peel dusted with cornmeal. Scatter the mozzarella over the dough, leaving a 1/2-inch border — there is no sauce layer; the chicken brings it.
Spread the Buffalo chicken over the cheese and sprinkle the blue cheese crumbles over the top.
Launch the pizza onto the stone and grill with the lid closed for 8–10 minutes, until the crust is charred at the edges and the cheese bubbles.
Rest the pizza for 5 minutes. Drizzle with the ranch, scatter the green onions, slice, and serve with extra hot sauce alongside.
Grilling tip: Add the ranch after the bake, never before — heat splits it, and the cool drizzle against the hot pizza is the whole point.
