This Buffalo Chicken Pizza is simple and delicious! Enjoy one of your favorite pizzas at home, with this simple, no-rise crust.
In a large bowl whisk together the yeast and water. Allow to set for 5 minutes, or until yeast is foamy. Add the sugar, salt, olive oil, and flour. Mix for one minute with the dough hook or by hand.
Knead the dough by hand, or with a mixer and dough hook (on low medium speed) for 7 minutes. If the dough is too wet add a bit more flour. No more than 1/4 cup. After kneading your dough should be smooth and elastic. Poke it with your finger, and it should slowly bounce back. If it doesn't bounce back, keep kneading, it's not ready yet.
Shape the dough into a ball and leave it in the bowl, covered with a towel to keep it from drying out. Proceed to the next step.
Preheat oven to 425 degrees. While the oven is heating up, add the alfredo sauce and blue cheese crumbles to a small sauce pot, and heat until warmed through, whisking to help the blue cheese melt. Set aside to cool.
In a large bowl toss the popcorn chicken with just enough buffalo sauce to coat the pieces thoroughly. You can use more or less, depending on the amount of spice you want. Set aside.
Remove the dough from the bowl, and place it onto a large 16 inch pizza pan that has been greased and dusted with corn meal. Proceed to roll out and flatten to fit the pan. You can create a small edge around the sides of the dough, or not, it's up to you.
Pour and spread your blue cheese alfredo sauce evenly across the dough. Top with your chicken, shredded mozzarella, and additional blue cheese (optional). Bake for 15 to 20 minutes, until the crust is a golden brown.