INSTRUCTIONS

1. Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes.

2. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest.

3. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. 

4. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. 

5. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. 

6. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. 

7. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices.

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Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) 

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**Step-by-step pictures below if you need the guidance!