Loaded Buffalo Chicken Pan Pizza

From a reel by Poggiolieats — watch the original

Ingredients

• 1 lb pizza dough, room temperature
• Olive oil
• Buffalo sauce
• Provolone slices
• Shredded low-moisture mozzarella
• Shredded Monterey Jack
• Shredded Oaxaca
• Shredded cheddar
• Cooked bacon, diced
• Rotisserie chicken, shredded
• Ranch
• Green onions, sliced

Instructions

1. Bring the pizza dough to room temperature.
2. Coat the bottom of a cast iron pan with olive oil.
3. Place the dough in the pan, spread it out gently, cover, and let it rest for approximately 2 hours.
4. Remove the cover and press the dough toward the edges of the pan.
5. Apply a thin layer of buffalo sauce and a layer of provolone slices.
6. Par-bake the dough at 475°F for 6 to 8 minutes until the edges begin to rise and the dough sets.
7. Remove from the oven and spread a light layer of the cheese mixture (mozzarella, Monterey Jack, Oaxaca, and cheddar) over the base.
8. Top with diced bacon, then spread a mixture of shredded rotisserie chicken and buffalo sauce over the cheese.
9. Add another layer of the cheese mixture.
10. Bake at 475°F for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
11. Allow the pizza to cool for 5 minutes.
12. Garnish with a drizzle of buffalo sauce, ranch, and sliced green onions.