For the Buffalo Chicken Salad:

Combine the ingredients together and allow 2-4 hours before using.

Procedure:

Preheat grill on high.

Knead doughball with flour and stretch to approximately 10-in. diameter. Brush both sides of the dough with olive oil and season with salt and black pepper.

Spray some grill oil spray on a clean, hot grill and place the crust directly on the grate.

After approximately 45 seconds, turn the crust 45° and allow to grill on that side for another 30 seconds. Flip the crust over and grill for another 45 seconds turning 45° halfway through.

Immediately after removing from the grill, top the grilled crust with ½ oz. each of sliced red onion and crumbled blue cheese. Place in a 400°F oven for 3 minutes to finish cooking the crust and to slightly melt the blue cheese.

When the crust comes out the oven, top with 1 ¼ cups of Buffalo Chicken Salad and spread evenly.

Finish the pizza with ½ oz. shredded iceberg, ¼ oz. of sliced scallions, ½ oz. blue cheese and 1 oz. of Marzetti Ranch Dressing drizzled over the top.

Slice into 8 pieces and serve.