A few tips: Letting the cast-iron pan preheat in a blazing hot oven will help ensure a crispy bottom crust, just be careful getting it in and out of the oven. You can use rotisserie chicken or your own leftovers. But what really makes this recipe stand out is the blue cheese dressing, which is mild enough to convert the blue cheese adverse. We used Lodge’s 17" cast iron skillet because we like the ease of the double handles.
- 1 lb. homemade or store-bought pizza dough
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 cup hot sauce (preferably Frank’s)
- ½ cup prepared marinara sauce
- ¼ cup (½ stick) unsalted butter
- 2 cups cooked chicken, torn into bite-size pieces
- ½ cup whole-milk plain yogurt (not Greek)
- 2½ oz. mild blue cheese, crumbled (about ½ cup), divided
- ½ tsp. freshly ground black pepper, plus more
- All-purpose flour (for dusting)
- 9 oz. mozzarella cheese, shredded (about 2 cups)
- 2 celery stalks, thinly sliced
Place a rack in upper third of oven. Place a large cast-iron skillet on rack and preheat oven to 500° (or as high as your oven will go). Place pizza dough in a large bowl, pour a little oil over, and turn to coat. Cover bowl with plastic and let dough proof at room temperature while pan and oven heat up.
Meanwhile, cook hot sauce, marinara sauce, and butter in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Stir in cream, reduce heat to low, and simmer, stirring occasionally, until slightly thickened and warmed through, about 10 minutes.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add chicken, toss to coat, then add ¼ cup Buffalo sauce. Cook chicken, tossing occasionally, until heated through, about 2 minutes. Reduce heat and simmer, stirring often, until chicken is well coated and sauce is slightly thickened, about 5 minutes.
Meanwhile, whisk yogurt, lemon juice, celery salt, garlic powder, ¼ cup blue cheese, ½ tsp. pepper, and 2 Tbsp. water in a small bowl, adding more water if sauce seems too thick (it should be pourable); set aside.
Turn out dough onto a lightly floured work surface. Shape with your hands into a round that’s slightly larger than the cast-iron skillet you’re using. Take hot skillet out of oven (watch that handle!) and place on a heatproof surface. Add a little flour to pan. Lay dough in skillet, then work edges of dough up sides of skillet with your fingertips (use a rubber spatula or wooden spoon if you’re nervous about touching the hot pan). Drizzle a little oil around inside edge of pan so that it trickles behind and underneath dough, which will encourage browning and help it release.
Spread about ⅓ cup Buffalo sauce over dough. Arrange mozzarella over, then top with remaining ¼ cup blue cheese. Arrange chicken mixture on top.
Bake pizza on top rack until crust and cheese are nicely browned, 15–20 minutes. Transfer skillet to stovetop (again, watch that handle!) and let pizza rest a few minutes. Using a spatula, slide pizza onto a cutting board or platter.
Arrange celery over, then top with reserved blue cheese dressing. Season with pepper, then drizzle with oil.
Do Ahead: Buffalo sauce can be made 5 days ahead. Transfer to an airtight container and chill. Blue cheese dressing can be made 1 week ahead. Transfer to an airtight container and chill.