Preheat the Oven - Set the oven rack to the lowest position and set the temperature to 500ºF (260ºC).
Warm the Dough - Allow the prepared pizza dough to sit at room temperature for 30 minutes.
Coat the Chicken - In a medium bowl combine the shredded chicken and buffalo sauce. Set aside.
Oil the Pan - Lightly brush a large baking sheet or pizza pan with olive oil. Evenly sprinkle cornmeal on the pan, if desired.
Shape the Dough - On a lightly floured surface, stretch and shape the dough into a 10-inch circle—transfer to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide. Brush some olive oil on the edges to make the crust crispier when baked.
Add the Toppings - Spread the ranch dressing first, followed by the sauced chicken, mozzarella, cheddar, blue cheese, and onions.
Bake - Cook until the crust is golden brown and the cheese is melted and bubbly, about 10 to 12 minutes.
Serve - Garnish with extra crumbled blue cheese, green onions, and buffalo sauce. Slice and serve immediately while still hot.
Using my Pizza Dough Recipe: It makes enough for two pizzas. Double the topping ingredients, or use 1 crust and save the other for later.
Storing: Cover and refrigerate for up to 3 days.
Reheating: Place on a sheet pan and broil on the lowest rack until cheese is hot and bubbling, about 5 minutes. Alternatively, microwave in 15 to 30-second intervals until the cheese melts.