Buffalo Ranch Chicken Pizza

Heat oven to 450° F and place an oven rack on the lowest shelf.

Place a large, nonstick pan over medium-low heat. Once heated, add the buffalo sauce and cream cheese. Continuously stir to help the cream cheese melt and ensure there are no lumps. Pour in the ranch dressing and add the rotisserie chicken to warm. Stir to combine.

Remove from heat while you finish preparing the dough.

Next, combine the Greek yogurt and flour in a large mixing bowl or stand mixer. Using a spatula, fold to combine. Once you can no longer fold, use your hands to knead and form a large ball.

Lightly flour the counter and rolling pin. Roll out the dough and carefully transfer it to a prepared, Reynolds Wrap^® Non-Stick Foil-lined pizza pan. Press the edges of the dough toward the pan and smooth out any areas that may be thicker than others.

Brush the top of the dough with the olive oil. Bake for 5 minutes on the lowest rack.

Carefully remove from the oven and top with the buffalo ranch chicken, mozzarella cheese and cheddar cheese.

Bake for 5–8 minutes or until the cheese is melted and bubbly.

Garnish with chopped chives and a drizzle of both buffalo sauce and ranch dressing.