• Gather your Blue cheese dough ingredients.
  
• Fill a measuring cup with 8 oz. of 90 degrees water. Use a thermometer to read accurately.
  
• In your same measuring cup with the warm water add in your yeast.
  
• Wait about 5 minutes for it to bloom. (bubbles on top)
  
• Let's prepare your mixer by adding your dough hook. (If you do not have a mixer, You can do the mixing by hand)
  
• Add your flour to your mixing bowl.
  
• Add in your yeast which by now should have bloomed.
  
• Add into your mixer the salt, honey, olive oil, Blue cheese crumbles and water.
  
• Now knead your dough by turning on your mixer starting out on the low setting. You do not want a mess in your kitchen and on yourself as well. Once incorporated, turn up your setting to medium.
  
• Knead your dough for about 5 to 6 minutes until you see it smooth and elastic and it pulls away from the mixing bowl.
  
• Using a large clean bowl drizzle some olive oil into it and make sure every inch of the inside of that bowl is covered in the olive oil so the dough can rise without sticking to the bowl.
  
• Place your dough into your bowl and cover it with saran wrap that has been sprayed or non stick spray (Pam) as well. This avoids the dough sticking to it also.
  
• Now place in a warm spot for 30 minutes. It should rise to double its size.
  
• Let's preheat your oven to 450 degrees.
  
• Let’s gather our toppings.
  
• On a cutting board you will place your roasted chicken. Next to it you will have your mixer bowl.
  
• Start to debone the chicken. Throwing away the bones, while at the same time you will be placing your chicken in the mixing bowl to shred.
  
• Let us change our mixing arm to a paddle.
  
• Place your mixing bowl full of chicken on your mixing stand and lower your paddle attachment.
  
• On low shred your chicken.
  
• While we are waiting, In a bowl combine your cholula and butter in the microwave for 30 seconds or until butter is melted.
  
• Mix well.
  
• Once chicken is shredded, pour in 1 cup of your buffalo sauce, and mix until combined. Set aside.
  
• After the dough has risen, let's prepare our work surface by flouring both our work surface and the rolling pin.
  
• Let’s remove the dough from the bowl and onto our work surface.
  
• Punch it down , knead, and roll into 3 balls.
  

Take one of your dough balls, wrap it and place in the freezer for future endeavors.

• Prepare two ½ sheet pans with parchment paper.
  
• Now remove the parchment and place on the smooth surface. Lightly flour your parchment and place your dough ball on top and roll out your dough thinly on top of your parchment into the rectangle shape of your parchment.
  
• Remember you have Blue cheese inside of this crust once it bakes it literally melts into the dough giving you a burst of blue cheese in every bite. Once it is perfectly shaped. Carefully pull the dough onto the baking sheet by pulling the parchment corners.
  
• Now brush your Buffalo sauce on top of your dough.
  
• Sprinkle some garlic powder on top.
  
• Place a thick layer of Shredded Mozzarella cheese on top of the Buffalo Sauce.
  
• Place a layer of your Shredded Buffalo Chicken on top of your cheese
  
• Place a thin layer of your Red onions on top of your shredded chicken.
  
• Place in the oven and bake for about 15 to 20 minutes (until golden brown and bubbly)
  
• When ready, remove from the oven.
  
• Now let's get ready to garnish.
  
• As garnish sprinkle some celery on top.
  
• Then sprinkle the carrots.
  
• You can also use some of the left over red onions for an extra bite of flavor.
  
• Drizzle Buffalo sauce.
  
• Drizzle Blue cheese salad dressing on top.
  
• Sprinkle Cilantro leaves and blue cheese crumple.
  
• Cut up your Pizza and enjoy it with a frosty cold beer or beverage of your choice.