Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.

Sprinkle flour over a clean work surface (reserve a little for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.

While dough rests, thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a large pan over medium-high heat.

Open package of chicken* and drain off any excess liquid.

Add scallion whites, chicken, salt, and pepper. Cook, stirring, until scallions are softened and chicken is browned and cooked through, 4-6 minutes.

Reduce heat to low; add hot sauce and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring, until butter has melted and chicken is evenly coated, 1-2 minutes.

Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.

Cover dough with a clean kitchen towel; let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

Spread each dough oval with one packet of Buffalo sauce, leaving a 1-inch border. Sprinkle with mozzarella, then top with chicken mixture. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Drizzle pizzas with ranch and top with scallion greens.

Slice as desired. Divide between plates and serve.