Wingless Buffalo Chicken Pizza

This makes 2 pizzas

2 Boboli pizza crusts (or any 2 ready made pizza crusts, regular or oblong;
flatbread ready made pizza crust is good too!)

1 lb. boneless, skinless chicken breasts (usually 2 breasts or 1 large)

Salt

Pepper

Montreal Seasoning, or any seasoning you like to season the chicken. Make it as spicy as you like.

1 16 oz. bottle Big Y Wing Sauce (Or your favorite wing sauce)

8 oz. bleu cheese crumbles

16 oz. (2 cups) Big Y Monterey Jack cheese

Optional Garnishes:

Bleu Cheese Dressing

Snipped green onions

Season chicken breast with a sprinkle of salt and pepper on both sides, then with your favorite spicy seasoning.  Now you can grill chicken until done, or bake it in the oven until done.  (I like baking it in the oven.)

Here's how to bake the chicken. Heat oven to 350 degrees. Put chicken in foil lined pan. Bake 25 minutes, turn chicken over.  Bake another 25 minutes. 

Allow chicken to cool a bit, then cut into bite sized pieces.  You can slice it thin or cut it into small chunks, and place in a bowl. Add 8 oz. wing sauce and toss to coat. At this point you can make your pizzas, or store chicken in sauce overnight in the refrigerator to make pizzas the next day.

Strategically place chunks of chicken on each crust.  Sprinkle liberally with bleu cheese crumbles, and top with Monterey Jack cheese. (1 cup cheese per pizza)

Bake pizzas directly on oven rack, (no pan) one at a time according to pizza crust package directions. You want the cheese melted on top and bottom crust nice and crispy.

Optional: garnish with snipped green onions and/or lightly drizzle with bleu cheese dressing.

(If you only want to make one pizza, freeze the chicken/sauce in a container and pizza crust for another day.)