Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.
1 pound fresh pizza dough*
1¼ cups chopped roasted chicken*
½ cup of your favourite pizza sauce, divided
2 tablespoons cornmeal, divided
1 tablespoon all-purpose flour
2 tablespoons olive oil
½ teaspoon Italian seasoning
½ cup coarsely shredded mozzarella cheese
¼ cup blue cheese crumbles, divided
sliced green onion
and parsley leaves
* Fresh pizza dough and a rotisserie chicken, both from your supermarket’s deli, make these Buffalo Chicken Pizzas easy to put together.
 Let pizza dough rest on counter at room temperature for 1 hour before using.
 Preheat oven to 450°.
 Place a pizza stone in oven while oven is preheating. (A baking sheet can be used if a pizza stone is not available.)
 In a small bowl, combine chicken and ¼ cup buffalo sauce, tossing to coat. Set aside.
 Sprinkle work surface with 1 tablespoon cornmeal.
 Cut pizza dough into 8 equal portions. Place dough portions on work surface, and sprinkle lightly with flour. Using a rolling pin, roll out each portion into a 6-inch round.
 Brush each round lightly with olive oil. Sprinkle with Italian seasoning. Divide mozzarella, chicken, and 3 tablespoons blue cheese among rounds.
 Remove heated pizza stone from oven, and sprinkle with remaining 1 tablespoon cornmeal. Carefully place pizzas on pizza stone, and return to oven.
 Bake until pizza crusts are light brown, 8 to 10 minutes. Remove from oven, and drizzle with remaining 1/4 cup buffalo sauce and remaining 1 tablespoon blue cheese, if desired.
 Garnish with green onion, celery, and parsley, if desired.