Recipe courtesy of Katie Lee
Show: The Kitchen
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20 min
20 min
4 servings (2 pizzas)
20 min
20 min
4 servings (2 pizzas)



Watch how to make this recipe.

Preheat a grill to medium-high heat for indirect grilling.

Place the dough circles on the hot side of the grill. Let cook for 1 minute, then flip with tongs, moving to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove to a platter or baking sheet.

In a large bowl, toss the shredded chicken with the Buffalo sauce. Divide the chicken mixture between the 2 grilled crusts and top with equal amounts of mozzarella and blue cheese crumbles. Put the pizzas back on the grill and grill until the cheese melts, just a minute or 2.

Sprinkle with chives and garnish with celery leaves. Cut into fourths and serve.

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