Buffalo Chicken Skillet Pizza

Sprinkle yeast over the warm water.

In a stand mixer, combine the flour and salt with the paddle running on low. Add the olive oil, mix for about 15 seconds, then pour in the water/yeast mixture. Mix on low until a ball forms. Drizzle a large aluminum bowl with olive oil and add the dough, tossing to coat with oil. Cover and refrigerate until ready to use. (This makes enough dough for 2 pizzas. You will only need half of the dough.)

When ready to bake, take dough out of refrigerator and let come to room temperature. Preheat oven to 500°F.

For the toppings, heat olive oil in a saute pan over medium high heat and add the onions; sprinkle with sugar and salt and stir. When they start turning translucent, turn the heat down to medium low. Saute for about 7-10 minutes or until nice and caramelized; remove from heat.

Mix the shredded chicken with the Buffalo sauce and set aside.

Generously grease a cast iron skillet with olive oil. Using about half of the pizza dough, spread it with your fingers in the skillet, pushing up on the sides. This is kinda sorta deep dish. Drizzle first more olive oil, then Buffalo sauce (I used a spoon to spread it out evenly), then caramelized onions, chicken, and then cheeses. Sprinkle with parsley and throw it in the oven for about 12-15 minute or whenever cheese is bubbling enough to make you happy.

Dip, dip, dip in bleu cheese dressing!

Store the rest of the pizza dough covered in the refrigerator for up to 1 week.