• Spray a sheet pan with nonstick cooking spray, lay out two Rhodes frozen white bread dough loaves, and top with a piece of plastic wrap sprayed with nonstick cooking spray.
• Set this aside for 4 to 7 hours or until the dough is puffy and room temperature. If using homemade dough, be sure the dough is room temperature and puffy.
• Preheat your outdoor pizza oven for 30 minutes or preheat a grill or oven as high as the temperature will go with a pizza stone or pizza steel in place for at least 30 minutes. Meanwhile, toss together the cubed or shredded chicken with 3/4 cup of Buffalo sauce in a medium bowl and set it aside.
• When the outdoor pizza oven, grill, or oven is fully preheated, sprinkle the pizza peel with a little semolina flour or cornmeal to keep the dough from sticking.
• Cut the puffy, thawed dough loaves in half. Roll all four halves into dough balls. If using homemade pizza dough, please divide it into 1/2 pound portions and roll those into dough balls.
• On a clean countertop, stretch or roll out one dough ball until it is between 1/8" and 1/4" thick. It does not matter if you roll it into a circular or oval or amorphous shape for that matter. The thickness is the important part.
• Transfer the dough to the dusted peel and shimmy it a little to ensure it is not sticking. If it sticks, lift each corner and sprinkle a little more semolina or cornmeal in place and blow gently to distribute it. Repeat until the dough does not stick.
• Scatter 1/4 of the sauced chicken over the top of the dough, leaving about 1/2" clear around the perimeter so you have a "handle" to eat it with. Shimmy or gently shake the peel again to be sure the dough isn't sticking.
• Sprinkle 1/4 of the cheese of your choice over the chicken. Once more, shake the peel to be sure the dough is not sticking.
• Carefully transfer the dough to your pizza oven or grill or oven.

To Cook Buffalo Chicken Flatbread in a Pizza Oven

• Close the pizza oven and cook for about 30 to 45 seconds, or until the dough is set up. Use a pizza turner or peel to turn the pizza 180º or halfway. Close the pizza oven again and cook for another 30 to 45 seconds, or until the crust closest to the flames is a deep golden brown.
• Turn the flatbread 90º or 1/4 turn, and close the pizza oven again. Cook for another 30 to 45 seconds before turning 180º once more and cooking until the flat bread reaches your desired doneness.
• Transfer the flatbread to a cutting board and let it rest for 5 minutes before topping with sliced green onions and a drizzle of bleu cheese dressing or ranch dressing and remaining Buffalo sauce, if desired. Serve hot, warm, or room temperature.

To Cook Buffalo Chicken Flatbread on a Grill or in an Oven:

• The length of time your flatbread will take to cook depends largely on how hot you can get your grill or oven. Unlike the pizza oven, you don't have to turn your flatbread once it's on the stone, so just begin checking for doneness at about 5 minutes. Depending on the thickness of your dough and the heat of your oven, it could take up to 20 minutes.
• Your flatbread will be done when the crust is firm, deep golden brown around the edges and underside with perhaps a little charring in spots, and sturdy enough to lift without flopping. The easiest way to check this is to slide the peel under the edge of your flatbread and lift it to look.
• When it reaches your desired doneness, use the peel to transfer the flatbread to a cutting board and let it rest for 5 minutes before topping with sliced green onions and a drizzle of bleu cheese dressing or ranch dressing and remaining Buffalo sauce, if desired. Serve hot, warm, or room temperature.