If using store-bought pizza dough, follow package instructions. If homemade, roll it out into a large circle that fits your pizza stone or baking sheet.

Preheat your oven to 400°F (200°C).

Roll out the dough and cut it into strips about an inch wide.

Tie each strip into a knot and place them on a greased baking sheet.

Melt butter in a small bowl and add minced garlic. Brush this mixture liberally over the knots and sprinkle with a pinch of salt.

Bake for 10-12 minutes until golden and fragrant.

Combine your shredded chicken with Buffalo sauce in a bowl until evenly coated. Adjust the spice level to your liking.

Once the garlic knots are baked, arrange them in a circular pattern around the edge of your rolled-out pizza dough, forming a crust.

Pour ranch dressing in the center of the dough as your base.

Top with the Buffalo chicken mixture and sprinkle shredded mozzarella generously on top.

Transfer the pizza to your preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and the dough is cooked through.

Optional: In the last 5 minutes of baking, sprinkle with additional cheese on top for that extra gooey factor.

Remove from the oven and let it cool for a few moments. Top with fresh green onions or blue cheese if desired. Slice and dig in!