Mix the flour, instant yeast, salt, sugar, olive oil and warm water in a bowl of your stand mixer. Attach the dough hook to the mixer and start on a low speed. Gradually increase the speed to high until a ball forms. Knead for 5 minutes.  If the dough is too sticky, add 1 tablespoon of flour. And if it is very dry, add a small amount of warm water to make it soft. Shape the dough into a ball. Place in the bowl and drizzle with olive oil. Cover with plastic loosely and allow to rise for about 45 minutes to 1 hour in a warm place.

*Alternatively you can use store-bought dough.

Preheat your oven to 500 ° F/ 260° C with the rack in the center. Line a baking tray/ sheet with parchment paper. Keep aside. If using a baking stone, start preheating it.

Combine the chicken, chives, cilantro, dried parsley, garlic, salt and buffalo sauce in a medium bowl.

Place the dough on the prepared tray and stretch it into a round with your hands. Don't fold it or over-work.

Spread the ranch dressing, layer on the chicken mixture and cheeses.

Bake in the preheated  oven for 10-15 minutes or until the crust is golden and the cheese has melted. Top with extra chives. Enjoy!