Buffalo Chicken Macaroni and Cheese Pizza

This was pretty yummy. (Based on this recipe.)

• 1-1/2 cups of boneless, skinless chicken breasts, cut into cubes
• Sriracha sauce, to your liking (we used about 3 T)
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter
• 2 cups of milk
• 2 cups of shredded cheddar cheese
• 16 oz pasta (your choice, we used fuscilli)
• 4 slices of Provolone cheese
• 1/2 cup Blue Cheese Crumbles
• 1 rib of celery, thinly sliced
• Pizza doug

Instructions:

1. Make the your pizza dough (you should know the routine by now). And put on a pizza pan (we use a cookie sheet).
2. Cook chicken. Add the cooked chicken to another small mixing bowl, and toss in the Sriracha sauce, coating the chicken.
3. Next, make the macaroni and cheese. Cook your pasta, just before al dente, drain and set aside. In the meantime, melt your butter in a sauce pan. Once the butter is nice and bubbly, toss in the flour, and stir. Cook, and continue stirring on medium heat for about 4 minutes. Add in the milk, and continue cooking until you have a nice, thick sauce. Keep stirring as you do not want any clumps. Add the noodles to a mixing bowl, and toss in the cheese. Pour the thickened sauce into the bowl, and give a few good stirs. Season with salt and pepper.
4. To your pizza dough, lay down the four slices of provolone cheese, and arrange accordingly. To that, add on the macaroni and cheese, and spread that on top of the entire pizza, close to the edges. Top that with the cooked chicken, and shower with blue cheese crumbles.
5. Bake at 500 degrees for about 20-25 minutes or until the crust is nice and golden, and the macaroni and cheese is nice and bubbly.
6. Remove and drizzle a bit more Sriracha sauce over the top.