We may be geeks, but that doesn’t mean we don’t know how to create great things in the kitchen. Some of the best dishes – even snacks! – can be made quickly and easily as long as you know what you’re doing. Let’s get cooking!

We may have to rename this the Buffalo Chicken-ry for all the Buffalo chicken recipes I throw out here. But like I said during my BUFFALO CHICKEN SANDWICH edition, it’s just delicious. So, we’ve made the sandwich, one of the first Cookeries was a BUFFALO CHICKEN CALZONElet’s keep it going with the pizza.

The crust, obviously, is an important part of the pizza, though you have a lot of options on what to use depending on how you easy you want the process to be. This time around, instead of making the crust out of pizza dough – or even making the dough myself in the bread maker – I just went with a pre-made Boboli whole wheat crust.

With that taken care of, start to prep the chicken. Chop up a couple of medium-sized chicken breasts and toss them in a pan on the stove. Season them with black pepper and garlic (crushed or granulated, whichever you prefer) and keep it over the flame until cooked through.

While the chicken cooks on the stove, prep the Buffalo sauce. The link to the sandwich above has a good description of how to mix the sauce the Ferrari way. Once the sauce is mixed and the chicken is done, drop the chicken in the sauce to let it marinate for a little bit. Now would also be the best time to start heating the over to 400 degrees. Take a few minutes to step away from the kitchen to let the sauce sink in.

Once you’ve let it set for a few minutes, get your crust, a bottle of Bleu Cheese dressing and a container of crumbled Gorgonzola cheese (or crumbled Bleu Cheese, if you prefer).

Spread the dressing over the crust, as it’s replacing the traditional pizza sauce here. Then, take some of the crumbled cheese and sprinkle it over the dressing. Don’t use all of it, though. You’re going to need more of it in just a little bit.

Getting the chicken on the pizza is the next step. You want to get some of the sauce mixture that the chicken is marinating in onto the pizza, but you don’t want to overdo it. Take a serving spoon that can drain liquid and use it to pick up the chicken. Letting some of the sauce fall off the pieces of chicken should give you a good ratio when it gets down onto the crust. Distribute the chicken throughout the crust and let the sauce flow a little bit over everything.

Once the chicken is evenly distributed, throw some more of the crumbled cheeses on and finish the prep off by sprinkling some shredded mozzarella to the top of the pizza. You should be ready to toss that bad boy in the oven for about 10 minutes (maybe a little longer to let the cheese and the dressing settle a bit – use your best judgment) and enjoy a wonderful home-cooked meal.