Add the chunks of chicken breast to a small bowl. Add buttermilk and 1 teaspoon of salt to the bowl and mix well with the chicken. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.

In the bowl of a food processor, blend ingredients for the blue cheese avocado dressing until smooth. Set aside in the refrigerator until ready to serve.

In a small bowl, whisk together ingredients for the buffalo sauce. Set aside.

Preheat oven to 350°F and add pizza stone to the oven to preheat. Roll out pizza dough to desired shape.

Add to hot pizza stone and pre-bake for 5 to 7 minutes until just starting to turn golden brown. Set aside.

Combine flour, baking powder, cayenne pepper, onion powder, and pepper for the fried buffalo chicken is a large sealable bag. Seal and shake the bag well to combine the dry ingredients.

Using a slotted spoon, drain the chicken pieces over the bowl and then add to the bag with the flour mixture.

Once all the chicken has been added to the bag, seal the bag and shake well until all of the chicken pieces are covered with the mixture.

In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.

Add the chicken pieces, frying about 5 at a time, for about 4-5 minutes until the chicken is golden brown. You may want to cut a piece open to make sure there is no pink inside or you can test the chicken with a thermometer, making sure it reaches at least 165°F.

Drain on a pan lined with paper towels. Once all the chicken is fried, add to a small bowl with 1/2 the buffalo sauce. Mix until all the chicken has a good coating of sauce.

Spread the remaining 1/2 of the buffalo sauce on the pizza crust. Top with mozzarella cheese and sliced red onion.

Bake for 5 minutes, or until melty and bubbling. Remove from oven. Top with chicken, blue cheese crumbles, chopped chives and chopped parsley.

Drizzle over blue cheese avocado dressing. Serve immediately.