In a medium bowl, toss the chicken with the hot sauce.
To Bake the Pizza:
Heat the oven to 450°F. Set a large pizza stone on the middle rack.
Set the stretched-out dough on a lightly floured pizza peel, and brush the dough with olive oil. Arrange the sliced chicken and blue cheese over the dough, and season with salt and pepper.
Slide the pizza from the peel onto the pizza stone. Bake until the crust is well browned and crisp and the cheese is melted and browned, 10 to 12 minutes. Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.
To Grill the Pizza:
Heat a gas grill to medium-high or prepare a charcoal fire with a moderate and a low zone (to build a two-zone fire, set a couple of layers of charcoal on one side of the grill and a sparse single layer of charcoal on the other side).
Grease a large baking sheet with olive oil and set the stretched-out pizza dough on top.
Carry the dough and toppings to the grill. Brush the top of the dough lightly with 1 Tbs. oil. Using both hands, set the pizza dough onto the grill grates (on the hotter part of the charcoal fire). Cook, covered on the gas grill, until the top of the pizza starts to bubble and the bottom gets nice grill marks (but does not burn), 2 to 3 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.
Flip the dough using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over charcoal, or reduce the heat to medium-low on a gas grill. Sprinkle with the sliced chicken and the blue cheese. Cook, covered, until the chicken heats through and the cheese melts, about 6 minutes.
Transfer the pizza to a cutting board, and sprinkle with chives or scallion greens just before serving.
Photo: Scott Phillips