In a large bowl, combine warm water, yeast, honey, and olive oil. Stir and let sit for about 10 minutes until foamy.

Mix in 2 1/2 cups of flour and 1 teaspoon of salt, stirring until a sticky dough forms. Knead in the remaining 1/2 cup of flour on a floured surface for a few minutes.

Coat a bowl with olive oil, place the dough inside, and cover with a towel. Let it rise in a warm spot for 1-1.5 hours until doubled in size.

While the dough rises, cook the chicken. Heat a skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, then cook until browned, about 10 minutes.

Add minced garlic to the skillet, cook for 30 seconds, then stir in buffalo wing sauce and melted butter. Coat the chicken thoroughly and remove from heat.

Once the dough has risen, punch it down and roll it out to your desired pizza shape. Place on a prepared baking sheet or pizza stone and let it rest for 10 minutes.

Preheat your oven to 425°F. Spread ranch dressing over the pizza dough, then sprinkle most of the fontina cheese on top.

Add the buffalo chicken, half the gorgonzola, and 2 sliced green onions. Sprinkle with the remaining fontina cheese.

Drizzle a little extra buffalo sauce over everything, then bake for 20-25 minutes until the crust is golden and the cheese is bubbly.

While the pizza bakes, make the guacamole. Mash avocado in a bowl with lime juice, cilantro, salt, and pepper.

Once the pizza is out of the oven, top it with the remaining gorgonzola, green onions, cilantro, and chives. Add dollops of guacamole across the surface. Slice and serve immediately!