Put your chicken breasts in a bag with Yogurt and HIdden Valley Original Ranch Seasoning Mix and mash around to coat well. Place in the fridge for about 1/2 hour if you can. If you cant, a few minutes will work also.
Preheat your Grill and your oven to 375 degrees.
On a pizza pan or cookie sheet, roll out and press your pizza crust to the edges, you can do this thin crust or regular crust, whichever you prefer. I prefer thin crust.
Remove the chicken from the yogurt marinade and put them on the grill - grill each side about 7-9 minutes until internal temperature reaches 165 degrees. Place on a plate and cover with foil to rest for about 15 minutes.
Place your pizza crust in the oven and bake it until it's golden brown and done - you wont bake again, so be sure it's done.
While crust is baking, chop your grilled chicken breast up into 1/2 dice and coat with buffalo wing sauce lightly in a bowl and set aside.
When crust is done, remove from oven and let it cool just a bit and then cover with ranch dressing spreading out as close to the edges as you can get it. You may need a little more dressing or a little less, depending upon the size of your crust.
Cover pizza with diced chicken and crumbled blue cheese, then sprinkle chiffonade spinach over the top.