Make the sauce: In a skillet over medium high heat, melt the butter.
Whisk in the flour and keep whisking until fully combined.
Keeping the whisk moving and add the cold milk. Whisk the liquid until it is combined, and add the Frank’s hot sauce, worcestershire, and cayenne pepper, if using. Bring the mixture to a boil, and cook for a few minutes, until the sauce has thickened.
Add a few spoonfuls of the Frank’s bechamel sauce you just made into the diced or shredded chicken, and toss to combine. This will prevent the chicken from drying out in the oven.
Assemble the pizza: Spread the remainder of the sauce all over the pizza crust, then top with the cheese, sliced heirloom tomato, sauced chicken, and onion, if you desire.
Bake at 450F for 10 minutes until the cheese has melted. Cut into slices and enjoy!
Notes
*For a milder sauce, simply leave out the cayenne pepper. But if you want to increase the heat, try adding 1 tsp of ground cayenne pepper to the sauce.**You may use storebought dough, a storebought crust, or homemade crust here. I have two recipes for pizza dough on my site, Semolina Pizza Crust and Pizza Dough made with bread flour and whole wheat flour. Parbaking is optional, but simply means it has been partially baked ahead of taking on the toppings so that it's more thoroughly cooked and crispy. I recommend parbaking at 450F for 5 minutes, before adding the other toppings.Storing leftovers: Keep in the fridge for up to 5 days. I recommend placing pieces of parchment paper between slices to prevent sticking.Freezing: Store in an airtight container for up to 3 months. I recommend placing pieces of parchment paper between slices to prevent sticking.Reheating: The oven is the best option. Place the slices in a 300F oven for 7-10 minutes, until warmed through and slightly crisp on the bottom. You may reheat straight from frozen as well, just add a few extra minutes to the reheating time. The microwave will also work, but will make the crust soggy.