Trim your chicken breasts and cut into thin pieces, keeping them similar in size. Season with salt, pepper, and Montreal chicken seasoning.
Place a frying pan over medium high heat and lightly coat with olive oil. Once hot, add in the seasoned chicken, cooking until no longer pink. Once fully cooked, add in ¼ cup wing sauce and toss the chicken to coat. Turn the heat down to low and let simmer for 2-3 minutes. Remove from heat.
Preheat the oven to 400 degrees.
Spread out your pizza crust on a floured baking sheet (or use a Silpat, like I did) and roll it out, if needed, into a rectangle.
In a small bowl, combine the remaining ¼ cup of wing sauce with ⅓ cup of ranch dressing and stir to combine. Spread it evenly over the pizza crust.
Top the sauce with the prepared chicken. (I didn't use quite all the chicken, the roll would have been too full, so I left a little bit out & ate it separately).
Sprinkle the shredded mozzarella & cheddar cheeses evenly over the chicken.
Looking at your rectangle, fold the long edges over about 2 inches on each side, then, from the short side, start rolling until you reach the end.
Place your roll seam side won onto your prepared baking sheet.
Sprinkle the top with a little garlic salt and an Italian cheese blend.
Bake in the center of the oven for approximately 13 minutes, checking after 10 minutes. Once it's golden, it's done.
Remove from the oven and let cool for 10 minutes before slicing into pieces. Enjoy!