Preheat the oven to 500 degrees F. If you have a pizza stone, place it in the oven to heat up. If you don’t have one, an upside down cookie sheet works well instead.
Stretch your pizza dough out into two ten-inch rounds.
In a small bowl, stir together the ranch dressing and buffalo sauce. Spread half onto each pizza.
Top pizzas with shredded chicken and sprinkle with the cheeses.
Shred the carrot and add to the pizza.
Bake for 9-10 minutes or until the crust is browned and the cheese is bubbly.
While pizza bakes, assemble the salad. Toss spinach with diced apples, sliced almonds and dressing; set aside.
When pizzas are done, drizzle with a little more buffalo sauce if desired. Allow the cheese to set for about 5 minutes before slicing. Serve with salad.