Buffalo Chicken Pizza

Buffalo Chicken Pizza

1 (10 ounce) package refrigerated pizza crust

2 plum tomatoes, seeded and chopped

1/2 cup celery, chopped

4 ounces mozzarella cheese, shredded

2 tablespoons fresh parsley, snipped

1/2 cup ketchup



1 tablespoon vinegar

1 teaspoon Tabasco pepper sauce

1/4 teaspoon salt

2 garlic cloves, pressed

1 1/2 cups cooked chicken, chopped

1/4 cup blue cheese or ranch dressing



Heat oven to 450 degrees F. Lightly sprinkle Rectangle Stone with flour.



Unroll pizza crust onto stone: roll out to edge using Dough and Pizza Roller.



Remove core and seeds from tomatoes. Coarsely chop tomatoes and celery with Chef's Knife; place in Classic Batter Bowl. Grate cheese into bowl using Deluxe Cheese Grater. Add parsley snipped with Kitchen Shears; set aside.



In small Batter Bowl, combine ketchup, vinegar, pepper sauce, salt and garlic pressed with Garlic Press. Chop chicken with Food Chopper. Add chicken to sauce mixture; mix well using Classic Scraper. Spread chicken mixture evenly over dough; top evenly with cheese mixture.



Bake

20 to 22 minutes or until golden brown. Remove to Non-Stick Cooling Rack. Cut into squares using Pizza Cutter. Drizzle with dressing. Serve using Mini-Serving Spatula.



Yield: 10 servings