Buffalo Chicken Pizza

Source: The Pampered Chef

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