More Great Recipes: Main Dish | Oven | Pizza | Vegetarian

Buffalo Chicken Pizza

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Member since 2006

Serves | Prep Time | Cook Time 20 to 22


1 package (10 oz.) refrigerated pizza crust
2 plum tomatoes, seeded & chopped
1/2 cup celery, chopped
4 oz. mozzarella cheese, shredded
2 tbsp 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

Preheat oven to 450°F.

Lightly sprinkle a rectangle stone with flour. Unroll pizza crust onto stone: roll out to edge. (You may use round pizza sheet also, I like my stone though)

Remove core & seeds from tomatoes.

Coarsely chop tomatoes and celery, place in a bowl.

Grate cheese into bowl.

Add parsley (snipped with scissors or chopped roughly); set aside.

In small bowl, combine ketchup, vinegar, pepper sauce, salt and garlic.

Chop chicken.

Add chicken to sauce mixture; mix well using. Spread chicken mixture evenly over dough; top evenly with cheese mixture.

Bake 20-22 minutes or until golden brown.

Remove to cooling rack.

Cut into squares using pizza cutter.

Drizzle with dressing.


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