Buffalo Chicken Pizza
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.
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.