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 pan: roll out to edge.

Remove core & seeds from tomatoes. Coarsely chop tomatoes and celery with a knife; place in a bowl. Grate cheese into bowl using grater. Add parsley snipped with kitchen shears; 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. Serve

Yield: 10 servings