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 for 20 to 22 minutes or until golden brown.
Remove to Non-Stick Cooling Rack. Cut into squares using Pizza Cutter. Drizzle