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Buffalo Chicken Pizza



  • 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


  1. Heat oven to 450 degrees F. Lightly sprinkle Rectangle Stone with flour.
  2. Unroll pizza crust onto stone: roll out to edge using Dough and Pizza Roller.
  3. 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.
  4. 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.
  5. Bake for 20 to 22 minutes or until golden brown.
  6. Remove to Non-Stick Cooling Rack. Cut into squares using Pizza Cutter. Drizzle with dressing.
  7. Serve using Mini-Serving Spatula.

Yield: 10 servings

Recipe credit: Pampered Chef


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