BUFFALO CHICKEN PIZZA

By SAEGERMA

Ingredients

• 2 LBS CHICKEN TENDERS
• 1/2 CUPS FRANKS HOT SAUCE
• 1/4 CUP CHICKEN BROTH
• 2/3 CUPS BLEU CHEESE DRESSING
• 1 CUP SHREDDED REDUCED FAT MOZZARILLA
• 4 CLERY RIBS CUT INTO 2 INCH PIECES
• PIZZA CRUST

Preparation

Step 1

SPREAD 1/3 CUP DRESSING ONTO PIZZA CRUST
HEAT OVEN TO 450
PLACE CHICKEN TENDERS IN SKILLET AND COVER WITH COLD WATER,BRING TO BOIL REDUCE HEAT AND SIMMER FOR 8 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH
SLICE INTO LONG STRIPS
IN BOWL MIX TOGETHER HOT SAUCE & BROTH ADD CHICKEN STRIPS AND TOSS TO COAT
SCATTER 1/2 OF THE CHICKEN ONTO PIZZA CRUST WITH DRESSING TOP WITH 1/2 OF THE CHEESE DRIZZLE SOME OF THE BROTH MIXTURE ON TOP REPEAT WITH SECOND PIZZA CRUST BAKE UNTIL BUBBLY AND TOP WITH CELERY PIECES