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1 lbs boneless chicken breasts, cooked, shredded
1 can refrigerated pizza crust
1⁄2 c tomato sauce
1⁄4 c thinly sliced celery
(3 T red hot pepper sauce, 1 T butter, melted) 8 oz shredded mozzarella cheese
4 oz crumbled bleu cheese
1⁄2 stalk celery, cleaned and cut into sticks
(Ranch dressing)
8 oz carton fresh strawberries
Cover chicken with water in medium-sized pot; bring to a boil. Reduce heat to medium and cook for 20 minutes; drain, cool and shred. Meanwhile, place pizza crust on pizza pan or cookie sheet. Spread crust with tomato sauce and sprinkle with celery. Place chicken in large bowl. Add pepper sauce and butter; toss to coat. Arrange chicken on crust and sprinkle with cheeses. Bake according to directions on pizza crust package.
Serve celery sticks on the side with Ranch dressing for dipping. Wash and trim strawberries.
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