Preheat oven to 450 degrees with pizza stone placed in the center of the oven.
In a small saucepan heat up the butter, hot sauce, tomato sauce, and tomato paste until combined and thickened. Approximately 5 minutes.
Roll out dough on a wooden pizza paddle to desired thickness (I prefer my dough as thin as I can get it). After rolling out the dough, transfer it into the oven onto the pizza stone and par-bake it for about 1 minute — just to give it a little strength to hold the load, and then remove it. (If you don’t have a pizza stone and use a round aluminum pizza pan then you can just omit this step of par baking the dough. I find it helpful to par-bake the dough so you easily load it up with the ingredients without the pizza falling apart.)
After removing the dough from the oven, load it up with sauce first; then evenly layer the chicken, celery, onion, tomatoes and cheeses. Bake approximately 12-14 minutes, or until crust is golden brown and cheese is nicely melted.