Friday, May 24, 2013

Chicken Ranch Pizza

Chicken Ranch Pizza from seededatthe table

Paul wasn't too thrilled about this pizza since it didn't have tomato sauce, but I think I won him over on the bacon.  It was a great dinner...and came together fairly quickly since we had grilled two extra chicken breasts on the weekend.  That's my tip for easy meals during the week....the grilled chicken breasts can be used in different ways and it sure cuts down on the cooking time during the week.

I used one chicken breast for the Buffalo chicken quinoa salad recipe which I will post a bit later.  The other one was used for this pizza.

Seededatthetable's author, Nikki, really did a great job with this recipe; however, I had a few adaptations (shocking, I know) which are listed below.  

  • pizza dough 
  • 1/2 cup ranch dressing (1/4 c sour cream and 1/4 c mayonnaise mixed with 1 t sliced chives, 1 t dillweed, 1/2 t garlic salt)
  • 1 cup shredded white cheddar cheese
  • 1 grilled chicken breast, cut into bite-sized pieces
  • 4 slices bacon, cooked crisp, crumbled
  • 1 tomato, seeded and diced small
  • 2 T sliced chives
Place pizza stone in the lower third of the oven. Heat the oven and stone to 500 degrees for at least 30 minutes. Shape the pizza crust dough and transfer to a pizza peel or sheet of parchment paper dusted with semolina or cornmeal.
Evenly spread the ranch dressing over the pizza crust, leaving a 1-inch border for the outer crust. Sprinkle with the mozzarella cheese, then layer the chicken, bacon, tomatoes and green onions. Top with the cheddar cheese.
Slide the pizza onto the hot stone. Bake for 10 to 12 minutes.

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