Sunny and windy. Those are the two adjectives that describe my weather just about every day. One is welcomed, the other is loathed, although our patio furniture suffers from both. The extreme wind keeps us from playing outdoors, while the sun shining through my windows makes this bearable.
While staying indoors because of the high degree temperatures and insane winds, I took advantage of the opportunity to make a few different condiments. One of which was homemade ranch dressing (recipe soon to appear). This pizza was one of the ways I used up my ranch dressing. This household loves pizza and although I often make our usual favorites, I always love the chance to try a new variation. This pizza uses ranch dressing instead of the typical tomato sauce. It is then topped with some of our favorites, including chicken, crispy bacon, diced tomatoes, green onions and two different types of pizza cheese. I’ve made this a few times already, loving it more and more with every bite.
Chicken Ranch Pizza
- 1 prepared (12-inch) pizza dough
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese*
- 1 cooked chicken breast , cut into bite-sized pieces
- 6 slices bacon , cooked crisp, crumbled
- 1 tomato , seeded and diced small
- 1/4 cup sliced green onions
- 1 cup shredded cheddar cheese*
- *Alternatively , use Sargento's Pizza Cheese
- 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.
Full Disclosure – Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.