Ranch dressing takes the place of traditional pizza sauce on this tasty pizza topped with mozzarella and mild cheddar cheese, strips of cooked chicken, crisp crumbled bacon, onion, and chopped fresh tomato. Recipe by Chef Dodie Leroux.

Chicken Ranch Pizza

28 ounce sourdough dough ball (or enough dough for a 16-inch pizza)
3 ounces chopped garlic mixed with 2 ounces olive oil
3 ounces ranch-style salad dressing
2 cups Wisconsin Mozzarella cheese, shredded
1 cup Wisconsin Mild Cheddar cheese, shredded
3/4 cup yellow onion, sliced
1/2 cup crumbled, cooked bacon
1 cup cooked chicken strips, diced
3/4 cup chopped fresh tomatoes

1. Hand-form dough to a 16-inch round, and let rise to twice its size.
2. Roll edges to make a crust and spread with garlic/olive oil mixture. Top with ranch dressing, 1 cup mozzarella, and 1/2 cup cheddar. Layer onions, bacon, chicken and tomatoes on top, and sprinkle with remaining cheeses.
3. Bake 10 minutes in a conveyor oven at 420°F (215°C).

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.