Chicken Ranch Pizza
Ranch dressing takes the place of traditional pizza sauce on this pizza topped with mozzarella and cheddar cheese, chicken, bacon, onion and fresh tomato. Recipe by Chef Dodie Leroux.
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 shredded Wisconsin Mozzarella cheese
1 cup shredded Wisconsin Mild Cheddar cheese
3/4 cup yellow onion, sliced
1/2 cup crumbled, cooked bacon
1 cup cooked chicken strips, diced
3/4 cup chopped fresh tomatoes
- Hand-form dough to a 16-inch round, and let rise to twice its size.
- 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.
- Bake 10 minutes in a preheated oven at 420°F (215°C), or until crust is golden and toppings are hot.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.