In college I worked at a pizza/pasta restaurant. It opened my eyes to a whole new way of thinking about pizza. They didn’t just serve traditional pizza with red sauce but a variety of sauces and toppings. Nowadays I actually prefer nontraditional pizzas. Today I am sharing my Garlic Ranch Chicken Pizza.
(this is enough to make two 12 inch pizzas)
1 and 1/2 Tbs Honeyville Dehydrated Green Onions
1 medium Tomato, seeded and diced
1 cup Ranch Dressing
1 and 1/4 tsp minced Garlic
Start by rehydrating (separately) the cheese, chicken, and green onions according to each package’s directions. Drain well. Preheat the oven to 425 degrees. While it is heating add the baking stone in the oven. The hot stone will help to cook the dough evenly and timely without the toppings getting burned. Make the dough
(which is the best dough recipe EVER in my humble opinion). Begin making the garlic ranch sauce by mixing the dressing and garlic together. Mix about a tablespoon (eyeball it) in with the chicken. Reserve the rest of the sauce.
Remove the stone from the oven. Grease the stone (or bakeware of choice) and sprinkle some cornmeal. CAREFULLY (remember the stone will be hot) add the dough on top of the stone. Working quickly, top with half of the sauce mixture.
Add about a cup and a half of cheese.
Sprinkle on half of the chicken.
Add half of the green onions.
Sprinkle with half of the diced tomatoes.
And last but certainly no least, top with another half cup or so of cheese–which is a step I think is important when making a pizza is to top the pizza twice with cheese. Yum more cheese!
Bake at 425 degrees for about 15 minutes. Sprinkle on some bacon TVP for a perfect addition of crunch and smokey flavor. Repeat the process for the remaining dough and toppings.
I love pizza! It is easy to eat, it is versatile, it is delicious, and my family loves it!
What is your favorite pizza topping?