There are a few recipes that we make often, and since I make homemade pizza every Saturday night one of the versions I make about once a month is a Chicken Ranch Pizza. I've already blogged about it in the past, but the label search on this site doesn't always work as well as I want it to, and perhaps more importantly, remember; I always improvise and change recipes and I hope you do too!
So here is a picture of the latest version, which included fresh mushrooms this time because my oldest daughter (who despises mushrooms) was away that evening and we happened to have them in the refrigerator.
I'm even going to make this easier on you by telling you not to bother making your own crust (although I do have that yummy pizza crust recipe completely with 'how to' photos posted here on my site) - but heck - this pizza is so good, just buy a prebaked Boboli Crust if you want. Just make it.
Remember; all amounts are approximate and I expect you to add/delete according to YOUR tastes! Have fun with it!~
Chicken Ranch Pizza
1 prebaked Boboli Crust
1 c Hidden Valley Ranch Dressing (homemade is best... hint hint)
2 T pizza sauce (improvise spaghetti sauce if you have to)
1 t fresh minced garlic or 1 minced garlic clove
1/2 c fresh sliced mushrooms
1 1/2 c cooked, diced chicken (leftovers work great)
1/4 c cooked and crumbled bacon or real bacon pieces like Hormel sells
1 small red onion sliced into rings
got a little smoked gouda cheese? Grate some on top!
1 small tomato, diced (yes, you can use diced, canned tomatoes if that's all you have)
Mozzarella or provolone on hand? Use some.
Spread the ranch dressing over the crust. Top and spread with the pizza sauce. Sprinkle the fresh garlic over all and then top with the chicken, mushrooms, bacon, tomatoes, onion rings and cheese. Go easy on the cheese as it isn't as important in this recipe as it would be on say, a pepperoni pizza. I love about 1/4 c grated smoked gouda on this pizza!
Bake at 400-ish for about 8 minutes until the top is golden brown.
