Friday night is pizza night in our house. Sometimes we order out but usually we make pizza at home. I like that I can control the ingredients and sometimes make it healthier by using whole wheat dough, adding extra veggies, etc. This is also a way to use up whatever I have in the fridge. I came up with this pizza because I had some leftover bacon, green onions, and tomato but you could really add whatever you want. You could even replace the ranch with BBQ sauce or pizza sauce to mix it up.
Chicken Bacon Ranch Pizza
Servings: 1 large pizza
1 batch of homemade or store-bought dough (~1 lb) or a pre-made pizza crust
1/4 cup ranch dressing
1/2 lb. fresh mozzarella, thinly sliced
1/2 cup cooked chicken, diced
1 scallion, sliced
1/4 ripe tomato, seeded and diced
1/4 cup cooked bacon, diced
Extra-virgin olive oil
Preheat the oven to 500°. Place a pizza stone (if you have one) on the lower-middle rack and preheat for 30 minutes.
Roll out the pizza dough into a 12 inch circle. Transfer the dough onto a up-side down baking sheet that has been lined with parchment paper. (This makes it easier to slide onto the pizza stone.) Spread the ranch dressing on top of the pizza dough, leaving a 1 inch border. Place the cheese slices on top of the dressing in an even layer. Top with chicken, scallions, tomato, and bacon. Brush the exposed crust with olive oil. Slide the pizza and parchment paper onto the pizza stone. Bake at 450° for 12-14 minutes or until the cheese has melted and the crust is golden brown.
Source: A Much Kneaded original