Saturday, July 21, 2012

Chicken Bacon Ranch Pizza

It's time for our first pizza recipe! While it isn't beautiful, it looks soooo much better than my first pathetic attempt they aren't even comparable. And this is definitely edible. Which is a score in my book.

Probably my favorites of the various types of pizza I have made to date is the Chicken Bacon Ranch Pizza. I have even tried multiple variations of it and am fine tuning what I like the most and how much sauce/cheese we like, etc.

My favorite version (the one posted below) definitely includes jalapenos. I made it sans jalapenos a couple days ago and they were sorely missed. But, if you aren't a lover of heat, then feel free to leave them out. Moral of the story: feel free to experiment. In fact I encourage it - things are more exciting that way!


1/2 pizza dough recipe

1 Chicken breast
2-3 strips bacon
1/2 cup ranch dressing
2-3 jalapenos, diced (remove seeds according to how hot you want it)
1 tomato, diced
1 cup mozzarella (or pizza) cheese
1 cup Colby jack cheese

Preheat the oven to 500 degrees with the stone inside and allow to be at 500 degrees for at least 30 minutes.

Cook the bacon in a frying pan until done. Set aside and let cool. Once cooled, dice. Dice the chicken and cook in the same frying pan as the bacon with about 1 tbsp of the grease. Set aside.

Put 1-2 of the jalapenos in a food processor and process until finely minced. Add ranch dressing to food processor and pulse until combined.

When the oven is ready (not too soon - if assembled to early, it doesn't work as well), shape pizza dough into a circle, leaving the edges a little thicker to help form a crust and place on a double layer of parchment paper. Spread ranch dressing/jalapeno mixture all over the pizza crust. Top with one cup of cheese (your choice on what kind), then add chicken, bacon, tomato, and remaining jalapeno. Top with the rest of the cheese. Move parchment paper with the pizza on top into the oven and cook for 10-12 minutes.

Source: adapted from Annie's Eats

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