I’m sure I could have made this post infinitely more popular by adding the word “bacon” to the title, or to the ingredient list. Though I’m definitely learning to appreciate bacon in some contexts, I still don’t love it quite the way so many people seem to. But that’s the great thing about pizza – it’s so easy to add or omit ingredients to suit your tastes. If you’re one of those serious bacon lovers, than by all means, add some! I’m sure it would be great. This pizza has been a favorite in our house for a long time. With Ranch dressing for the sauce, lots of cheese, grilled chicken, tomatoes and green onions, it’s a nice alternative to your usual pizza with red sauce. (Don’t get me wrong, I love pizza with red sauce…but I’m always looking for more ways to have pizza!) I may even try it with the bacon next time. Enjoy!
- Yield 1 12 to 14-inch pizza
½ batch of perfect pizza crust
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!