A few of you noticed this Ranch Chicken Pizza on my menu plan for the week and requested the recipe. Here you have it! It is similar to the chicken pizza that you can buy at the gourmet pizza restaurants. I really love this stuff! It is especially good during the summer when we have fresh tomatoes. Yummmm!! You can use any pizza crust recipe, but I am linking to the one I posted earlier because we think it is the best! And I’ve tried lots of pizza crust recipes.
Cook and shred chicken. Divide crust in half and roll crust out on greased cookie sheets that have been sprinkled with cornmeal. Poke holes all over the crust with a fork. Bake at 425° for 7 minutes. Spread dressing over crust. Sprinkle mozzarella, then tomato, green onions, and chicken. Top with cheddar cheese. Bake 15 more minutes or till crust is lightly browned and cheese is melted.
-You can also make this as one large pizza and fill a 15″x10″ pan. Increase the baking time to 20-25 minutes.
-Roma tomatoes work best because they are more meaty and have less juice. If you want to use regular tomatoes, they will work if you follow these steps: Cut the tomato in half. Hold it over the sink in the palm of your hand and squeeze to remove most of the juice and seeds. Then proceed to dice the tomato. If you don’t do this, the juice from the tomatoes will make the pizza soggy. Not so good.
-If you really love garlic, you can add an extra minced garlic clove to the dressing.
-This is also fabulous with cooked bacon crumbled on top of the chicken.