Chicken Ranch Pizza

Every other Friday is pizza night at our house. This last week I made this recipe for Chicken Ranch Pizza. I added bacon to it like it says in the notes at the bottom. It was very good! I also used her recipe for pizza crust, which was good. The only change I would make is not use all the dough for the pizza crust. On my pizza stone, that amount of crust was a little much for me. It was a little too "deep dish." If you have a larger stone or pizza pan then it will spread out more.

1 recipe for pizza crust
2-3 chicken breasts
1/2-3/4 cup Ranch dressing
2 cups mozzarella cheese
1 1/2 cups chopped Roma tomatoes
1/4-1/3 cup green onions
1-2 cups cheddar cheese

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.

Notes:
-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.