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.

Pizza Rolls

We had these for dinner tonight and they were so delicious! They looked so good and tasted even better! This is another great recipe from sisterscafe.blogspot.com. I'm sure it will be a big hit with all your kids.

Pizza Dough
1 c warm water
1 tsp sugar
1 Tb (1/4 oz package) active dry yeast
3 Tbsp olive oil

2 ½ c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes by hand or 5 minutes in mixer. Let rise for 1.5 hours. Roll out and arrange pizza toppings on top. Bake in 400 degree oven (on preheated pizza stone for best results).

Pizza dough, raw (see above)
mozzarella cheese, shredded or cubed

pepperoni, cut into fourths

1/2 green bell pepper, diced small

1/2 small onion, diced small

1/4 cup chopped olives

Roll pizza dough out into a large rectangle. Using a pizza cutter, cut into 12 pieces. Layer the toppings in the center of each square of dough; about 2-3 Tb total of toppings on each. Now stretch and fold the dough around the toppings, pinching to seal edges. This is the tricky part - the more toppings you use, the harder it gets to tuck them all within the dough! (fyi: pepperoni and cheese or ham and pineapple are much easier, as you can imagine.) Now place seam side down in a lightly greased casserole dish or glass baking dish. Brush with olive oil and sprinkle generously with garlic salt and Italian seasoning. (oregano, basil and thyme, etc) Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping. Dig in and have fun!
We just used some Ragu spaghetti sauce to dip these in and it was great (instead of marinara). I think it is a good idea to let them rise for a little bit after you get them rolled and in you baking dish.

Reduced-Fat Crescent Veggie Pizza

INGREDIENTS
2
cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
3/4
cup reduced-fat cottage cheese
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon dried dill weed
1/8
teaspoon garlic powder
20
EACH of fresh small broccoli, cucumber and tomato pieces

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.
3.	Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4.	In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5.	To serve, cut into 10 rows by 6 rows. Garnish with vegetables.

Fruit Pizza

Here is the fruit pizza recipe I made at the reunion. YUMMY! One batch fits nicely in a large cookie sheet.

Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal

Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."

Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese

Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).

Now top your pizza with your choice of fruit toppings! Enjoy!

(Keep refrigerated; it will get soggy after a couple of days)