Chicken Ranch Pizza

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This comes from Annie’s Eats, and I highly recommend that you use her pizza crust recipe as well. Just link to the recipe at the bottom of the page and pull it up. This was really, really good. It’s a 9. I also made a margherita pizza with basil and marinara pizza sauce, and they were both excellent. I think the key is the pizza stone. And good ingredients.  However, one warning is that this dough stuck to the parchment. You have to form it first so the stone can be hot and then you “slide” it onto the stone. There was no sliding. Just much frustration and a few choice words. I would make sure beforehand that it slides easily before you try to put it in the oven. Coarse cornmeal could do the trick, but you might need more than you think.

 

Chicken Ranch Pizza

 

Chicken Ranch Pizza

Yield: 1 12 to 14-inch pizza

Ingredients

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

Directions

  • 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!

Source

adapted from Allrecipes

retrieved from http://www.annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/

Comments

  1. thejohnmfamilyDecember 2, 2019 at 2:30 PM

    When we tripled the Peter Reinhart dough recipe we had enough for 6 pizzas and it fed 11 people with some leftover

    ReplyDelete
  2. thejohnmfamilyMarch 8, 2023 at 11:44 AM

    We did a 5 times of the Peter Reinhart dough, and it fed 12 adults with 8 pizzas and we had 2 full leftover pizzas. You need to let it sit for about 2 hours to come to room temp and then you can absolutely stretch it with your hands.

    ReplyDelete

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