Chicken Ranch Pizza By Chef Dodie
28 ounce sourdough dough ball (or enough dough for a 16-inch pizza)
3 ounces chopped garlic mixed with 2 ounces olive oil
3 ounces ranch-style salad dressing
2 cups Wisconsin Mozzarella cheese, shredded
1 cup Wisconsin Mild Cheddar cheese, shredded
3/4 cup yellow onion, sliced
1/2 cup crumbled, cooked bacon
1 cup cooked chicken strips, diced
3/4 cup chopped fresh tomatoes
Hand-form dough to a 16-inch round, and let rise to twice its size. Roll edges to make a crust and spread with garlic/olive oil mixture. Top with ranch dressing, 1 cup Mozzarella, and 1/2 cup Cheddar. Layer onions, bacon, chicken and tomatoes on top, and sprinkle with remaining cheeses. Bake 10 minutes in a conveyor oven at 420o F.
Number of Servings: 6
© 2004 Wisconsin Milk Marketing Board, Inc.