Chicken Ranch Pizza



The moment you've all been waiting for is finally here! This pizza is absolutely incredible; we've had it twice in four days if that tells you anything! Jacob devoured three slices tonight and still wanted more.


As a relatively new blogger, I'm still learning the ropes of food photography, and one crucial lesson I've quickly picked up is that if the sun isn't cooperating, you're pretty much out of luck. I rushed to get this pizza ready before sunset, and I almost made it! While this picture isn't perfect, it's certainly better than some of my previous attempts, so it will suffice for now.


I truly hope you enjoy this pizza as much as we do! Enjoy!

Ingredients

1/2 to 1 whole chicken breast, cooked and diced
1/4 cup ranch dressing
2 green onions, sliced thin
1 small to meium tomato, chopped
3/4 to 1 cups mozzarella cheese, preferably shredded by hand
1/2 cups cheddar cheese, preferably shredded by hand
olive oil

Directions
Place a baking stone on the 2nd to last rack in your oven.  Preheat oven to 500 degrees for 30 minutes.  Prepare pizza crust.  Make sure your pizza dough is at room temperature. On a lightly floured surface pat your dough into a flat disk.  Using a rolling pin begin rolling your pizza dough.  Rolling outward while trying to maintain your round shape.  Once your pizza dough is 10-12 inches in diameter carefully transfer the dough to a piece of parchment paper that has been lightly dusted with cornmeal.  Gently push the dough up around the edge to create the crust.  Lightly brush the crust with olive oil.



To top the pizza.  Evenly spread the ranch dressing on the pizza crust.  Sprinkle 1/3 cup of the mozzarella cheese and 1/4 cup of the cheddar cheese on top of the ranch dressing.  Next, sprinkle the chicken, tomatoes, and green onions on the pizza.  Top the pizza with the remaining cheeses.


Slide a cutting board underneath the pizza and transfer the pizza and parchment paper onto the baking stone.  Bake for 12-15 minutes.  Let the pizza cool for 5 minutes before cutting.

Recipe Source:  Annie's Eats



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