Gourmet Chicken Pizza
I’m trying to nest I really am. I just don’t think it has fully kicked in yet. I’m hoping that it will hit me full force the closer I get to my due date. I am doing my part in pushing my nesting instinct along by learning to make new and exciting meals for my newly expanded family…before….the bean arrives.
I found an interesting spin on pizza, a favorite in the Davenport house, on AllRecipes.com. This pizza is called Gourmet Chicken Pizza. You can make the pizza with as deep or thin of a crust as you like. Ours was more of a deep dish Chicago kinda crust. Go Cubs!
The ingredient that makes this pizza so different is the Ranch Dressing. Yeah, I know. It sounds strange, but it gives the everyday run of the mill pizza a bit of a kick. I used canned diced tomatoes to quicken the prep process and added a little more cheese than the recipe called for, because even though I am lactose intolerant……I LOVE cheese! I am taking full advantage of the down played roll my lactose intolerance has taken during my pregnancy. So me and my cheese are having a small love affair while I’m all pregnant and such.
Gourmet Chicken Pizza
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 (10 ounce) can refrigerated pizza crust
- 1/2 cup Ranch-style salad dressing
- 1 cup shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
- 1 cup chopped tomatoes
- 1/4 cup chopped green onions
Directions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
- Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
- Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
- Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.
I left the onions out of my recipe cuz I eat like a toddler….onions are yucky!!!
