Garlicky Chicken Ranch Pizza Recipes

Steps:

• Preheat oven to 425°F.
• Lightly spray 8x12-inch cooking pan with vegetable oil cooking spray.
• Unroll dough and press into prepared pan.
• Bake crust 7 minutes or until it turns slightly brown.
• Remove from oven.
• Spread dressing over partially baked crust.
• Sprinkle wit mozzarella cheese, tomatoes, green onions, chicken and cheddar cheese.
• Return to oven for twenty minutes or until cheese has melted.
• My kids love this!

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned., Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix oil and garlic together in a small bowl and brush over pizza crust. Pre-bake crust in the preheated oven for 2 minutes. Remove from oven.
• Evenly sprinkle pizza crust with pepper Jack cheese and Cheddar cheese and return to the hot oven. Bake until cheese is melted, about 2 minutes.
• Evenly distribute crumbled bacon, pickle slices, and crushed red pepper flakes over the crust. Return to the oven and bake for 2 more minutes. Garnish with dill.

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Crust: Dissolve yeast in warm water.
• Add flour, oil, salt and sugar.
• Stir together to form dough.
• I have used either my dough hook or bread machine for this.
• Let dough rest 20 minutes.
• Divide in half and press each into a 12 inch pizza pan.
• Prick all over with a fork, bake at 425°F for 8 minutes.
• Remove from oven and brush with melted butter.
• Spread ranch dressing over butter and sprinkle with garlic, chicken and cheese.
• I like to add just a little cheddar with the mozzarella.
• Put back in oven until desired doneness.

Steps:

• Set oven to 400 degrees F.
• Grease a pizza pan.
• Unroll the pizza dough and press into prepared pan.
• In a bowl mix together the mozzarella and cheddar cheese.
• Bake the crust for 6-7 minutes or until the crust is light golden brown; remove from oven.
• Spread the ranch dressing over the partially baked crust, then sprinkle about 1-1/2 cups of the cheese mixture on top of the Ranch dressing.
• Place the tomatoes, mushrooms, green onions and chicken over the shredded cheese.
• Top with the remaining 1-1/2 cups cheese mixture.
• Bake (400 degrees F) for about 20 minutes or until the cheese is bubbly.
• Immediately sprinkle grated Parmesan cheese on top.

Steps:

• Pre-heat oven to 425". Place pizza stone in oven as it pre- heats.
• While pizza stone is heating, cut chicken breasts into 1/2 " pieces. Saute chicken and garlic until chicken is no longer pink. When pizza crust has heated up, spread 2 T. ranch dressing on the pizza crust Than add 1 cup
• mozzerella cheese, than add chicken-garlic mixture, topped with the parmesan cheese. Top the parmesan cheese with the second cup of mozzerella cheese. Bake 10-12 minutes or until top is golden brown and bubbly. Let pizza rest for a few minutes, then slice and serve.

Steps:

• Preheat oven to 400 ° F. Place rack in center of oven and preheat pizza stone or baking stone from a cold start.
• Cut off just enough of the tops of the garlic bulbs that you can see the garlic in each clove; drizzle with a small amount of olive oil, wrap in foil and bake for one hour. Remove from oven, allow to cool, then squeeze the roasted garlic out of the papery husk and set aside until later.
• On a sheet of parchment paper, unroll pizza crust and sprinkle with Ranch seasoning and garlic powder. Fold dough in half to press seasonings into dough, then work dough into a ball and allow to rest in a warm, draft-free place on the parchment paper while you prepare the pizza ingredients.
• In a small saucepan, whisk together tomato sauce, butter, hot pepper sauce, and garlic powder, and heat over low heat, stirring frequently, for about 15 minutes, to give the flavors time to blend.
• Flatten the chicken breast between plastic wrap with a meat mallet. You can omit this, but maximizing the area for seasoning improves the flavor of the chicken. Season each side of the chicken with salt and pepper, then dredge chicken in 1/4 cup of the pizza sauce.
• Cook the chicken over moderate heat for about 15 minutes or until it is cooked through. Set aside and chop into bite sized pieces after about 5 minutes of rest. Add the shallots to the cooking pan and saute just until softened, but not caramelized.
• To the remaining pizza sauce, stir in the 1/4 cup grated Parmesan cheese.
• Check your pizza dough; it should not be cool to the touch. If it feels warm, flatten with the palm of your hand, then beginning in the middle of the dough, squeeze it outward like squeezing toothpaste from a tube, rotating the dough as you squeeze. Slap the dough over the top of your fist as you go, then place back down on the parchment paper and press/roll it out until it is about 12 inches in diameter. If the dough draws back up, it is too cold/tight and needs to rest further in a warm place before it will stretch out.
• Slide the parchment onto a peel and then onto your baking stone and parbake for about five minutes. Your dough may appear to bubble and blister. This is good.
• Remove the dough from oven and brush with a teaspoon of olive oil (this will help keep the crust from absorbing the sauce and getting soggy). Then ladle the pizza sauce on, beginning in the middle and spreading out to within an inch of the edge.
• Top the sauce with a layer of white cheddar slices and provolone slices. Place the chicken, shallots, and roasted garlic cloves on top of that, then top with the shredded mozzarella and a dusting of Parmesan.
• Slide the pizza on the parchment onto your baking stone and bake for about 15 minutes give or take, until the crust is gloden and the cheese melted and lightly browned.
• Drizzle the top of the pizza with the Ranch dressing and sprinkle with red pepper flakes, if desired. Cut into slices and serve.

Steps:

• Preheat the grill to 400°F (200°C).
• Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35-40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
• Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
• Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6-8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
• Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5-6 minutes, or until the bottom is lightly browned.
• Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5-6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
• Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 375°. Unroll both tubes of crescent dough and press onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan, pressing perforations to seal. Bake 8-10 minutes or until lightly browned., In a small bowl, mix 1/4 cup barbecue sauce and salad dressing; spread over crust. In another bowl, toss chicken with remaining barbecue sauce. Arrange over top. Sprinkle with cheese. Bake 15-20 minutes longer or until crust is golden brown and cheese is melted.