Loaded CHICKEN RANCH PIZZA
3 skinless, boneless chicken breast halves (OR leftover cooked chicken)
1 TB crushed garlic
2 tsp Kosher salt
1 tsp EACH chopped rosemary AND oregano AND basil
1 (10 ounce) tube refrigerated pizza crust OR 1 Boboli crust
1/4 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 cup chopped fresh tomatoes
1/2 medium-large onion, sliced thinly
3-4 slices cooked bacon (crumbled)
1/2 green pepper, sliced
Crushed red pepper (optional)
In a large saucepan or Dutch oven, cover chicken with water; add crushed garlic, salt and herbs. High-simmer chicken until cooked (about 20-30 minutes). Remove chicken; cool slightly and shred. (Reserve the chicken stock in the refrigerator, to use another night to make soup ~ or use it to make mashed potatoes)
Preheat oven to 425. Lightly spray a pizza pan or medium baking sheet with olive-oil non-stick spray. … In a small bowl, mix the herbs into the ranch dressing.
Unroll dough, and press into prepared pizza pan or baking sheet. Lightly brush crust with some olive oil. Bake for 6-9 minutes, or until it begins to turn golden brown. Remove from oven.
Spread herb-ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Put tomatoes, onions, green pepper, bacon and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 18-25 minutes, until cheese is melted and bubbly. Have some crushed red pepper out, for those who want to sprinkle some on top.