HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a take on a "White Spinach Pizza." We are substituting alfredo sauce with a Hidden Valley Greek Ranch sauce.
Provided by VanessaNLana
Categories Weeknight
Time 45m
Yield 6-8 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee diced chicken chunks in a pan, set aside.
- Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
- In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
- Spread parmesan cheese over pizza.
- Spread spinach over cheese.
- Place tomatoes on pizza. As many or as little as you like, or none at all.
- Sprinkle cooked chicken on top of all the other toppings.
- Cook according to temperature and time on the pizza dough box, or until browned.
- Remove pizza from oven and allow to cool for 5 - 10 minutes.
- Sprinkle with lemon zest, optional.
- Cut into 6 or more slices, depending on size.
- Serve and enjoy!
Nutrition Facts : Calories 283.5, Fat 17.8, SaturatedFat 9.6, Cholesterol 67.2, Sodium 801.8, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 27.5
RANCH ALFREDO CHICKEN PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is an adaptation of an Alfredo pizza I've been making for years. The addition of Hidden Valley Ranch Dressing and caramelized shallots really add another dimension and make you want to eat the whole thing! But, if you're generous, this pizza is equally perfect for sharing with your family or friends.
Provided by hilard222
Categories Weeknight
Time 27m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove dough from refrigerator. Let stand at room temperature 20 minutes.
- Preheat oven to 450°F.
- In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
- Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
- In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
- On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.
Nutrition Facts : Calories 329.9, Fat 21.9, SaturatedFat 7.9, Cholesterol 67.5, Sodium 526.8, Carbohydrate 11.4, Fiber 0.6, Sugar 0.9, Protein 22.6
CHICKEN ALFREDO PIZZA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
- Preheat a grill pan over medium heat.
- Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
- Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
- Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.
HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Fresh spinach pesto with Hidden Valley Ranch Salad Dressing and Seasoning Mix creates a base for some spicy shrimp and buttery shallots on top of a great pizza dough. Easy preparation and pizza fun make this dinner a hit.
Provided by topdawg11
Categories Weeknight
Time 32m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.
Nutrition Facts : Calories 517.2, Fat 49.1, SaturatedFat 12.6, Cholesterol 109.5, Sodium 677, Carbohydrate 4, Fiber 0.8, Sugar 0.6, Protein 16.5
BUFFALO CHICKEN PIZZA PULL-APART RING #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.
Provided by zarlene
Categories Poultry
Time 40m
Yield 1/8 ring, 8 serving(s)
Number Of Ingredients 12
Steps:
- With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
- In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
- Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
- Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
- This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.
THE HIDDEN VALLEY PIZZA #RSC
Make and share this The Hidden Valley Pizza #RSC recipe from Food.com.
Provided by joseel
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven at 400 degrees.
- On medium high heat in a non-stick cooking pan add oil, shallots, ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
- Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan. Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
- Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese. Bake in oven for 25 minutes. Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.
HEALTHY CHILLED VEGETABLE PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a recipe that I threw together as a quick appetizer. I tweaked my original recipe and improvised with what I had on hand. This Vegetable Pizza has so much flavor with the greek yogurt and Hidden Valley Ranch seasoning mix, everyone agreed it is better and received great raves. Great Make A-head recipe. Can be made as an appetizer or main dish.
Provided by Vseward Chef-V
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan. Press pizza dough into pan to form a crust.Bake as directed on package until crust is done and just slightly browned on top.(about 10 min) Remove the crust from the oven and let it cool.
- Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix.
- Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced) Place in refrigerator for at least 30 minutes to chill.
- Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.
Nutrition Facts : Calories 224.1, Fat 19.7, SaturatedFat 11, Cholesterol 62.5, Sodium 368.6, Carbohydrate 8.4, Fiber 2.4, Sugar 4.5, Protein 5.2
ZESTY SHRIMP ALFREDO PIZZA
I was amazed how easy it was to make a terrific Alfredo sauce, simply by blending two-parts Hidden Valley Original Ranch Dressing with one-part parmesan cheese and a dash of nutmeg! Presto! I suddenly had the ideal sauce for my Shrimp Alfredo pizza.
Provided by The Spice Guru
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: "Even the best pizza toppings are only as good as the crust. For best results, use a quality traditional fresh yeast deli dough such as Safeway Select, over the canned roll-out biscuit dough variety". (STEP 1): Remove pizza dough from refrigerator. Preheat oven to 425°F .
- In a saucepan over medium heat, heat 1/2 tablespoon olive oil. Saute shallots until softened, about 3 minutes. Add garlic and saute for two additional minutes. Transfer shallot and garlic mixture into a small bowl. Return saucepan to medium heat. Add remaining 1/2 tablespoon olive oil to saucepan until heated. Add shrimp and dried basil (plus a pinch of salt and pepper if desired). Saute, stirring, until shrimp barely turns pink (about 2/3 cooked). Remove saucepan from heat.
- In another small bowl for the Alfredo sauce, blend 1/2 cup Hidden Valley Original Ranch Dressing, 1/4 cup powdered parmesan cheese and 1/4 teaspoon ground nutmeg.
- Spray a 14" pizza pan with non-stick cooking spray. Stretch and spread dough to desired form into prepared pan. Spoon the Alfredo sauce evenly over the dough, within a 1" perimeter from edge; Add shallot and garlic mixture evenly over the sauce. Sprinkle the chopped spinach leaves, then mozzarella cheese. Arrange shrimp over cheese, finishing with basil ribbons and snipped chives.
- Bake for 13-15 minutes, or until crust is golden brown. Cut into slices and garnish if desired with a pinch of red pepper flakes. Serve and enjoy.
Nutrition Facts : Calories 254.5, Fat 20.5, SaturatedFat 6.4, Cholesterol 80.1, Sodium 689, Carbohydrate 4.1, Fiber 0.7, Sugar 0.9, Protein 13.9
CARAMELIZED ONION, FIG, PINE NUT AND SAUSAGE PIZZA #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" Recently we ordered a pizza at a local restaurant that featured pine nuts and fresh figs as two of the ingredients. I loved the combination of these flavors and textures! Their pizza was seasoned with a spicy Italian dressing. I decided instead to add that spicy kick with little bites of hot Italian sausage which is a perfect compliment to the Hidden Valley Original Ranch Dressing, caramelized onions, figs and pine nuts!
Provided by LindaBear
Categories Weeknight
Time 55m
Yield 8-10 slices, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Spray a large rimless baking sheet with no-stick olive oil spray. Set aside 2 tablespoons of the Parmesan cheese. Mix together the remaining Parmesan cheese and bread crumbs. Sprinkle sprayed baking sheet with 1 tablespoon of the cheese and breadcrumb mixture.
- In a skillet over medium-high heat, warm the olive oil. Add the onion, salt and pepper. Cook, stirring often, until the onion is soft and caramelized, 12 to 15 minutes. Stir in the vinegar. Transfer the onion to a plate and let cool.
- Meanwhile, sprinkle the remaining 4 tablespoons of the cheese and breadcrumb mixture on work surface. Roll dough in mixture to coat. Gently knead dough, working crumb mixture into dough. Pat and gently stretch the pizza dough into a 14-inch circle; transfer to prepared baking sheet. Bake at 425° for 6 - 8 minutes or until light golden brown.
- Drizzle ranch dressing over dough. Top with onions, figs, pine nuts and crumbled Gorgonzola cheese. Break up sausage into small bite-size pieces and sprinkle over top.
- Bake for an additional 8 - 10 minutes or until the cheese has melted, the sausage is cooked through and the crust is golden, rotating the pizza occasionally to ensure even browning.
- Transfer the pizza to a cutting board and sprinkle with reserved 2 tablespoons of the Parmesan cheese. Cut into slices and serve immediately.
Nutrition Facts : Calories 479.7, Fat 39.9, SaturatedFat 13.4, Cholesterol 58.9, Sodium 1409, Carbohydrate 11.6, Fiber 1.2, Sugar 3.1, Protein 19.6
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