Ranch House Scampi Pizza Rsc Food

DOUBLE RANCH CHICKEN BACON PIZZA #RSC

Steps:

• Preheat oven to 400°F.
• Place 1 teaspoon of cornmeal on a pizza stone and roll out pizza dough onto stone; bake in oven for 5 minutes.
• Meanwhile heat oil in a medium skillet and wilt spinach for 1 minute; remove to drain and set aside.
• Place chicken, flour, and ranch dip in a plastic bag; shake to coat. Add Chicken to hot oil and cook 5-6 minutes stirring often. Remove from oil to drain and set aside.
• In a small skillet cook bacon about 4 minutes; remove to drain.
• To assemble Pizza, spread ranch dressing on baked pizza crust.
• Add chicken, bacon, spinach and olives.
• Sprinkle cheeses on top.
• bake in oven 10 more minutes.

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

THE HIDDEN VALLEY PIZZA #RSC

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.

SHRIMP SCAMPI PIZZA

Steps:

• Set an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
• Dust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.
• Place the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.

CALIFORNIA BACON RANCH PIZZA #RSC

Steps:

• Pre-heat oven to 350°F.
• In a heavy skillet, heat olive oil. While oil is heating, season chicken with salt, pepper, and lemon zest. Stir well to combine.
• Brown chicken in skillet until no longer pink, 6-7 minutes on medium high. Remove chicken with a slotted spoon and drain on paper towels. Set aside and keep warm.
• Mix together Avocado, lemon juice, ranch dip mix, mayonnaise, Greek Yogurt and cream cheese. Set aside to flavor for 5-10 minutes.
• While Avocado Ranch sauce is sitting, Spread pizza dough out onto a large (16 inch) pizza pan Bake Pizza Crust 6-7 minutes or until just starting to brown on top. Remove from oven.
• Spread Avocado Ranch sauce generously onto warm crust. Sprinkle Cooked chicken, diced red onion, bacon pieces and diced tomatoes on top of ranch sauce. Top with both Cheeses.
• Return pizza to oven. Bake an additional 10-15 minutes or until cheese is melted and pizza is hot through.

ALL AMERICAN RANCH SPINACH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 500 degrees.
• Spinach Mixture:.
• In a large pan heat olive oil toss in the shallots and saute till translucent. Add the spinach and cut till wilted and moisture is evaporated. Remove to a bowl and toss in the roasted garlic, sun-dried tomatoes and the The Original Ranch dressing and seasoning dip. Set aside to cool.
• Shrimp:.
• Place the towel dried shrimp in to a bowl season with The Original Ranch dressing and seasoning dip, paprika, pepper and oregano. Set aside to marinade.
• Cheese Mixture:.
• Mix the cheeses together set aside.
• Place dry stone or a large rim-less oiled pan in oven to heat.
• On a floured work surface roll dough out to a large circle.
• Place on a generously floured / (corn meal) pizza peel (or cardboard square, or rim-less baking sheet).
• Top the dough:.
• Brush some of the oil from the bottom of the spinach mixture on the edge of the crust. Sprinkle the tablespoon of The Original Ranch dressing and seasoning dip along the edge. Then take the edge and fold it over to encrust the seasonings. Pressing to seal it.
• Spread the spinach layer evenly right to the seam.
• Top with the shrimp in a spiral on the outer edge and place four in the center.
• Sprinkle the cheese evenly over the whole pie, center right to the edge.
• Lower oven to 475.
• Carefully shimmy the pie onto the heated stone or pan.
• Bake 10-12 minutes.
• Mean while prepare dip mixing the sour cream and The Original Ranch dressing and seasoning dip together. Set aside.
• Remove with pizza wheel when bubbly and crisp to a wooden cutting board.
• Let set for 5-10 minutes if you can wait. ;).
• Slice and enjoy. When you get to the crispy crust dip it into the prepared The Original Ranch dip.

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

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.

RANCH ALFREDO CHICKEN PIZZA #RSC

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.

LOBSTER AND SHRIMP RANCH FRITTATA #RSC

Steps:

• First prepare sauce by wisking milk into sour cream until smooth. Wisk in one half of Hidden Valley Ranch Mix, chives, lemon zest, and garlic powder. Stir in tomato. Set aside in refrigerator to use later.
• Next prepare egg mixture for frittata by beating eggs until smooth. Wisk in Half & Half, milk, the other half of Hidden Valley Ranch Mix, sumac, lemon zest, salt, and pepper. Set aside.
• In a 10" oven safe skillet melt 2 Tbsp butter over medium heat. Lightly sautee red potatos over medium high heat until lightly browned. If necessary add more butter or coconut oil to prevent sticking. Add shrimp and minced garlic to pan, and sautee until shrimp begins to turn pink. Salt lightly to taste. Then add Spinach to pan in order to wilt for about a minute or so. Next add egg mixture to pan while stirring. Stir in swiss and lobster. Keep stirring every minute or so to keep circulating raw egg to bottom of pan as it begins to set up. When mixture is still moist but setting up at the top, add layer of Parmesan to the top and pop under the broiler on high for 4 minutes (with the rack on the 2nd from highest position in oven) turning a quarter turn every minute. Cheese should be nicely bubbling and lightly browned on top.
• Pull from the oven and let cool for about 10 minute Sprinkle sauce on top (leaving the rest in a small bowl to serve with the Frittata). Sprinkle chives on top, and serve.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!

PARMESAN GARLIC RANCH BEER BREAD #RSC

Steps:

• Preheat oven to 375°F.
• In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
• In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
• Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.

ATHENIAN RANCH PORK EMPANADAS #RSC

Steps:

• Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
• In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
• On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.