Ranch Pizza Food

RANCH PIZZA

Steps:

• Preheat oven to 350.
• Spread english muffins with ranch dressing.
• Top with the chicken, bacon and finally the cheese.
• Bake for 10 minutes, or until cheese is melted.
• Cut into 4 wedges for appetizer servings.
• Optional: Sometimes I add diced tomatoes if I have them around, that's good, too.

CHICKEN RANCH PIZZA

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.

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

CHICKEN BACON RANCH PIZZA

Steps:

• Heat oven to 450°F.
• Place pizza crust on baking sheet; spread with dressing.
• Top with remaining ingredients.
• Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown.

CHICKEN, BACON, AND RANCH PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pizza crust out onto a greased baking sheet.
• Bake in the preheated oven until edges just start to brown, 7 to 8 minutes.
• Combine sour cream and ranch mix in a bowl and spread onto the warm pizza crust. Sprinkle with 1/2 of the mozzarella cheese. Top with red onion, tomato, chicken, and bacon. Sprinkle with remaining cheese.
• Bake in the preheated oven until crust is browned to your liking and cheese is melted, 6 to 10 minutes more.