Every Friday night our family has a tradition of making homemade pizza together. My kids usually just prefer something plain like cheese or pepperoni, but every once in a while, I like to try something a little different. I think this recipe would actually be perfect for Christmas since it looks so festive with the red peppers and spinach, but you can add whatever you’d like and eat it anytime! I have used Mezzetta Roasted Bell Peppers in several different recipes, and they have a wonderful flavor to them.
RANCH CHICKEN PIZZA
1 C hot water
2 tsp yeast (1 packet)
1 Tbsp. sugar
1 1/2 tsp. salt
3 cups flour
2 Tbsp olive oil
Mix yeast with warm water and sugar. Let it sit for 10 minutes. Sift flour and salt together and then add the olive oil and yeast mixture. I mixed this by hand and then kneaded the dough by hand for a few minutes until the dough is smooth. Place the dough in an oiled bowl and then let rise until doubled. Roll out on a pizza pan (I use a pizza stone and absolutely love it!). Bake the crust at 350 for about 7-8 minutes and then pull the pizza crust out to put the toppings on it.
1/2 cup ranch dressing
3 oz. cream cheese, softened
2 Tbsp. tomato paste (I actually used pizza sauce instead)
1 cup chopped cooked chicken (I used some leftover rotisserie chicken)
1/2 cup Mezzetta Roasted Bell Peppers (I cut into bite-sized pieces)
1 can sliced olives, drained
1/2 cup spinach
2 cups mozzarella cheese, shredded
Mix the ranch dressing, cream cheese and tomato paste together. Spread on the pizza crust and then add the chicken, Mezzetta Roasted Bell Peppers, olives and spinach. Sprinkle with the mozzarella cheese and then bake at 450 for about 10-12 minutes or until the crust is golden brown and the cheese is completely melted. Enjoy!
Mezzetta is giving away a Mezzetta Favorites Holiday Gift Basket every day in December, so make sure to click here to enter daily for a chance to win one!