Have you tried pizza without marinara sauce? This was my first foray into making pizza without a traditional red sauce, and MY GOD! WHY DID I WAIT SO LONG?!
Literally, so so good!
I happened upon this recipe after my son asked that I make pizza for dinner (I had already set a packet of frozen chicken out to thaw). It worked out perfectly, because it also gave me a chance to use up a few vegetables that were past their prime. Win-win 😉
Ranch Chicken Pizza
Yield: 1 Large Pizza
- ¼ cup warm water
- 1 ¼ teaspoons instant yeast
- ½ cup + 2 tablespoons warm water
- 1 tablespoon olive oil
- 2 cups bread flour
- ¾ teaspoon salt
- Oil, for greasing the bowl
- ¾ – 1 pound boneless chicken, cut into bitesize pieces
- 1 tablespoon oil
- Salt, to taste
- Ground black pepper, to taste
- ¼ cup ranch dressing
- ¾ cup shredded mozzarella cheese
- 2 green onions, chopped
- 1 tomato, seeded and diced
- ¾ cup shredded cheddar, Colby, or Mexican blend cheese
Combine ¼ cup water and yeast in a small bowl and set aside for 5 minutes. Add remaining water and oil, and stir to combine. Set aside.
In the bowl of a mixer, combine bread flour and salt. With the mixer running on low speed, slowly add yeast mixture. Once all of the dough has come together, increase speed to medium and knead until smooth and elastic, about 5 minutes. Transfer dough to a lightly greased bowl, cover, and set aside until doubled, about 2 hours.
Heat oil in a small saucepan over medium-high heat. Add chicken and season with salt and pepper. Cook until golden brown, while stirring often, about 5 to 10 minutes. Remove from heat and set aside.
Preheat oven to 500°F.
Lightly sprinkle pizza pan or half-sheet baking pan with cornmeal or semolina. Roll out pizza dough to fit pan, leaving the edges slightly thicker for the crust.
Spread the ranch dressing evenly over the crust, followed by mozzarella cheese. Top the cheese with the cooked chicken, green onions, and tomato. Sprinkle on the remaining cheese.
Place the pizza in the bottom rack of the oven and bake until the crust has browned and the cheese has melted, about 13-17 minutes.