Another week has come and gone. Hope it has been spectacular for you!
I had a full week. Gardening, working, shopping, tri training, cleaning, cooking. I am kind of amazed at how full it was. And I'm also wondering how in the world we manage to get school work done during the year...
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| I made this pie this week too. Recipe here. |
The kids are continuing on with their Spanish. We had a heart to heart talk about doing it right and not fooling around. Do it right-earn Mine Craft time. Fool around-do more and more Spanish. Like-live, breathe, and eat Spanish. So far the bribery has worked...
Today's recipe is a pizza. We eat pizza every week around here, and I try to include a pizza recipe on most of the She Plans Dinner Variety or Classic Comfort menus. Which means that I am always looking for variations on the pizza theme. I make a green pesto pizza with chicken, bacon, feta cheese and Kalmata olives. I made a red pepper pesto pizza with sun-dried tomatoes, sausage and green olives. I make regular pizza. I make chicken fajita pizza. I make barbecue chicken pizza. I make chicken alfredo pizza.
And now I even make Ranch Chicken Pizza. It has a tangy sauce of cream cheese, ranch dressing and tomato paste. It is smothered with mozzarella cheese. It is topped with a colorful mix of vegetables-black olives, spinach, and roasted red pepper. It is so very delicious!
I originally made it for my sister in law's wedding shower. I made the pizza in my regular pizza pan, and then cut it into small squares. It was served more room temperature, and was great that way.
The next time I made it, I made it for us for dinner. So, it was hot, crispy and really good too.
Enjoy!
1 package yeast
1 cup warm water
2-1/2 cups flour
1 tsp salt
2 Tbsp oil
1 tsp sugar
1/2 cup ranch dressing
3 oz cream cheese, softened
2 Tbsp tomato paste
1 cup chopped cooked chicken (1-5 oz boneless, skinless, chicken breast)
1/2 cup roasted red bell peppers, sliced
1/2 cup sliced black olives
1/2 cup spinach
2 cups (8 oz) shredded mozzarella cheese
-Combine flour, yeast, 1 tsp salt, and sugar. Add 1 cup of warm water and 2 Tbsp oil. Beat vigorously by hand until combined. Cover and let rest 15 minutes.
-In a microwave safe dish, place boneless chicken breast. Lightly salt and pepper. Cover the dish with plastic wrap, venting one corner. Microwave on high for 10-15 minutes, or until the breasts are cooked through. Cool and cube.
-Preheat the oven to 450 degrees.
-Roll out dough into a greased pizza pan.
-Combine the softened cream cheese, ranch dressing, and tomato paste. Spread on the prepared crust.
-Top the crust with the sliced olives, cubed chicken, peppers, spinach. Sprinkle cheese over all.
-Bake at 450 degrees for 12-13 minutes, or until the crust is golden brown and the cheese is melted.
