I came upon this recipe yesterday and knew right away, I’d be making it for dinner. So, sure enough, I made it last night and it was darn tasty. I knew Chris would like it and when I told him about it, I even proclaimed, “I did good!” He agreed. I’d never seen a recipe that had the length of time of heating the pizza stone for so long and then changing it from bake to broil. I loved the result this had on the crust!
- 1 pizza dough (homemade or store bought, I made the 2 ingredient kind)
- 3 tbsp. ranch dressing
- 1 cup chicken, cooked, diced, or shredded (I used Rotisserie)
- 3 slices of bacon, cooked, and crumbled
- 1 1/2 cup mozzarella cheese, shredded
Place a pizza/ baking stone on the top rack of oven and preheat for an hour at 550 degrees. Towards the end of the hour, make and prep your dough, rolling into desired shape.
Very carefully, remove the pizza/ baking stone from the oven and place on its rack. Turn the oven off and turn the broil on. Sprinkle cornmeal onto stone and transfer rolled out dough to the stone. Using a basting brush, spread the ranch dressing over the dough. Add chicken and bacon, spreading evenly over the dough. Top with shredded mozzarella cheese. Return baking stone to oven and broil for 5-7 minutes, or until desired doneness/ brownness. I alternated between the Hi/ Lo setting on the broil.
Remove from oven, slice, and serve immediately.