"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ranch Chicken Pizza Recipe

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This recipe for Ranch Chicken Pizza, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Cook
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. dry yeast
2 tbsp. sugar
2/3 c. warm water
1 tsp. salt
2 tsp. sugar
2 c. cold water
3 tbsp. oil
1/4 tsp. garlic salt
1/2 tsp. oregano
6-8 c. flour
1 small bottle ranch dressing
1 1/2 c. cubed cooked chicken (cook with season salt)
dash of parsley flakes
2 cups cheese of choice

Directions:
Directions:
Combine yeast, warm water, and sugar; let set about 5 minutes. In roomy bowl combine cold water, oil, sugar, salt, and garlic salt ( I use garlic powder) and oregano until blended.Stir in one cup of flour, yeast mixture, and remaining flour, a little at a time. Mix into soft dough. Knead until no longer sticky. Let rise till doubled (about 45 minutes); punch down. Spread on 2 (15 inch) pizza pans that have been sprayed with cooking spray and dusted with cornmeal. Apply sauce and toppings. Let rise 20 minutes. Bake at 450, one pizza at a time, for 20-25 minutes. Prepared crusts can be put on pans and frozen for later use. Bake without thawing for 40-45 minutes. I use a bake stone. With the bake stone cooking times are shortened. This will also make three thinner crust pizzas.

 

 

 

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