In my house pizza is always a winner for dinner any night. However, I am always up for trying something new and different. Pizza can be a great way of getting creative and cleaning out the fridge at the same time!
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| photo credit: Feisty Fork |
The other day I was perusing the perusing the internet looking for new ideas to add to my list of must try's when I came upon a post over at
The Feisty Fork. It immediately caught my eye as a yummy and easy dinner choice for a weeknight meal. Because, it was a Monday I cheated with the
Top This! Pizza Crusts instead of a making my own dough or using frozen. However, it did cut the prep time down significantly!
Makes 2 Pizza's
1 Package of Whole Wheat or White Top
This! Pizza Crusts
8 oz of your favorite ranch dressing
1 package of Supreme Shredded Cheddar Cheese
2 Maine Backyard Tomatoes diced
1 red onion chopped
1 cup of corn kernels
1/2 lb of cooked Plumrose Bacon crumbled
3 grilled chicken breasts chopped
Preheat the oven to 500*f or the grill to 600*f. If you are using a pizza stone make sure to preheat the stone in the oven or on the grill.
Using a spoon or spatula evenly spread the ranch dressing down on the base of the pizza as you would the sauce. Next layer on the rest of the toppings to evenly cove the crust of the pizza. Make sure to not gather too many toppings in the center of the crust as it will weight it down and get soggy. Finish the pizza with the cheese.
Bake in the oven for 10 to 12 minutes or until the edges of the crust are golden brown and the cheese is melted. Let the pizza sit for 2 to 4 minutes before slicing so you do not pull the topping when cutting.
Slice and enjoy with a yummy summer salad or fresh garden veggies on the side!
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