1 recipe of pizza dough (see below)
3 chicken breasts, seasoned, grilled and diced
8 strips of bacon, cooked and crumbled
1 cup ranch dip (I use Uncle Dan's)
1 cup cherry tomatoes, sliced
6 green onions, sliced
12 ounces of shredded mozzarella or Italian blend cheese
Pizza Dough
1 1/2 cups hot water (105-110 degrees)
2 Tbsp. sugar
1 Tbsp. yeast
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. garlic salt
1 extra cup flour
In a medium bowl add the water, yeast, and sugar. Stir and let sit for 5 minutes to allow the yeast to bloom. In another bowl combine the 2 1/2 cups flour, salt, and garlic salt. In a mixing bowl add the bloomed yeast and flour mixture. Turn the mixer on low and with the dough hook and mix for about 5 minutes. Add the extra cup of flour and let it mix in. Turn the mixer up to medium and let it knead the dough for 5 minutes. Take the dough out of the mixing bowl. Lightly oil the mixing bowl, place the dough ball back into the bowl, cover with plastic wrap and let it raise about 10 minutes. (I like to turn my oven on for about 3 minutes and then turn it off and put the bowl in the warmed oven for the raising period. Just don't get it too hot and cook the dough or kill the yeast.) After it has risen, remove the dough from the bowl and cut it in half. Lightly grease 2 cookie sheets and sprinkle about 1 Tbsp. of cornmeal onto each cookie sheet. Stretch one of the dough halves onto each sheet. You can roll it out with a rolling pin, or just push the dough out to the corners with you fingers. Bake the dough for about 10 minutes at 400 degrees before adding the toppings.
Topping the pizzas. Add 1/2 cup of the ranch dip and spread it onto the dough. Sprinkle 1/2 of the shredded cheese over the ranch. Next add the chicken, bacon, tomatoes, and green onions, half for each pizza. Place the pizzas bake into the oven and bake for another 10 minutes. Remove, allow to sit and cool for 5 minutes before cutting and serving.
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