Introduction: Parmesan-Ranch Chicken Pizza With Roasted Red Peppers
Parmesan-Ranch Chicken Pizza with roasted red peppers (Feeds 4-6)
1 cup 105deg. water
2 1/2 cup self-rising flour
1 pkg. rapid-rise yeast
1 tbsp. baking powder
1 tbsp. spoon sugar
4 tbsp. spoon Hidden Valley Ranch powder
5 tbsp. spoon salt
4 tbsp. spoon black pepper
4 tbsp. spoon Italian Seasoning
4 tbsp. spoon Garlic powder
2 tbsp. Cavenders Greek seasoning
4 tbsp. Tony's Creole Rue powder
1/3 16oz. jar marinated roasted red bell-peppers
1-2 boneless skinless chicken breast (depending on size, I use 1 really large one)
1/4 cup Parmesan cheese
2-3 cups finely grated cheese of choice (I use Great Value brand fiesta blend)
1/4 cup quality Olive oil (I use Greek olive oil)
1 14.5oz can Hunts Diced (roasted garlic) tomatoes
1 8oz can Hunts of tomato sauce
And a little love and patience.
Use about a tbl. spoon of olive oil to grease
your pizza pan or cookie sheet. Set this aside.
In a large bowl mix:
2 Cups Self-rising Flour
1 tbsp. baking powder
2 tbsp. Hidden Valley Ranch Powder
2 tbsp. Salt
2 tbsp. Black pepper
2 tbsp. Italian seasoning
2 tbsp. Garlic powder
1 tbsp. Caveneders Greek seasoning (optional)
2 tbsp. Tony's Creole Rue (optional)
Mix dry ingredients well and set aside.
In a sauce pan add:
1 can diced tomatoes
1 can tomato sauce
1/8 cup Parmesan cheese
1 tbsp. Hidden Valley Ranch Powder
2 tbsp. salt
1 tbsp. Black pepper
1 1/2 tbsp Italian Seasoning
1 tbsp. Garlic powder
1/2 tbsp. Cavenders (optional)
1 tbsp. Creole rue powder (optional)
2 tbsp. Olive oil
Bring ingredients to a simmer and let it
cook stirring frequently for 20min. or so. Set aside to cool when done.
Once sauce is at a simmer put 1 tbsp. sugar in 1 cup 105*deg water and stir,
when water calms add the yeast and let sit for approx 5 min.
Add yeast water and 1 tsp. olive oil to dry ingredients in large bowl and mix well but don't
over do it. Add in about slowly work in the last half cup of flour as the mixture becomes
dough like. After mixing, use as much of the remaining olive oil (except a tsp.) as needed to
coat the dough ball. Let sit with a towel over the bowl in the oven with the
oven light on until the rest is ready.
Dice the chicken and coat in the tsp. of remaining olive oil. (works best to place in a bowl and
work the chicken around in the oil. Add remaining dry seasoning and work till coated. Place
in a skillet and cook until golden. Remove from heat and set aside.
Preheat oven to 425 (400 for gas oven) (after removing the bowl of dough)
After dough has risen kneed by folding in half and half again about 10 times then work the dough
out onto the pan then form the edges by pushing the dough back on itself slightly. It is ok if the dough
seems a little bit thin as it will rise slightly, just make sure to form the edges thicker. Spread
Sauce evenly across the top then. Top with the fiesta blend cheese then the remaining
Parmesan. Add the Roasted peppers then top with the chicken.
Bake for twelve minutes (may vary by oven, leave the light on and watch closely). I like to turn the oven to
broil for the last 1 1/2 minute of cooking to toast the crust and toppings slightly.
Let cool for a couple minutes the cut, serve, and enjoy!
Feeds 4-6 depending on appetite!
By: Jonathon Reynolds