Zutaten für Wicked Chicken Hidden Valley Ranch Pizza Rsc
- 1 package (14-16 ounces) Pizza Dough
- 1/4 cup Plain Greek Yogurt
- Hidden Valley Original Ranch Dips Mix
- Garlic Cloves
- 1 pound Boneless, Skinless Chicken Tenders
- Extra Virgin Olive Oil
- Baby Portabella Mushrooms
- Baby Spinach Leaves
- Mozzarella Cheese
- Parmesan Cheese
- 1/4 teaspoon Black Pepper
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Zubereitung von Wicked Chicken Hidden Valley Ranch Pizza Rsc
- Preheat oven to 400°F (200°C). If using a pizza stone, preheat it in the oven for at least 30 minutes.
- Prepare pizza dough according to package directions.
- Transfer the dough to a lightly oiled baking sheet or pizza peel.
- In a medium bowl, whisk together 1/2 cup Hidden Valley Ranch dressing and 1/4 cup plain Greek yogurt. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 pound boneless, skinless chicken tenders, 2 cloves minced garlic, and 1/4 teaspoon black pepper. Sauté until golden brown and cooked through, about 10-12 minutes.
- Add 8 ounces sliced mushrooms and 5 ounces fresh spinach to the skillet. Sauté until mushrooms are tender and spinach is wilted, about 5 minutes.
- Remove from heat and let cool slightly. Dice the chicken into 1-inch pieces.
- In a small bowl, toss the diced chicken with 2 tablespoons of the Hidden Valley Ranch mixture.
- Spread 1 cup of the Hidden Valley Ranch mixture evenly over the pizza dough.
- Distribute the chicken mixture, mushrooms, and spinach evenly over the ranch base.
- Sprinkle with 1 1/2 cups shredded mozzarella cheese and 1/2 cup shredded Parmesan cheese.
- Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel.
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
27 g
Zucker
5g
Fett
46g
Kohlenhydrate
1g
