I’m always looking for a way to make dinner easy but taste good. This was not easy but it tasted awesome. I take that back. I worked extra hard the day before to make the evening of making dinner easy.
Point Blank – I miss Papa Murphy’s Pizza. We had one, we loved it, we must have been the only ones to love it because it’s gone. What jerks! They made me fall in love with their chicken garlic pizza and just left – no note, no call or text… just gone in the night. OK… that’s likely overstating things a tad…
I’ve longed for that chicken garlic pizza, this recipe? Might just be better.
The day before (happened to be Sunday) I made the pizza crusts – yes MADE them from scratch. Sure you can buy them premade and that would make your life easier. I lack the gene were it comes to making my life easier in the kitchen. I made these suckers. I par-baked them so that Monday I could add toppings and get them in the oven quick. I also made the ranch garlic sauce, baked the chicken, chopped the green onion. Monday evening I was ready to go! Toss on the toppings, add the cheese, get them in the oven. Yes, I made two of them. We ate one… but oh the leftovers were not as crispy – but they were tasty!
You can easily skip the homemade crust, get precooked chicken, and make this super quick and easy. Mmm… makes me want this for lunch… maybe I need to get some dough rising…
Pizza Crust
Ingredients
2 1/4 tsp active dry yeast
2 tsp sugar
1 1/2 cups warm water
3 Tbsp olive oil
1 1/2 tsp salt
1 tsp white vinegar
3 3/4 - 4 cups flour (bread flour works best, but all-purpose works fine)
Instructions
In a large bowl of a stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.
Add the remaining 1 cup of warm water, and the olive oil, salt, and vinegar.
Begin mixing on medium-low speed and gradually add the flour --knead for about 7 minutes, or until the dough is smooth and elastic (it should be sticky, but not soo sticky that it sticks to your clean fingertip.) Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume--about 1 hour.
Gently punch the dough down and place on a floured counter top. Divide the dough into 2 or 3 equal pieces (depending on how thick you want your crust/how big you want your pizza. I make three medium size, thinner crust pizzas. But you could make two larger pizzas). Roll and stretch your dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees F and brush dough lightly with olive oil.
Pre-bake the dough on a pizza stone or in a pizza pan for 6 minutes. Cool and wrap for another day to use or add toppings. Return to oven and bake for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly.
Garlic-Ranch Chicken Pizza
For one pizza: (Double if making two crusts)
2 cups Mozzarella cheese, shredded
1 cup Cheddar cheese, shredded
5 sliced green onions - white and green
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded
2 tomatoes, thinly sliced
For the Garlic-Ranch Sauce:
2 Tbsp sour cream
3 Tbsp mayonnaise
2 1/2 Tbsp milk
1 tsp minced garlic
1/2 teaspoon garlic salt
1/8 teaspoon chopped, dried chives
1/8 teaspoon dill
1/8 teaspoon dried parsley
dash of onion powder
Salt and pepper, to taste
Instructions
Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top. Bake at 450 degrees F for 9-12 minutes, or until crust is golden brown and cheese is bubbly.
*For grilled pizzas: Oil your grill and turn heat to medium-low. Shape dough into long, slipper-shaped pieces. Brush dough with olive oil and grill for 2 minutes on one side, with the grill cover on. Flip to the other side and brush again with olive oil. Cook for 2 minutes, with the grill lid on. Remove crust to a plate and add toppings. Return to grill and cook just until cheese is melted, 1-2 more minutes.
Ingredients
2 1/4 tsp active dry yeast
2 tsp sugar
1 1/2 cups warm water
3 Tbsp olive oil
1 1/2 tsp salt
1 tsp white vinegar
3 3/4 - 4 cups flour (bread flour works best, but all-purpose works fine)
Instructions
In a large bowl of a stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.
Add the remaining 1 cup of warm water, and the olive oil, salt, and vinegar.
Begin mixing on medium-low speed and gradually add the flour --knead for about 7 minutes, or until the dough is smooth and elastic (it should be sticky, but not soo sticky that it sticks to your clean fingertip.) Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume--about 1 hour.
Gently punch the dough down and place on a floured counter top. Divide the dough into 2 or 3 equal pieces (depending on how thick you want your crust/how big you want your pizza. I make three medium size, thinner crust pizzas. But you could make two larger pizzas). Roll and stretch your dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees F and brush dough lightly with olive oil.
Pre-bake the dough on a pizza stone or in a pizza pan for 6 minutes. Cool and wrap for another day to use or add toppings. Return to oven and bake for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly.
Garlic-Ranch Chicken Pizza
For one pizza: (Double if making two crusts)
2 cups Mozzarella cheese, shredded
1 cup Cheddar cheese, shredded
5 sliced green onions - white and green
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded
2 tomatoes, thinly sliced
For the Garlic-Ranch Sauce:
2 Tbsp sour cream
3 Tbsp mayonnaise
2 1/2 Tbsp milk
1 tsp minced garlic
1/2 teaspoon garlic salt
1/8 teaspoon chopped, dried chives
1/8 teaspoon dill
1/8 teaspoon dried parsley
dash of onion powder
Salt and pepper, to taste
Instructions
Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top. Bake at 450 degrees F for 9-12 minutes, or until crust is golden brown and cheese is bubbly.
*For grilled pizzas: Oil your grill and turn heat to medium-low. Shape dough into long, slipper-shaped pieces. Brush dough with olive oil and grill for 2 minutes on one side, with the grill cover on. Flip to the other side and brush again with olive oil. Cook for 2 minutes, with the grill lid on. Remove crust to a plate and add toppings. Return to grill and cook just until cheese is melted, 1-2 more minutes.
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