Chicken Veggie Pizza
1 ball dough (see recipe below)
1 small tomato, diced
¼ onion red onion, thinly sliced
1 small zucchini, sliced thinly
4 chicken tenders, cooked and diced (seasoned accordingly)
1 c. shredded mozzarella cheese
¼ tsp. oregano
½ tsp. red pepper flakes
pinch of salt and pepper
¼ c. heavy cream
1 T. butter
¼ c. freshly grated parmesan
2 cloves garlic, minced
2 tsp. flour
1 tbsp. chicken stock or broth
¹⁄₈ c. ranch dressing
pinch of salt
¹⁄₈ tsp. ground pepper
1. To make sauce, in a small saucepan, melt butter. Add minced garlic, stir and cook for 1 minute. Add flour, cook for 1 minute. Add heavy cream and chicken broth, whisk. As mixture thickens, slowly add parmesan, whisk until smooth. Sprinkle in salt and peppers. Remove from heat and let cool for 10 minutes. Add ranch, mix until incorporated.
2. Spread sauce evenly over pizza peel, leaving about 1½ inches around the edge for the crust. Sprinkle shredded cheeses on top. Then place cooked/diced chicken and veggies on top. Sprinkle oregano, red pepper, garlic powder salt and pepper over entire pizza.
3. Bake for 12-14 minutes at 450 degrees. Remove, let cool for 5-6 minutes, slice and serve.