Mike LOVES pizza. The man practically survived on it before I came along. He honestly would eat pizza every single day if I would let him. I on the other hand am happy to eat pizza once or twice a YEAR. I am just not a big fan. Since I don’t like any meat or sauce on my pizza, I end up basically with cheese and bread… and hungry an hour later.
Last week I was making out our grocery list, and started surfing the internet to find something new and different to make. I am tired of the same things over and over. When I saw this recipe for a Chicken Club Pizza, I knew I had found something good… but it wasnt until we tested it that I truly hit the jackpot. I changed it up a bit, so here is my version:
Chicken Club Pizza
- canned Pizza dough
- fresh-made Hidden Valley Ranch dressing
- Package Kraft shredded cheese – I used the Triple Cheese with Philadelphia – divided
We first cooked the chicken on the George Foreman Grill with zero seasoning. I had cut every tiny little bit of fat and skin to make it as lean as I could get it. Once the chicken cooled I cut it into little bite size pieces and set aside. Then cook the bacon until it is crispy. Once cooled, crumble and set aside with chicken. Lay out canned pizza dough on a cookie sheet (I used my Pampered Chef Pizza Stone) and cook for 10 minutes at 400*. Smear Ranch Dressing on the mostly-cooked dough and top with a layer of chicken, cheese, bacon, and the rest of the cheese. Cook for another 5 minutes or until crust is brown and all cheese is melted. Top with lettuce.
We ate every. single. crumb of this pizza. I had left some grilled chicken for me to eat (the non-pizza eater) but I ended up sticking it in the fridge and indulging in a piece! Even the girls loved every single bite. It was absolutely better than I could put into words, or these pictures will show. You just simply have to try it!