You must try this recipe. a variation on the traditional Toll House® chocolate chip cookie recipe that includes more chocolate.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 slices bacon
- 2 teaspoons vegetable oil
- 1 (10 ounce) container refrigerated pizza crust
- 1 tablespoon dry ranch seasoning, divided
- ⅓ cup ranch dressing
- 6 ounces shredded mozzarella cheese
- ⅓ cup cubed, cooked chicken
- ⅛ cup sliced red onion
- 1 small tomato, sliced
- 1 tablespoon butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and cool.
- Pour oil into a 12-inch cast iron skillet. Brush oil all over the interior of the skillet. Place dough into the skillet and shape into a pizza, forming a crust at the edge. Prick dough all over with a fork.
- Bake in the preheated oven for 5 minutes. Remove from oven and reshape dough if necessary. Sprinkle the top of the dough with 2 teaspoons ranch seasoning. Spread ranch dressing on top.
- Sprinkle shredded mozzarella, chicken, and red onion over pizza crust. Crumble cooled bacon on top.
- Bake in the preheated oven until cheese is melted and top is browned, about 20 minutes.
- Remove pizza from oven and top with tomato slices. Melt butter and mix in the remaining dry ranch seasoning. Brush crust with butter-ranch mixture.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Broil pizza until cheese is golden brown, 2 to 3 minutes, being careful not to burn.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 9 g |
| Sodium | 1280 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |