Garden Ranch Pizza
2 packages (10 ounces each) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 425°F. Unroll both packages of pizza dough and arrange side by
side on a large round pizza stone, shaping into a circle. Using lightly floured
roller, roll dough to edge of baking stone, pressing seams to seal.
In a bowl, combine mayonnaise, ranch seasoning mix and
garlic; mix well. Spread mixture evenly over crust to within 1/2 inch of edge.
Top with half of the mozzarella cheese.
Chop broccoli. Dice bell pepper using Crinkle cut carrot. Slice olives using.
Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining
mozzarella cheese. Grate Parmesan cheese over pizza.
Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand
10 minutes. Cut into wedges using a pizza cutter; serve.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 2.5 g,
Cholesterol 15 mg, Carbohydrate 19 g, Protein 8 g, Sodium 480 mg, Fiber less
than 1 g
Source: Pampered Chef