We are a pizza-loving household. We are also a bacon-loving household. This pizza was a combination of those two amazing things and it was very good. Only thing I would note is that it seemed like it called for way to much topping. We just didn't need everything. If you want to adjust and maybe get 2 8-inch pizza crusts instead of 1 12-inch crust, that could potentially be an option to not waste the toppings.
- 1 prebaked 12-inch pizza crust
- 4 oz cream cheese, softened
- 1 shallot, minced
- 2 cups shredded rotisserie chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces
- 1/4 cup sour cream
- 3 Tbsp 2% milk
- 2 tsp ranch salad dressing mix
- 1 cup shredded lettuce
- 1 plum tomato, seeded and chopped.
Preheat oven to 425 degrees. Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses, and bacon. Bake until edges are lightly browned and cheese is melted, 12-15 minutes.
Meanwhile, in a small bowl, combine the sour cream, milk, and dressing mix. Sprinkle the lettuce and tomato over pizza; drizzle with dressing.
NOTES: We used a DiGiorno 12-inch crust and it was great!
Serves 3
Prep Time: 10 minutes
Total Time: 25 minutes
Recipe from Taste of Home
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