Wicked Chicken Hidden Valley Ranch Pizza Rsc Recipes

Steps:

• Sautee diced chicken chunks in a pan, set aside.
• Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
• In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
• Spread parmesan cheese over pizza.
• Spread spinach over cheese.
• Place tomatoes on pizza. As many or as little as you like, or none at all.
• Sprinkle cooked chicken on top of all the other toppings.
• Cook according to temperature and time on the pizza dough box, or until browned.
• Remove pizza from oven and allow to cool for 5 - 10 minutes.
• Sprinkle with lemon zest, optional.
• Cut into 6 or more slices, depending on size.
• Serve and enjoy!

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

Steps:

• Pre-heat oven to 350°F.
• In a heavy skillet, heat olive oil. While oil is heating, season chicken with salt, pepper, and lemon zest. Stir well to combine.
• Brown chicken in skillet until no longer pink, 6-7 minutes on medium high. Remove chicken with a slotted spoon and drain on paper towels. Set aside and keep warm.
• Mix together Avocado, lemon juice, ranch dip mix, mayonnaise, Greek Yogurt and cream cheese. Set aside to flavor for 5-10 minutes.
• While Avocado Ranch sauce is sitting, Spread pizza dough out onto a large (16 inch) pizza pan Bake Pizza Crust 6-7 minutes or until just starting to brown on top. Remove from oven.
• Spread Avocado Ranch sauce generously onto warm crust. Sprinkle Cooked chicken, diced red onion, bacon pieces and diced tomatoes on top of ranch sauce. Top with both Cheeses.
• Return pizza to oven. Bake an additional 10-15 minutes or until cheese is melted and pizza is hot through.

Steps:

• Preheat oven at 400 degrees.
• On medium high heat in a non-stick cooking pan add oil, shallots, ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
• Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan. Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
• Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese. Bake in oven for 25 minutes. Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• To make the tzatziki, combine the Greek yogurt, Hidden Valley® Original Ranch® Harvest Dill Dips Mix, 1 tablespoons olive oil, lemon juice, salt, pepper, and garlic in a food processor.
• Process until thoroughly combined. Transfer to a separate dish, cover with plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile; roll the dough into a 12-14 inch circle. Transfer dough to a lightly greased pizza pan. Brush 1 teaspoons olive oil over the entire crust and bake in the preheated oven for 15 minutes, or until light golden brown.
• Remove crust and transfer to a wire cooling rack until completely cool.
• Remove the tzatziki from the fridge and add the chopped cucumbers. Stir well. Spread the sauce evenly over the crust.
• Sprinkle the artichoke hearts, olives, and sun-dried tomatoes evenly over the sauce. Top with the chopped chicken and Feta cheese.
• Cut into 8 slices and enjoy immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.