Chicken Club Pizza

The kitchen uses this recipe as a great way to use up leftover chicken from a roast chicken or Capon. Free range chicken tastes great hot or cold. Make sure that you cover the chicken to ensure it doesn’t dry out

1 recipe pizza dough (recipe to follow) approx. 500 g (1lb)
1 tbs olive oil
2/3 cup of bottle thick Ranch salad dressing
1 lb thickly cut strips or cubes of chicken
¼ lb bacon, chopped
1 sweet red pepper, cut into strips
1 sweet red or white onion, thinly sliced
2-3c shredded cheese blend (Mozzarella, Cheddar, Parmesan or Asiago)
1-2 fresh tomato, sliced or diced
2-3 green onions, chopped

Preheat over 425 deg.

Divide dough into ½.

In 2-greased pizza pans shape out pizza dough thinly and evenly but creating an edge slightly, let rest for 5-10 min. pour favorite Ranch dressing onto shells and evenly spread around shells.

Sprinkle 1/3 of the cheese blend onto pizza shells.

Arrange thickly sliced chicken strips evenly on shells. Sprinkle red pepper and onion and bacon around shells.

Sprinkle remainder of cheese over toppings and bake in hot oven till golden and bottom is cooked. Bake approx 10-15 min. Top with fresh tomato and sprinkle of green onion and serve.