The Pampered Chef ®
Garden Ranch Pizza
Recipe
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| 1 package (13.8 ounces) 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 coarsely chopped broccoli |
| 1/2 cup diced red bell pepper |
| 1 medium carrot, sliced |
| 1/2 cup pitted ripe olives, sliced |
| 1/4 cup (1 ounce) grated fresh Parmesan cheese | |
- Preheat oven to 425°F. Lightly sprinkle Large Round Stone with flour. Unroll pizza dough on baking stone, shaping into a circle. Using lightly floured Baker's Roller®, roll dough to edge of baking stone.
- In Classic Batter Bowl, combine mayonnaise, seasoning mix and garlic pressed with Garlic Press; whisk using Stainless Steel Whisk. Spread mixture evenly over crust to within 1/2 inch of edge using Small Mix 'N Scraper®. Top with half of the mozzarella cheese.
- Coarsely chop broccoli using Food Chopper. Dice bell pepper using Utility Knife. Slice carrot using Crinkle Cutter. Slice olives using Egg Slicer Plus®. Sprinkle vegetables over pizza; top with remaining mozzarella cheese. Grate Parmesan cheese over pizza using Deluxe Cheese Grater.
- Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using Pizza Cutter; serve using Mini-Serving Spatula.
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Yield: 16 servings or 24 sample servings
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Nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrate 14 g, Protein 7 g, Sodium 410 mg, Fiber less than 1 g
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| © The Pampered Chef, Ltd., 2001 |
