Ingredients
- Pizza Dough:
- 1/2 cup bread flour
- 1/2 cup whole wheat flour
- 1 1/2-2 cups flour
- 1 tablespoon honey or sugar
- 1 envelope fast rising yeast (or 2 1/4 teaspoons fast rising yeast)
- 1 teaspoon salt
- 1 cup hot water
- 2 tablespoons oil
- 1/2 lb cooked bacon, crumbled
- 2 chicken breasts, diced and sauteed with 1/2 packet ranch dressing mix
- White Sauce:
- 2 Tbsp. reserved grease from bacon
- 1 Tbsp. cornstarch
- 1/2 cup milk
- 1/2 packet ranch dressing mix
- Shredded mozzarella and/or cheddar/jack cheese
- Diced tomatoes or green onion on the top
Preparation
Step 1
Pizza Dough:
Preheat oven to 400 F.
In a large bowl, combine 1 cup flour, honey/sugar, undissolved yeast, and salt; blend well.
Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed (I use a Kitchen Aid mixer). Slowly add 1 1/2 to 2 cups flour until dough clears sides of bowl. Knead until smooth, about 3 mins.
On a lightly floured surface, gently knead until dough is smooth and elastic, add just enough flour so dough doesn't stick. Shape into a round. Cover loosely with greased plastic wrap and let rest in a warm place for about 20-30 minutes.
Cut bacon into strips crosswise. Cook until crispy. Remove from pan, reserving bacon drippings. Add cornstarch to milk and slowly pour into bacon drippings (careful, it will splatter). Stir over medium heat until thickened. Season with ranch spice, to taste.
Roll out dough. Pierce dough with fork to prevent bubbles. Place on preheated pizza stone coated with cornmeal. Spoon white sauce over the top. Top with chicken, bacon, and cheese. Bake for 15-20 minutes until golden and bubbly.
Top with optional tomatoes and green onions if desired.
Brush crust with a mixture of 2 Tbsp. melted butter, 1/4 tsp. dried oregano, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and 1 tsp. Parmesan cheese.