The other weekend when I was opening up my new Pampered Chef products while preparing for a Cooking Show I came across this recipe on the Use & Care information for my Large Grooved Cutting Board. For those of you who have Pampered Chef products and have never looked at your Use & Care information, YOU SHOULD! Most of them have yummy recipes in them.
1 pkg refrigerated pizza crust ( I have used cresent rolls as well, just rolled flat)
2 cups thinly sliced iceberg lettuce
2 plum tomoatoes ( I used grape tomatoes)
1 8oz pkg cream cheese, softened
1/2 cup ranch dressing, divided ( Measuring Cup Set)
1 garlic clove, pressed ( Garlic Press)
1/2 cup shredded cheddar cheese ( Microplane Grater)
1/4 cup pitted ripe olives, sliced ( Chef’s Knife)
1/4 cup chopped red onion ( Used Mix ‘N Chop)
6 slices bacon, crisply cooked, drained, crumbled ( I chopped with Mix ‘N Chop)
1. Preheat oven to 400F/200C. Unroll pizza crust to within 1 inch of edge of lightly floured Rectagle Stone ( I used the Large Bar Pan). Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
2. On Large-Grooved Cutting Board, thinly slice lettuce using Chef’s Knife. Seed and dice tomatoes again with the Chef’s Knife. In Batter Bowl, combine cream cheese, 1/4 cup ranch, and pressed garlic using the Garlic Press ( the garlic was a little much for us, I would have stuck with just the cream cheese and ranch mixture); mix well and spread evenly over crust using the Classic Scraper. Top pizza with lettuce, tomatoes, cheese ( I grated the cheese with the Microplane Grater, olives, onion, and bacon. Drizzle with remaining dressing. Cut into squares and serve immediately.
Yield: 12 servings
This was a fun recipe and my husband and I both over indulged! Like I mentioned above I might try without the garlic next time. Hope you enjoy it and let me know if you change it up at all, I love changes!