"This is a recipe that is used at the Papa Murphy's take-and-bake pizza chain. This is just like the original and oh so tasty."
- 1 Cup of Ranch dressing
- 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine)
- 1 Cup of cooked, diced chicken
- 1/2 of a red onion (cut in rings)
- 1/2 of a tomato (chopped)
- 1/2 a cup of sliced mushrooms
- 1 cup of mozzarella cheese (shredded)
- 1 pizza crust (store bought or homemade)
- Mix the ranch and garlic together and put on the crust
- Top with chicken, onion, tomato, mushrooms, and cheese
- Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted
- Top with Parmesan cheese
- I put the sauce on the half cooked pizza crust and then topped with cheese. Putting the cheese on first helps keep the toppings all in place as there is liquid in the tomatoes. Otherwise, they would just slide off your pizza when you picked it up to eat.
- I decided to put the tomatoes, mushrooms, onions and chicken together in a bowl. I added about 1 tsp to 1 Tbsp Basalmic Vinegar and mixed around. (The approximate on the vinegar because I just dumped some in.) After all was mixed around then I put on top of the cheese, trying to keep as much liquid in the bowl as possible.
- Then put back in oven and cooked until crust is brown and cheese is all melted.
- These directions were inspired from the recipe below.
The second recipe was a real winner in my book. It is a non-traditional pizza that I fell in love with at Izzy's Restaurant. I wanted to find a recipe to make it and this is what I found. I love it. I was trying to think of a different pizza that I had the stuff for already in the house. I was asked to take a pizza to a funeral dinner. I thought that was kind of weird at first, but it was for a teenager, down-syndrome boy in the ward. His favorite food was pizza and ice cream, so they had pizza and an ice cream bar for the dinner. It was a hit. I heard several people comment that they would like to have pizza for their funeral. I wouldn't mind that at mine either. PS - I was hoping to bring some of the pizza home, but it was gone towards the beginning. It was very popular. DH even had 4 pieces and he doesn't like fresh tomatoes. Sorry - didn't get a picture of this one.
Vegetable oil spray
1 refrigerated pizza crust in tube can
4 ounces part-skim mozzarella cheese or fat-free mozzarella-flavor soy
2 tablespoons grated Parmesan or Romano cheese
3 medium Italian plum tomatoes, chopped
8-ounce package frozen artichoke hearts, thawed, drained, and chopped
1/2 cup thinly sliced red onion
1 teaspoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon salt-free Italian seasoning, crumbled
Preheat the oven using the pizza crust package directions. Line a baking sheet with aluminum foil. Lightly spray the foil with vegetable oil spray. Spread the pizza crust on the foil. Bake for 7 minutes. Sprinkle the mozzarella and Parmesan over the crust.
In a medium bowl, stir together the remaining ingredients except the Italian seasoning. Arrange the mixture on the cheese. Sprinkle with the herb seasoning. Bake for 8 to 10 minutes, or until the cheese is bubbly.
Nutrition Analysis (per serving)
Calories 227; Protein 12 g; Carbohydrates 30 g; Fiber 4 g; Sugars 5 g; Cholesterol 15 mg; Total Fat 7.0 g; Saturated Fat 3.0 g; Polyunsaturated Fat 0.0 g; Monounsaturated Fat 0.5 g; Sodium 527 mg
1 1/2 Starch; 1 Vegetable; 1 1/2 Medium-Fat Meat
This recipe is reprinted with permission from The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publisher, a division of Random House, Inc. Available at booksellers everywhere.