Chicken and Vegetable Ranch Pizza

Makes 24 pieces
adapted from a Pampered Chef party I attended many moons ago

1 sour dough or whole wheat crust: (I made my whole wheat one in the breadmaker, but I'll post a good basic recipe below.)
2/3 C mayo
1 package or 3 Tbsn Ranch powder (it's on my to-do list to figure out how to make this from scratch)
1 small head broccoli, very finely chopped (I chop mine till it's crumb-like)
1/2 C shredded chicken (also good with bacon or pepperoni or, I dare say, sausage, though we haven't made it that way because Kip doesn't like sausage because he's mentally ill)
1/4-1/2 C sliced olives
Other veggies that are good with this pizza: carrots (thinly sliced or grated), zucchini, green onions, red onions, artchoke hearts, spinach,  cauliflower (chopped like the broccoli). Tell me if you use anything else that comes out amazing
8-12 oz. mozarella cheese (I think this is about 2 C)

Prepare crust (or, heck, buy one--it'll still be cheaper than anything bought from a pizza place, and it makes this super speedy/easy to put together). While crust rises if rise it must, prepare other ingredients.

Boil a chicken breast in water until cooked (15-20 minutes--cut it open to be sure). Let it cool a bit and shred it. Alternately, you can use any old leftover chicken you happen to have lying about. Alternately, you can use canned chicken if you're in a pinch for time or fresh chicken.

Combine mayo (do you like how I always abbreviate this because I have trouble spelling the darned word) with ranch powder and mix thoroughly. It will seem ranch-y, but don't skimp or the pizza comes out a bit bland.

Chop broccoli till crumb-like. Chop other vegetables.

To put it together:

Press the crust into a jelly roll pan or a pizza pan should you be so privileged (9 years of marriage and still no pizza pan--I guess we like things rectangular). Add mayo sauce and spread. Sprinkle broccoli over sauce. Add toppings. Sprinkle with cheese.

Bake at 400 for 12-15 minutes or until edges are golden and the cheese is just beginning to brown. (The picture above could have used a couple more minutes, but apparently, we were hungry). Ideally, you should give it a few minutes to cool and set, but I don't think we ever do.

Basic Whole Wheat Pizza Crust:
Adapted from Better Homes and Gardens Cookbook (so I did use it for something after all)

1 1/2 C whole wheat flour
1 1/2 C all purpose flour
1 package (or about 3 tsp) active dry yeast
dash salt
1 C warm water (120-130 degrees)
2 Tbsp oil (I use canola)

Combine 1 1/4 C flour, yeast, and salt. Add water and oil. Mix with spoon and begin to stir in remaining flour and then begin to knead adding extra flour until dough is pliable and slightly tacky, (not loose and sticky and not super tight or hard). Knead for about 8 minutes. Let rest for 10 minutes and then you're good to go.

Alternatively, you can use a Kitchenaid with a dough hook if that's you thing.
Posted by The Tasty Cheapskate