Buffalo Garlic Ranch Pizza Rsc Recipes

BUFFALO CHICKEN PIZZA #RSC

Steps:

• 1. Place chicken in bowl with your favorite wing sauce (I use Louisiana Chicken Wing Sauce ) and let marinade for 30 minutes. You may want to dilute this. (It's hot!) Mix wing sauce with Ranch dry Seasoning mix.
• 2. Melt butter and add one ranch seasoning mix. Brush butter and ranch mixture over the crust. Combine spinach, Ranch Salad Dressing, baby carrots, Italian Seasoning and 1/3 cup dressing in medium bowl; mix well. Spoon mixture over crust; top with onions, and cheeses.
• 3. Place on baking sheet; bake in preheated 400°F oven 14 minutes or until crust is browned and cheese is melted. Grate fresh celery in thin slices over the entire pizza.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!

BUFFALO BLUE CHEESE GRILLED RANCH CHICKEN PIZZA #RSC

Steps:

• Put your chicken breasts in a bag with Yogurt and HIdden Valley Original Ranch Seasoning Mix and mash around to coat well. Place in the fridge for about 1/2 hour if you can. If you cant, a few minutes will work also.
• Preheat your Grill and your oven to 375 degrees.
• On a pizza pan or cookie sheet, roll out and press your pizza crust to the edges, you can do this thin crust or regular crust, whichever you prefer. I prefer thin crust.
• Remove the chicken from the yogurt marinade and put them on the grill - grill each side about 7-9 minutes until internal temperature reaches 165 degrees. Place on a plate and cover with foil to rest for about 15 minutes.
• Place your pizza crust in the oven and bake it until it's golden brown and done - you wont bake again, so be sure it's done.
• While crust is baking, chop your grilled chicken breast up into 1/2" dice and coat with buffalo wing sauce lightly in a bowl and set aside.
• When crust is done, remove from oven and let it cool just a bit and then cover with ranch dressing spreading out as close to the edges as you can get it. You may need a little more dressing or a little less, depending upon the size of your crust.
• Cover pizza with diced chicken and crumbled blue cheese, then sprinkle chiffonade spinach over the top.
• Slice into wedges or squares & enjoy!

BUFFALO RANCH SAUCE

Steps:

• Mix it in a bowl until well blended!
• See how easy?