White Pizza with Ranch-Ricotta
and Wild Mushrooms
Makes 6-8 ServingsIngredients
* | 1 pound refrigerated or frozen bread dough, thawed according to package directions | * | 1 tablespoon olive oil | * | 2 cloves garlic, minced | * | 12 ounces mixed wild mushrooms or button mushrooms, sliced | * | 16 ounces ricotta cheese | * | 1 packet (1.0 ounce) Hidden Valley Original Ranch Salad Dressing and Seasoning Mix, divided | * | 1 1/2 cups shredded mozzarella cheese |
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Instructions
1 | Preheat oven to 450F degrees. |
2 | Roll pizza dough out into a 15"x9" rectangle (working directly on an ungreased baking sheet is easiest). Set aside. |
3 | Heat oil in a large skillet over medium heat. Add garlic and mushrooms and saute 5 minutes, until mushrooms soften. |
4 | Meanwhile, in a large bowl, combine ricotta cheese and all but 1 teaspoon of Hidden Valley Original Ranch Salad Dressing and Seasoning Mix. Mix well. Spread mixture over pizza crust, to within 1/2-inch of the edges. Top ricotta with sauteed mushrooms. |
5 | Combine mozzarella and remaining teaspoon Hidden Valley Original Ranch Salad Dressing and Seasoning Mix. Sprinkle over pizza. |
6 | Bake 12 to 15 minutes, until cheese is bubbly and crust is golden brown. |
Notes
- A white pizza that's brimming with flavor thanks to Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, wild mushrooms and garlic. You can assemble the pizza up to 2 days in advance and refrigerate until ready to bake. For a variety, swap any vegetable for the mushrooms; great partners for the ranch-ricotta topping include broccoli, sundried tomatoes and bell peppers. For a reduced-fat version, substitute part-skim ricotta and part-skim mozzarella cheese. If desired, you can also use a pre-baked prepared pizza crust (such as Boboli).
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Bake Time: 15 minutes
Source
Recipe created by Robin Miller on behalf of the makers of Hidden Valley Original Ranch dressings