Chicken Bacon Ranch Pizza (Semolina Crust)

The kids and I stumbled upon a humdinger of a pizza recipe. All by accident of course. Most of our accidents have led to amazing discoveries of food recipes. That's what being a dad is all about, experimenting with food. Tonight, the kids asked me to make a Chicken Bacon Ranch Pizza. I decided to make the dough. I warmed up the yeast and went into the cupboard and blammo....discover I am short on White Flour. However, next the white flour was Semolina Flour. I thought to myself, this might be perfect. A thin crust would be most excellent for a chicken bacon ranch pizza. The crust was amazing, and easier to roll out btw.....Try it, you may like it.


Semolina Dough Recipe

Ingredients

2 cups Whitge Flour

1 cup Semolina Flour

Yeast Package (Follow the directions - Warm the yeast in a separate bowl)

1tsp Salt

2 tsp Olive Oil

Add one cup of baking flour, olive oil, and salt in a bowl with the yeast. Mix for about 3 minutes on low beat. Slowly integrate the rest of the flour. Add the semolina last and kneed it into the dough for about 5 minutes.

Set aside and cover with a towel while you prepare the rest.

12-16oz of bacon - cooked

1pd of thinly sliced chicken breasts - panini grilled with Montreal Steak Seasoning and the bacon grease.

6-8oz of Ranch Dressing
8 oz Grated Mozzarella
4 oz Grated Extra Sharp Cheddar

Roll the pizza dough on the pan. Drizzle with olive oil. Layer with chicken, crumbled bacon, and top with the cheese. Drizzle the ranch dressing on the very top.

Preheat the over to 425. Bake for about 11-15 minutes. When the dough is brown on the bottom and cook consistently, remove from the oven and let cool. Delicious!