With this recipe, even I say “Bring on pizza night!!!”
2 skinless, boneless chicken breast halves
1 prepared gluten-free pizza crust
1/2 cup gluten-free Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup chopped tomatoes
1/2 cup chopped green onions
1. Preheat oven to 425 degrees F. Lightly grease a pizza pan or medium baking sheet.
2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop in small pieces. **NOTE: I like to season my chicken with Italian salad dressing, then continue frying until it’s dried again.
3. Place the pizza crust onto the prepared pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, and top with cheddar cheese. Return to to the oven for 20 to 25 minutes, until cheese is melted and bubbly.