Cheesy Bacon and Ranch Pizza

Cut into squares, this pizza is great to serve as an appetizer at your next get together.


Details

Difficulty

Beginner

Yield

1 (12-inch) pizza

Prep Time

15 minutes

Bake Time

12 to 15 minutes

Ingredients


  • Crust:
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 3 tablespoons extra virgin olive oil
  • Toppings:
  • 3/4 cup ranch dressing
  • 8 to 10 strips bacon, cooked crisp and crumbled
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/4 cup sliced green onions

Directions


Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If not using Pizza Yeast, allow dough to rest for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet (12-inch round or 13 x 9-inch rectangle).  Form a rim by pinching the edge of the dough.

Spread ranch dressing over crust.  Top with bacon, onions and peppers.  Evenly sprinkle mozzarella cheese over the toppings.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.  Sprinkle with green onion before serving.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.  Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Recipe Note:  For a time saver, use 1 package (2 to 3 ounces) of precooked bacon.