| Ingredient |
Quantity |
Method |
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
|
Place in oiled containers. Cover tightly and slack overnight in cooler between 32° and 36°F prior to use.
Allow dough to reach room temperature (65° to 70°F). Roll each into a 10-inch circle.
Place on lightly oiled pizza pan dusted with cornmeal or layer crust on mesh pizza screen. Dock to prevent bubbles. |
|
|
Barbecue sauce commercially prepared
|
36 oz |
|
|
Cheddar Jack cheese shredded
|
2-1/4 lbs |
|
|
Tyson® Bacon Pieces, 3/4" (#45355-928) |
6 oz |
|
|
Iceberg lettuce fresh chopped
|
1-1/2 lbs |
|
|
Tomatoes fresh diced
|
6 oz |
|
|
Buttermilk ranch dressing commercially prepared
|
1-1/2 cups |
|
|
Green onions fresh minced
|
3/4 cup |
|
|
To assemble each pizza: Spread 3 ounces barbecue sauce evenly over crust.
Layer 3 ounces cheese, 5 ounces chicken, and ½ ounce bacon evenly over pizza.
Bake in preheated conventional oven at 500°F for 12 to 15 minutes or until golden and bubbly. Slice pizza into 8 wedges.
Combine 2 ounces lettuce, ½ ounce tomatoes, 2 tablespoons ranch dressing, and 1 tablespoon green onions in bowl; toss lightly. Portion over center of pizza. |
|
|
|
Top with ½ ounce tortilla strips. Serve immediately. |
|
Nutrition Facts
-
Serving Size:
(177g)
- Servings Per Container:
- Amount Per Serving
- Calories
390
Calories from Fat
150
% Daily Value*
-
26%
Total Fat
17g
-
13
%Cholesterol
40
mg
-
38
%Sodium
900
mg
-
14
%Total Carbohydrate
42
-
Vitamin C
2
%Vitamin A
4
%
Iron
15
%Calcium
2
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.