Pizza-My-Heart

 It's been ages since I've made it down to the Little Italy farmer's market.  I used to go every week, but we've been so busy lately that it just hasn't happened.  For the first time in ages we had a weekend with nothing planned - perfect for the farmer's market.

Thatboy had a work event, so I invited Thatmom to come and join Thatbaby and I.  

We gave him a slice of orange to work on and he was happy as a clam as Thatmom and I meandered through stalls of produce, picking up fresh fruits and veggies.  And nuts.

 Since Thatmom and I weren't munching on an orange slice, we worked up an appetite.  So we headed to try out a new pizza spot in Little Italy.  (I definitely bribed Thatmom into coming down by promising lunch in Little Italy). 

 We enjoyed our slices of pizza - fresh mozarella and roasted tomato for Thatbaby, margherita for Thatmom, and a potato and sausage for me.

Thatboy totally missed out on our pizza lunch.  Which is sad, because he really loves pizza.  Especially this one. When I saw this recipe on Kelsey's blog I knew Thatboy would love it.  It has one of his favorite ingredients - bacon!  And while he's not normally a ranch fan, this completely won him over.  He thinks it's one of the best pizzas I've ever made.  I'm not usually a cheddar on pizza fan, but I really liked it too.  It's a nice switch from your ordinary tomato sauce, and bacon, chicken, and ranch just naturally go together.

Chicken Bacon Ranch Pizza (From Apple A Day)

pizza dough
cornmeal, if using homemade dough

1/3 c. ranch dressing

3/4 c. shredded mozzarella cheese

1 c. cooked chicken, shredded or cubed

3/4 c.  shredded cheddar cheese

4 slices bacon, cooked crisp, crumbled

1 tomato, seeded and diced small

1/4 cup sliced green onions, plus more for garnish, if desired

1.  If using a pizza stone for homemade dough, place stone in lower third of oven.  Heat oven and stone to 500 degrees for at least 30 minutes. Shape the pizza crust dough and transfer to a pizza peel or sheet of parchment paper dusted with cornmeal. 

2.  Evenly spread the ranch dressing over the pizza crust, leaving a 1-inch border for the outer crust. Sprinkle with the mozzarella cheese, then layer on chicken, cheddar, bacon, tomatoes and green onions. 

3.  Slide pizza onto heated stone. Bake for 10 to 12 minutes or until cheese is bubbling and beginning to brown.  Let cool 2 minutes and garnish with additional green onions, if desired.  Cut and serve.  Serves 2-3.