Hidden Surprise Lemony Prawn Pizza Rsc Recipes

HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC

Steps:

• Sautee diced chicken chunks in a pan, set aside.
• Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
• In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
• Spread parmesan cheese over pizza.
• Spread spinach over cheese.
• Place tomatoes on pizza. As many or as little as you like, or none at all.
• Sprinkle cooked chicken on top of all the other toppings.
• Cook according to temperature and time on the pizza dough box, or until browned.
• Remove pizza from oven and allow to cool for 5 - 10 minutes.
• Sprinkle with lemon zest, optional.
• Cut into 6 or more slices, depending on size.
• Serve and enjoy!

WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.

WHITE SHRIMP PIZZA ROLL #RSC

Steps:

• Preheat oven to 400°F In a medium sauce pan, heat olive oil on medium heat. Sauté garlic and shallots for 3-5 minutes until tender. Add shrimp to pan and sauté for 3-4 minutes. Stir in spinach, tomatoes and prosciutto and sauté for 3-4 minutes. Meanwhile mix 2 tsp of ranch seasoning mix with alfredo sauce. Combine alfredo sauce mixture with shrimp mixture and remove from heat.
• Spread pizza crust out on 12x17 sheet pan. Crust should be about 1 inch from the sides of pan. Cut 1 inch wide strips on long side of crust. Each cut should be about 1 ½ inches long. Pour shrimp mixture down the center of pizza crust, spreading it almost to the cut lines. Top with mozzarella cheese and Gouda cheese. Drizzle with juice of ½ lemon. Braid crust starting at one end, fold end of crust up and stretch each strip of crust across to the other side of shrimp mixture, alternate sides. Fold opposite end of crust up when braiding is complete and tuck under last set of strips.
• Mix Parmesan cheese and 1 tsp of ranch seasoning mix. Melt butter and brush on top of crust. Sprinkle Parmesan cheese mixture on top of crust. Put in oven and bake for 15-16 minutes until golden brown.
• Cut into 8 pieces with a pizza cutter and serve.

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

SHRIMP PIZZA #RSC

Steps:

• Spray (or lightly oil) a medium bowl; flour dough and place in bowl; let rise for 2 to 2 1/2 hours.
• Meanwhile, make sauce. In a medium-sized bowl, combine tomato sauce, oregano, dried basil, garlic powder, onion powder, sugar and tomato paste. Let simmer until dough has risen.
• Pat down dough and spread in a cookie sheet pan that's sprayed with Pam Cooking Spray with Olive Oil (or lightly oil it). Sprinkle dough with parmesan cheese. Spread sauce over parmesan cheese. Toss shrimp with Hidden Valley Original Ranch Seasoning Mix and place on pizza (7 rows; 5 in each). Drizzle with lemon juice.
• Bake at 425 degrees for 15 to 20 minutes or until crust turns golden brown. Top with shredded cheese and bake until cheese is melted; about another 5 minutes.

THE HIDDEN VALLEY PIZZA #RSC

Steps:

• Preheat oven at 400 degrees.
• On medium high heat in a non-stick cooking pan add oil, shallots, ground pork and hidden valley seasoning mix cook ground pork until it is no longer pink drain on paper towel any excess fat.
• Spray pizza pan with cooking spray flour hands and stretch dough to fit your pizza pan. Spread Alfredo sauce on pizza dough top with lemon zest spread on pizza dough.
• Continue to layer pizza with spinach, mozzarella, and cooked ground pork mixture and parmesan cheese. Bake in oven for 25 minutes. Pat dry tomatoes to soak up any excess juice and top pizza with tomatoes and fresh chives.

HIDDEN SURPRISE-LEMONY PRAWN PIZZA #RSC

Steps:

• 1. In a large mixing bowl, stir to combine: 2 cups flour, yeast, sugar, salt and dip mix. Add EVOO and water; stir with a wooden spoon until mixture comes together. Knead in remaining flour. Put dough into a clean oiled bowl and cover. Let rest 20 minutes in a warm spot.
• 2. While dough is resting: In a small mixing bowl; mix together Ranch Dressing and lemon zest. Set aside.
• 3. Put prawns into a large zip-lock bag. Add 1 teaspoons EVOO and toss with prawns. Mix together Parmesan cheese and 1 teaspoons dip mix and add to bag of prawns; tossing to coat prawns well. Set aside.
• 4. When dough has rested 20minutes: Preheat oven to 400'. Punch dough down and shape into a 13 inch circle on a pizza stone. Cover and let rest 10 minutes.
• 5. Pre-cook pizza dough for 8-10 minutes. Remove from oven and spread with Lemon Zesty Ranch Dressing. Top with parmesan coated prawns; spacing them evenly on top of pizza. Sprinkle with shredded cheese. Mix together 1 tablespoons EVOO and 1 teaspoons lemon juice and drizzle over the shredded cheese.
• 6. Bake at 400' for 7-9 minutes. When pizza comes out of the oven; sprinkle with chives.
• 7. Mangia!