Ranch House Scampi Pizza Rsc Recipes

SHRIMP SCAMPI PIZZA

Steps:

• Set an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
• Dust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.
• Place the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

RANCH HOUSE SCAMPI PIZZA #RSC

Steps:

• 1.In small bowl sprinkle yeast over water and stir in sugar.Let stand 5-10 minutes until bubbly.If mixture doesn't bubble,discard and begin with new yeast.
• 2.Place flour and Ranch Seasoning Mix in large mixing bowl or food processor bowl.Add yeast mix and olive oil and stir or process until a ball is formed.If hand mixing,turn out on floured board and knead 5 minutes.
• 3.Oil a large bowl and add dough,coating with oil.Cover and let rise in warm spot until doubled,about 60 minutes.
• 4.Preheat oven to 400 degrees.Oil 2 12-inch pizza pans.Punch down dough and cut in half.Roll out dough and place each on prepared pans.Mix cream cheese with chives and spread over each pizza.
• 5.Cover cream cheese with pesto.Combine oil,butter,garlic and cayenne in medium bowl.Add shrimp and toss.Divide mixture between pizzas.Sprinkle with Parmesan cheese.Bake 20-30 minutes.Remove from oven and sprinkle with lemon zest and parsley.

RANCH ALFREDO CHICKEN PIZZA #RSC

Steps:

• Remove dough from refrigerator. Let stand at room temperature 20 minutes.
• Preheat oven to 450°F.
• In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
• Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
• In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
• On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.

ALL AMERICAN RANCH SPINACH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 500 degrees.
• Spinach Mixture:.
• In a large pan heat olive oil toss in the shallots and saute till translucent. Add the spinach and cut till wilted and moisture is evaporated. Remove to a bowl and toss in the roasted garlic, sun-dried tomatoes and the The Original Ranch dressing and seasoning dip. Set aside to cool.
• Shrimp:.
• Place the towel dried shrimp in to a bowl season with The Original Ranch dressing and seasoning dip, paprika, pepper and oregano. Set aside to marinade.
• Cheese Mixture:.
• Mix the cheeses together set aside.
• Place dry stone or a large rim-less oiled pan in oven to heat.
• On a floured work surface roll dough out to a large circle.
• Place on a generously floured / (corn meal) pizza peel (or cardboard square, or rim-less baking sheet).
• Top the dough:.
• Brush some of the oil from the bottom of the spinach mixture on the edge of the crust. Sprinkle the tablespoon of The Original Ranch dressing and seasoning dip along the edge. Then take the edge and fold it over to encrust the seasonings. Pressing to seal it.
• Spread the spinach layer evenly right to the seam.
• Top with the shrimp in a spiral on the outer edge and place four in the center.
• Sprinkle the cheese evenly over the whole pie, center right to the edge.
• Lower oven to 475.
• Carefully shimmy the pie onto the heated stone or pan.
• Bake 10-12 minutes.
• Mean while prepare dip mixing the sour cream and The Original Ranch dressing and seasoning dip together. Set aside.
• Remove with pizza wheel when bubbly and crisp to a wooden cutting board.
• Let set for 5-10 minutes if you can wait. ;).
• Slice and enjoy. When you get to the crispy crust dip it into the prepared The Original Ranch dip.

BUFFALO GARLIC RANCH PIZZA #RSC

Steps:

• Preheat oven to 400 ° F. Place rack in center of oven and preheat pizza stone or baking stone from a cold start.
• Cut off just enough of the tops of the garlic bulbs that you can see the garlic in each clove; drizzle with a small amount of olive oil, wrap in foil and bake for one hour. Remove from oven, allow to cool, then squeeze the roasted garlic out of the papery husk and set aside until later.
• On a sheet of parchment paper, unroll pizza crust and sprinkle with Ranch seasoning and garlic powder. Fold dough in half to press seasonings into dough, then work dough into a ball and allow to rest in a warm, draft-free place on the parchment paper while you prepare the pizza ingredients.
• In a small saucepan, whisk together tomato sauce, butter, hot pepper sauce, and garlic powder, and heat over low heat, stirring frequently, for about 15 minutes, to give the flavors time to blend.
• Flatten the chicken breast between plastic wrap with a meat mallet. You can omit this, but maximizing the area for seasoning improves the flavor of the chicken. Season each side of the chicken with salt and pepper, then dredge chicken in 1/4 cup of the pizza sauce.
• Cook the chicken over moderate heat for about 15 minutes or until it is cooked through. Set aside and chop into bite sized pieces after about 5 minutes of rest. Add the shallots to the cooking pan and saute just until softened, but not caramelized.
• To the remaining pizza sauce, stir in the 1/4 cup grated Parmesan cheese.
• Check your pizza dough; it should not be cool to the touch. If it feels warm, flatten with the palm of your hand, then beginning in the middle of the dough, squeeze it outward like squeezing toothpaste from a tube, rotating the dough as you squeeze. Slap the dough over the top of your fist as you go, then place back down on the parchment paper and press/roll it out until it is about 12 inches in diameter. If the dough draws back up, it is too cold/tight and needs to rest further in a warm place before it will stretch out.
• Slide the parchment onto a peel and then onto your baking stone and parbake for about five minutes. Your dough may appear to bubble and blister. This is good.
• Remove the dough from oven and brush with a teaspoon of olive oil (this will help keep the crust from absorbing the sauce and getting soggy). Then ladle the pizza sauce on, beginning in the middle and spreading out to within an inch of the edge.
• Top the sauce with a layer of white cheddar slices and provolone slices. Place the chicken, shallots, and roasted garlic cloves on top of that, then top with the shredded mozzarella and a dusting of Parmesan.
• Slide the pizza on the parchment onto your baking stone and bake for about 15 minutes give or take, until the crust is gloden and the cheese melted and lightly browned.
• Drizzle the top of the pizza with the Ranch dressing and sprinkle with red pepper flakes, if desired. Cut into slices and serve.

BREAKFAST PIZZA #RSC

Steps:

• 1.Combine yeast, honey, and warm water and let rest 5 minutes. Meanwhile, mix together flour, oil, and salt in a large bowl.
• 2. Add water mixture into flour mix and mix together. Knead dough for 5 minutes until smooth. Place under damp cloth and let rise for 1 hour. Heat a pizza stone in oven at 475 degrees.
• 3. Cook pork sausage over medium-high heat until done. Remove from stove and let drain on a paper towel.
• 4. Melt butter in a frying pan. Beat eggs, half & half, and Hidden Valley Original Ranch Seasoning Mix, and chives together. Pour into butter coated pan and scramble.
• 5. Dice potato into 1/4 inch sized cubes. Coat with 1/8 cup Hidden Valley Original Ranch Dressing and fry in vegetable oil for 3-5 minutes, or until a light golden brown. Season with salt.
• 6. Roll out dough into a 12" circle. Place on pizza peel. Spread remaining Hidden Valley Original Ranch Dressing in place of pizza sauce. Spread cooked sausage, scrambled eggs, and potatoes evenly over dough. Sprinkle cheese over the top.
• 7. Carefully slide prepared pizza off of the pizza peel onto the heated baking stone and bake for 10 to 12 minutes.
• 8. Remove from oven, cut, and serve. Enjoy.

PEPPERED BUFFALO RANCH SHRIMP PIZZA #RSC

Steps:

• Preheat oven to 475 degrees F. If available, place a ceramic pizza stone in the oven on the lowest rack. If no stone is available, place an un-greased baking sheet upside down on the rack.
• In a medium bowl, toss shrimp with three tablespoons buffalo style hot sauce and set aside.
• In another bowl, combine Greek yogurt, crumbled blue cheese and Hidden Valley Original Ranch seasoning mix. Add remaining 2 tablespoons buffalo style hot sauce and stir again to combine. Set aside.
• Sprinkle a pizza peel or the back of a large baking sheet with cornmeal.
• Roll out or stretch dough to a 12" round and place on prepared cornmeal covered pizza peel or baking sheet. Spread ranch dressing blue cheese mixture evenly over the dough, allowing about 1" uncovered for the crust on the edge. Sprinkle pizza with banana pepper rings and sprinkle on one cup mozzarella cheese.
• Place shrimp randomly over the cheese in a single layer and sprinkle with sliced shallots. Top shrimp and shallots with remaining mozzarella cheese, parmesan cheese and slide pizza on to preheated baking sheet or pizza stone.
• Bake for 12-15 minutes or until cheese is melted, shrimp is cooked and crust is lightly browned as oven temperatures will vary.
• When cooked, carefully slide pizza off the stone and back on to the pizza peel (or inverted baking sheet). Allow pizza to rest for 5 minutes. Sprinkle pizza with shaved celery and carrots before slicing in to 8 slices. Serves 4 as an entrée or 8 as an appetizer. Enjoy!

SHRIMP SCAMPI PIZZA

Steps:

• Preheat oven to 500 degrees with pizza stone on bottom rack.
• Melt butter in a large skillet over medium heat. Saute garlic and shallots until fragrant and softened, about 2-3 minutes. Stir in white wine, heavy cream, salt and pepper and bring to a boil. Reduce to a simmer and cook until about 2-3 tablespoons of liquid remain. Stir in shrimp and cook until just starting to look pink, about 1 minute. Remove from heat and set aside.
• Roll or stretch out the pizza dough into a 12-inch circle and place on a cornmeal dusted pizza peel. Top with shrimp, 5-6 dollops of ricotta cheese, mozzarella cheese, parmesan cheese, dried thyme and season with salt and pepper. Transfer pizza preheated pizza stone and bake until cheese is bubbling and crust is browned and crisp.
• Top with chives and tomatoes and cut into wedges to serve.