Chicken Club Pizza

My husband and I dined in on our anniversary this year, and this is what we made. We both loved it. My husband usually eats his vegetable grudgingly, but in his words, the tomato and lettuce on the top add a "nice crunch" and give it texture. I like this recipe, too, because I usually have everything on hand, except for maybe the bacon, so it's pretty easy to throw together. I made my own pizza crust instead of using store bought. If you use your own pizza dough, just make enough to cover an entire cookie sheet, or just use the topping ingredients to taste if you want to make a smaller pizza. The other thing I would suggest is that if you are going to have leftovers, leave the lettuce, tomato, and extra ranch off to be added onto the pizza as needed. That way the veggies don't wilt. This recipe came from a Kraft foods magazine.

Chicken Club Pizza

1 can (13.8 oz) refrigerated pizza crust (I made my own)
1/4 cup mayo (left this out)
1/2 cup Ranch Dressing, divided (I used probably close to 3/4 cup to 1 cup to make up for the mayo)
1-1/2 cups shredded cheese (I used cheddar)
1-1/2 cups finely chopped cooked chicken
8 slices bacon, cooked and crumbled (don't cook it too crispy since it will also bake in the oven a little)
1-1/2 cups finely shredded lettuce
1 tomato, finely chopped (I also seeded my tomato)

Heat oven to 400*F.

Unroll pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 minutes. (If using your own dough, I would just roll the dough out top it as you would a normal pizza and bake it until the crust is done and the cheese is melted and bubbling.)

Mix may and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese, and bacon.

Bake 5 minutes, or until crust is deep golden brown and cheese is melted. Top with lettuce and tomatoes; drizzle with remaining dressing.