I was scrolling through my blog and came to realize out of the last 12 postings, only two recipes have been for non-sweets. Sweets are my forte, but I figured a dinner recipe was long over-due, and have I got a doozy for you!
A couple MySpace friends inspired this one. Through MySpace, I’m connected to a great network of women who love to cook and are so supportive and fun. Kim, the one responsible for hooking me up with most of my foodie friends, posted a recipe for Chicken Bacon Ranch pizza yesterday that had me drooling over my keyboard. I’d been wanting to make a pizza that my friend Suzie posted on her blog that had shrimp on it, so I decided to meld the two recipes into one. So here it is, the final masterpiece. And it would be just as good with chicken, which I plan to make next.
Shrimp and Bacon Ranch Pizza
I made this in a large 14” pan so if you’re making a smaller pizza, adjust the ingredients accordingly.
Your favorite pizza dough (I used an entire recipe of Wolfgang Puck’s dough)
¾ c ranch dressing, divided (I used homemade—the bomb!)
½ t dill (dried)
8 oz. shredded mozzarella cheese
6 oz. frozen cooked salad shrimp, thawed
1 T. extra-virgin olive oil
1 clove garlic, minced
8 slices bacon, cooked and crumbled (I used turkey bacon)
½ cup chopped grape tomatoes
Heat oven to 350°F. Fit dough onto a pizza pan sprayed with cooking oil and bake for 7 minutes. While it’s baking, stir the dill into the dressing. Remove the crust and set oven temperature to 450 degrees. Spread ½ cup dressing over the crust, then sprinkle the mozzarella over it. No need to wait until the oven has preheated, just pop it in for 5-10 minutes, or until the cheese is melted. While it’s baking, mix the shrimp with olive oil and garlic until coated.
Remove pizza from oven. Top pizza evenly with shrimp, bacon and tomato, then drizzle the remaining dressing over everything. Return to oven; bake an additional 5-7 minutes or until shrimp is thoroughly heated. Cut & serve warm.
Nutritional Info per 1/8 of recipe (based on the same ingredients I used. You can lighten it up by using less cheese & light mayo in the dressing.): 440 cal, 23g fat, 38g carb, 18g protein.
Recipe inspired by Kim and Suzie
This recipe is entered in the Foodista Best of Food Blogs Cookbook contest. Click on the box to vote! :)
Your pics are fabulous as always and i like what you did with it!!! Beautiful job !
Thanks Kim! You are an inspiration.
No way V! This is super cool. I want to make this one!
I hope the cakes are going well.
I’ve got 1 finished and served and the next one is already baked and in the freezer so I’m right on schedule. :)
This looks awesome and my shrimp-loving son and husband would love it!
Wow, I seen Kims post on her homemade pizza. Hers looks really good and thought i am going to make one to. Then you make one the following day, I am like ooooo I am attemping this tomorrow. I can’t wait to make the homemade dressing. I think the chicken that you mentioned would be awesome as well. I had a chicken pizza someone had made but they used a homemade BBQ sauce and the mozzerella cheese. I thought this can’t be to good, well it knocked my socks off. I really liked it i always wanted to make my version but never did. What do you think about the chicken and the BBQ version? i am making yours next. I will probably be on a pizza kick for the next week now… Lol
~The Southern Cookbook
I love barbecue chicken pizza, esp with bacon and green onions on it. So yummy! I’ve also made it using smoked cheddar cheese. Oh man! Killer. I can’t wait to see what you make!
Delicious….could I please have a slice!
I got to thinking about how you could make those orange cookies. Try using a white cake mix and add some orange extract and a very small amount of orange food coloring if you want them orange.
I think they’ll turn out pretty similar.
Sweet or savory, I love all your recipes Veronica! This pizza looks phenominal! I have to say I am in awe of your cherry cordials…I will definitely be giving those a try! ;)
I’m glad you liked my Guacamole BLTs! (Now if I could only get Mike to try them! ;) )
Thanks, Faith! The cherry cordials have now been made 3 weeks ago and are more liquid but not completely. Maybe my recipe is no good for liquid centers, but they are really good, nonetheless. We did love those BLT’s and I intend to repost the recipe.
Veronica, when you left a comment I didn’t know it was this blog. I found the cake pops on your site and adapted them to the truffles I made! It was like having a blog celebrity comment on my blog. Thanks so much for reading!
love in Christ
LOL! A blog celebrity! Girl, I’m just like you but that is really sweet of you to say. You did great on those cake truffles–they look really scrumptious.
Thanks! Your compliment means a lot since you seem to be a seasoned (ha) chef/baker!
lol! i was reading this at foodgawker..as i was reading i was thnking, this is V’s recipe only then did i check on who posted this pic he!he!he! and it was you duh to me=;)
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