Artichoke Chicken Pizza II

My wife was working tonight so I thought I would surprise her with a artichoke chicken pizza...used a Pillsbury Classic dough that cooked up very nice (for the first time). The basic recipe remains the same as previous posts but is listed here so you don't have to dive any deeper. Happy Eggin'

Pizza with a twist, no traditional sauce, artichoke hearts and chicken breast; all combined with two cheeses, some garlic & herb ranch dressing, garlic, garlic and garlic.

Ingredients
ü 12-18 Amorosa tomatoes sliced thin (or substitute 4 Roma tomatoes) to taste for quantity, you want to cover 80% of the top of the pizza surface. Tonight I used ROMA and it was fantastic...

ü 2 Boneless Skinless Chicken Breasts
ü 1 ½ cups Artichoke hearts sliced
ü 1 ½ cup fresh Baby Spinach leaves (chopped) (OPTIONAL)
ü 2 cups fresh Mozzarella Cheese (shredded)
ü ½ cup fresh Parmesan (shredded)
ü 1/3 cup Garlic and Herb Ranch Dressing (at least)
ü 12-14” Pizza Dough
ü 6-8 cloves, Garlic (minced)
ü Your favorite Pizza Dough (Fresh Publix, etc)




Preparation
1. Preheat the BGE to 550 Degrees and stabilize (this will require the plate setter with Legs UP to assure even cooking)
2. Pre-cook 98% done the chicken breasts with the garlic
3. Mix the ranch dressing and parmesan cheese (or save cheese and spread on top, you choose)
4. Roll out the dough and add ingredients in order; Ranch sauce mix, chicken, spinach, artichoke hearts, mozzarella cheese and tomatoes.
6. Bake for 15-20 minutes or until top is golden brown and cheese is bubbly; remove and serve.