I had a photo shoot tonight at 6:30, so I knew I wouldn’t have time to make the big Italian Lasagna Bake I had planned. Instead, I used a very simple recipe from Taste of Home magazine and kicked it up a notch. The original recipe called for pan cooked chicken and no veggies. I think it needs the sweet char of BBQ basted, grilled chicken AND the flavors of green onions and tomatoes.
Not only was it ready fast, but it was incredibly delicious AND, I got to eat my full meal before heading out the door for my shoot! 🙂 TA DA, the recipe trifecta!
If you can have hubby grill the chicken while you prep everything else, I bet you can be done in 30 minutes!
BBQ Chicken Ranch Pizza
{click title to print}
Ingredients
- 13 ounce can Pillsbury Artisan Crust
- ½ cups {plus More For Basting} Weber Real Molasses BBQ Sauce
- ½ cups Ranch Dressing
- 2 cups Italian Shredded Cheese
- 3 whole Seasoned, Grilled Chicken Breasts
- 2 cups Colby Jack Cheese Shreds
- 4 whole Green Onions, Sliced
- ½ cups Cherry Tomato Halves
- Salt, Pepper And Garlic Powder, To Taste
Preparation Instructions
Unroll tube of artisan crust, and press into a 15 x 10 x 1 inch baking pan. {I used my bar pan from Pampered Chef!}
Spread BBQ Sauce and Ranch dressing on unbaked crust, sprinkle with garlic powder and salt. Top with 2 cups Italian cheese.
On a medium heat grill, cook seasoned chicken breasts, 3-4 minutes on each side depending on thickness. Baste with BBQ sauce last few minutes to allow some char. Cube chicken, and place on top of Italian Cheese layer. Next, sprinkle with green onions, Colby Jack cheese and tomato halves.
Bake at 350* for 20 minutes, or until cheese is melted and crust is baked.
Enjoy with a salad…..
~T
4 little Fergusons 