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Garlic Press
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Large Grooved Cutting Board
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Rectangle Stone


BLT Ranch Salad Pizza

1   pkg (13.8 oz/283 g) refrigerated pizza crust
2   cups (500 mL) thinly sliced iceberg lettuce
2   plum tomatoes
1   pkg (8 oz/250 g) cream cheese, softened
1/2   cup (125 mL) ranch salad dressing, divided
1   garlic clove, pressed
1/2   cup (125 mL) shredded cheddar cheese (2 oz/60 g)
1/4   cup (50 mL) pitted ripe olives, sliced
1/4   cup (50 mL) chopped red onion
6   slices bacon, crisply cooked, drained and crumbled
  1. Preheat oven to 400°F/200°C. Unroll pizza crust to within 1 inch (2.5 cm) of edge of lightly floured Rectangle Stone. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.
  2. On Cutting Board-Large Grooved, thinly slice lettuce using Chef's Knife. Seed and dice tomatoes. In medium bowl, combine cream cheese, 1/4 cup (50 mL) of the salad dressing and garlic pressed with Garlic Press; mix well and spread evenly over crust. Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon. Drizzle with remaining dressing. Cut into squares; serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 18 g, Protein 7 g, Sodium 450 mg, Fiber less than 1 g