I followed the recipe loosley...but did make some changes according to what I had on hand. I used The Realtor's Buttermilk Garlic Salad Dressing for the ranch dressing. Because my pizza crust was not quite your standard size, I did not use the full cup of dressing (more like 3/4). I had 3 chicken breast in my freezer, so cooked it my crockpot using Poached Chicken Breast (Crock Pot). I had made up Black Olive and Caper Paste last week, so I added about 2 T to the crust. I did not use the red onion or the tomato. I cooked the pizza crust for 5 minutes to prevent the crust from getting soggy. This helped (somewhat). Between my DH and myself, we only ate half the pizza as it was that filling. The leftovers turned into a wonderful snack and breakfast!!! I quite enjoyed this recipe and would do this one again!!
I'm the "meat lovers' pizza" type of guy who usually only tolerates any "white" pizza... however, my wife loves white-chicken pizza. She is dealing with some food allergy issues to wheat and oats so those have been removed from our diet for the last few months. Today I made this pizza for her (us) using TWO individual size GLUTEN FREE frozen rounds. Used ALL the specified ingredients in generous proportions and baked per pizza crust instructions (400 degrees for 10 minutes). Sprinkled grated Parmesan-Romano blend over them right out of the oven. I MUST ADMIT that this is a very delicious filling pizza made as directed. We did not have prepared Ranch dressing on hand so I used 1/2 oz of the packaged Ranch Mix made a little thicker (for pizza sauce consistency) using 1/2 cup Mayo and 1/4 cup milk. Results can only be described as EXCELLENT textures and DELICIOUS. This is going to become a "regular" on our table. This pizza is far better fresh & in these quantities for the two of us rather than store bought with too much left over. PLUS... it used ingredients we usually have on-hand anyway & is far less expensive! Sorry Papa Murphy... yours is good, but too much for two! (lol... I still ONLY like left over meat lovers' pizza, sometimes cold, for breakfast or snacks!)
SOOOO yummy! I love the Papa Murphy's version of this. This was a LOT like the original and I even made a lower fat version! I used reduced fat crescent rolls for the pizza dough, light ranch dressing, and low-fat cheese. It's a keeper!
Super yummy! Our favorite pizza at Papa Murphy's. The degrees of the oven seemed too low. It took longer than the suggested time to cook and even then it was a little doughy. We just cooked another pizza before at 425 for 20 minutes and it turned out great. Next time I think I will raise the temp. Will make this again!