Provencal Pizza #RSC

Name: Provencal Pizza #RSC
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 square, 6 serving(s)
Ingredients: 1 piece refrigerated pizza dough; 425.24 g can cannellini beans, rinsed & drained; 118.29 ml Hidden Valley® Original Ranch® Dressing; 59.14 ml grated parmesan cheese; 4 garlic, cloves chopped; 29.58 ml olive oil; 14.79 ml lemon juice; 4.92 ml fennel seed, crushed; 255.14 g box frozen chopped spinach, thawed & squeezed dry; 354.88 ml chopped cooked chicken; 354.88 ml diced fresh plums, tomatoes; 59.14 ml sliced black olives; 354.88 ml shredded Italian cheese blend

Submitted by JulieDM41

"Ready, Set, Cook! Hidden Valley Contest Entry. Pizza topped with creamy cannellini bean/ranch dressing puree seasoned with Parmesan, garlic, lemon and fennel seeds, topped with chicken, spianch tomatoes, olives & more cheese."

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Ready In:: 30mins
Ingredients:: 13
Yields:: 1 square
Serves:: 6

ingredients

1 piece refrigerated pizza dough
425.24 g can cannellini beans, rinsed & drained
118.29 ml Hidden Valley® Original Ranch® Dressing
59.14 ml grated parmesan cheese
4 garlic, cloves chopped
29.58 ml olive oil
14.79 ml lemon juice
4.92 ml fennel seed, crushed
255.14 g box frozen chopped spinach, thawed & squeezed dry
354.88 ml chopped cooked chicken
354.88 ml diced fresh plums, tomatoes
59.14 ml sliced black olives
354.88 ml shredded Italian cheese blend

directions

Preheat oven to 400°F Unroll pizza dough on a large baking sheet and press into a 14x9-inch rectangle. Bake until edges are light golden brown, 6 to 8 minutes.
Place beans, ranch dressing, Parmesan, garlic, olive oil, lemon juice and fennel seed in a food processor and process until smooth. Spread on pizza crust, then top with spinach, chicken, tomatoes, olives and cheese. Bake until cheese is melted, topping is hot and crust is golden brown, 6 to 8 minutes. Cut into 6 squares.