Provencal Pizza #RSC

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.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 square

Ingredients

• 1  piece  refrigerated  pizza dough
• 1 (15 ounce) can cannellini beans, rinsed & drained
• 1⁄2 cup  Hidden Valley® Original Ranch® Dressing
• 1⁄4 cup  grated parmesan cheese
• 4  garlic, cloves chopped
• 2  tablespoons olive oil
• 1  tablespoon lemon juice
• 1  teaspoon fennel seed, crushed
• 1 (9 ounce) box frozen chopped spinach, thawed & squeezed dry
• 1 1⁄2 cups  chopped  cooked chicken
• 1 1⁄2 cups  diced fresh plums, tomatoes
• 1⁄4 cup  sliced black olives
• 1 1⁄2 cups  shredded  Italian cheese blend

Directions

1. 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.
2. 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.