Garlic Ranch Zucchini Pizza
Homemade thin crust with ranch sauce, chicken, zucchini, red onion, mozzarella cheese and fresh dill. The perfect zucchini recipe.
Servings: 12 slices
For the Dough
- 4 1/2 cups all purpose flour
- 1 3/4 cup lukewarm water plus or minus a tablespoon
- 2 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp olive oil
- 1 tsp yeast
- corn meal for dusting
For the Ranch Sauce
- 1 cup mayonnaise
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp fresh or dried chives minced if fresh
- 1 tsp fresh or dried parsley minced if fresh
- 1 tsp fresh or dried dill minced if fresh
- 1/2 tsp sugar
- 1/2 tsp salt
- pinch black pepper to taste
- 6 cloves minced garlic
- 1-2 baked chicken breasts
- 8 ounces mozzarella cheese shredded off block
- 4 ounces Monterey jack cheese shredded off block
- 1 medium zucchini cut into half-moons
- 1/2 red onion slivered
- fresh dill optional
For the Crust
Combine all ingredients by hand, in a standing mixer, or in a bread machine on the dough cycle. Knead for 10 minutes, cover and let rest for 1 hour. (Bread machine dough cycle will do the knead and rest time).
Preheat oven to 400 degrees.
Once the dough has rested, turn out onto a floured surface. Use finger tips to begin pressing it out into the shape of pan you will be using.
Using fingertips, pull and stretch the dough into a larger, thinner slab.
Sprinkle a baking sheet with cornmeal.
Transfer pizza dough onto baking sheet and press into corners and edges to fit. Par bake for 4-6 minutes at 400 degrees until solid underneath.
For the Garlic Ranch Sauce
Combine all ingredients in a medium bowl, whisking until completely blended. Use half the ranch for the pizza (more or less to taste, but the rest can be used for serving the pizza). Spread an even layer on par-baked pizza crust.
Top the Pizza
Add two thirds of the freshly shredded cheese on top of the sauce, followed by zucchini, onion, squash and chicken.
Top with remaining shredded cheese and minced garlic and fresh ground black pepper (optional).
Bake directly on rack at 400 degrees until edges are golden brown and cheese is melted, about 10-18 minutes.
Remove from oven, garnish with fresh dill sprinkled over the top and drizzle with ranch sauce (or serve on the side).
- Pizza dough can be made up ahead of time and left to rest in the refrigerator. Let come to room temp for 20 minutes before stretching it into crust.
- Ranch sauce can be made ahead of time and stored covered, in the refrigerator until ready to use.
- Use roughly half the ranch sauce for the pizza, reserving more or less (to your liking) for serving.
- Summer squash also goes great with the zucchini and can be used with it; keep in mind yellow summer squash has more seeds.
- When making the ranch dressing, fresh or dried herbs can be used. If using fresh, make sure to mince well.
- Store leftover pizza in the refrigerator and heat on a cast iron pan or baking sheet in the oven at 200 degrees for 10 minutes.