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 Large Grooved Cutting Board, 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.


  • 12  servings

Nutrients per serving:

U.S. 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

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