Happy Sunday, everyone! It's Week #3 of the H-E-B/ConAgra Meal Maker Challenge. I'm having a blast sharing my quick-cook family-friendly meals via this event! All of the featured recipes have only 7 ingredients...and they take only 30 minutes to whip up. During these busy August days, that's exactly the kind of meals that I like. Between a busy day job and morphing into The Weekend Gourmet nights and weekends, most nights I want to whip up something fast for dinner...but I don't want it to be flavorless and boring. With the right big-flavor ingredients in your kitchen, you can have a quick meal that makes your tastebuds sing in a matter of minutes!
This week, our featured ingredient is H-E-B Natural Chicken Breasts. Chicken is one of my go-to ingredientsfor quick weeknight dinners: thin-sliced chicken breasts cook up in minutes, and they are so versatile! I never get bored with chicken, because it's such a great canvas to work with. For this challenge, I decided to go with pizza. It's the most family-friendly meal that I know of...everyone loves it! I wanted to do a fun spin on pizza, and two of my favorite flavors are bacon and ranch. That's all I needed to create my super-flavorful Bacon-Ranch Chicken Pizzas. Yeah...I went there! By using pre-cooked chopped bacon and jarred alfredo sauce, these pizzas were ready in right at 30 minutes. Making them individual sized also means each person can adjust the amount of each ingredient to their preference.
This pizza combines seared chicken breast, ranch-infused alfredo sauce, pizza cheese blend, bacon and green onion...all on top of store-bought mini pizza crusts. There are only a few ingredients here, but they're all so full of flavor that you'd never know it. You're going to make this one folks...it's a keeper!!
Bacon-Ranch Chicken Pizzas
a Weekend Gourmet Original
3/4 lb. HEB Thin Sliced Natural Chicken Breast
2 tbs. + 1 tbs. dry ranch dressing mix
4 HEB Thin Mini Pizza Crusts
1 cup HEB Four Cheese Alfredo Sauce
2 cups Pizza Blend Cheese
1/2 cup pre-cooked real bacon pieces
3 green onions, thinly sliced
Preheat oven to 450. Sprinkle the chicken breasts with 2 tbs. of the dry ranch dressing and salt & pepper to taste. Spray a large skillet with non-stick spray and heat over med-high heat. Sear the chicken on both sides until they are golden-brown and cooked through, about 4 minutes per side. Set the chicken aside to cool
Thoroughly combine the alfredo sauce and 1 tbs. dry ranch dressing mix in a small bowl. Place the pizza crusts on a large rimmed cookie sheet that's topped with parchment or foil. Spread 1/4 cup of the sauce on each of the crusts.
Top each of the pizzas with 1/2 cup of cheese. Sprinkle each pizza with the bacon and green onion.
Chop the cooled chicken and add a quarter of the chicken to each pizza. Top with salt & pepper to taste. Bake for 8-10 minutes, until the cheese is bubbly and the crusts are golden-brown. For even cooking, turn the pan around halfway through the baking time.
This pizza is off-the-hook good...it's one of my favorite recipe creations this year! If you love bacon and ranch, you'll go nuts for this pizza. The creamy ranch-infused alfredo is a nice change of pace from the usual tomato sauce, and it pairs nicely with the ranch-seasoned chicken, bacon and green onions. The portion size is perfect when paired with a simple green salad on the side. This recipe is kid-pleasing...even if you're only a kid at heart like we are here at Casa Garcia!!
If you like this recipe, I sure would appreciate it if you voted for me! It's very easy to do. You can go to the H-E-B microsite OR you can go to the Meal Maker Challenge Pinterest Page and repin my recipe...each repin counts as a vote. It only takes a second to link over and vote, and I really appreciate the support. While you're there, you can also see all of the other great family-friendly meals that my fellow food bloggers are sharing!
Disclosure: I received compensation and free H-E-B and ConAgra products to participate in this promotion. The opinions expressed are all my own, however.