Name: The Garlic Garden Rancher
Cuisine: Italian
Ingredients: Dough: Use a 48-hour cold-fermented sourdough or Neapolitan-style dough, brought to room temperature 2 hours before stretching.; Sauce: Combine the melted Garlic Butter and Olive Oil to create a fragrant fat-based sauce that prevents the crust from drying.; Olive Oil; Tomato/Marinara; Parmesan; Provolone; Mozzarella; Pepperoni; Ground Beef; Italian Sausage; Chicken; Onions; Fresh Basil; Mushrooms; Fresh Tomatoes; Olive Oil; Ground Parmesan; Garlic Butter; Crushed Red Pepper Flakes; Ranch

Ingredients

Sauce

Olive OilTomato/Marinara

Cheese

ParmesanProvoloneMozzarella

Protein

PepperoniGround BeefItalian SausageChicken

Toppings

OnionsFresh BasilMushroomsFresh Tomatoes

Finishes

Olive OilGround ParmesanGarlic ButterCrushed Red Pepper FlakesRanch

How to Make It

DoughUse a 48-hour cold-fermented sourdough or Neapolitan-style dough, brought to room temperature 2 hours before stretching.

SauceCombine the melted Garlic Butter and Olive Oil to create a fragrant fat-based sauce that prevents the crust from drying.

1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
2Stretch your dough into a 12-inch circle on a floured surface or pizza peel.
3Brush the entire surface of the dough generously with the Garlic Butter and Olive Oil mixture.
4Distribute a layer of shredded Mozzarella and shaved Parmesan cheese evenly across the base.
5Place the cooked Chicken pieces, thinly sliced Onions, and halved Fresh Tomatoes over the cheese.
6Launch the pizza onto the hot stone and bake for 8 to 12 minutes until the crust is golden brown and the cheese is bubbling.
7Remove from the oven and immediately dust the crust and center with the Ground Parmesan while still hot.
8Tear the Fresh Basil leaves by hand and scatter them over the pizza to release their oils.
9Apply a decorative zigzag drizzle of Ranch dressing across the entire pizza before slicing.

Chef's Tip

To prevent the Fresh Tomatoes from making the crust soggy, slice them thin and pat them dry with a paper towel to remove excess moisture before placing them on the cheese.