Mushroom Artichoke Sundried Tomato Ranch Pizza

Last Friday night I was out at my favorite beer pub with a couple of my friends from work and we ordered this “Artichoke Pizza” off the menu that had mushrooms, artichokes, sundried tomatoes and olives on it. It was really good, but after some deliberation, we decided it would be better with ranch dressing as the sauce. They used a sundried tomato sauce and with the sundried tomatoes and artichokes on top, it was a bit too much tart. It needed something creamy and smooth to balance it out. I vowed to try making the pizza at home with ranch dressing as the sauce.

I needed a thin crust, which really is something I’ve never tried before, can you believe it? But my friend Google helped me out and I landed on this beautiful pizza crust recipe (and made an awesome new bloggy friend in the process!)  She’s right … this is a really good crust. And it’s easy.  I totally cheated and let my bread machine do the mixing and kneading. I just took the dough out immediately after it finished the first mixing/kneading cycle. I also used half whole wheat flour and half bread flour. Other than that, just do what she says.

For the ranch dressing sauce, I’d suggest one of these recipes (and kinda wishing I had all three on hand):

• Garlic ranch
• Avocado ranch
• Sundried tomato ranch

Mushroom Artichoke Sundried Tomato Ranch Pizza

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 1 pizza 1x

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Ingredients

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• 1 thin pizza crust (I used this recipe)
• Ranch dressing
• Fresh mushrooms, sliced
• A few marinated artichoke hearts, chopped
• Several sundried tomatoes soaked in oil, chopped
• Mixed shredded Italian cheeses (I used an Italian blend of cheeses.)
• Fresh basil leaves, cut in thin strips

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Instructions

1. Preheat the oven and prepare the pizza crust according to her instructions. She recommends putting the sauce (in this case, the “sauce” is the ranch dressing) on the unbaked crust and baking it for about 8 minutes, then adding the cheese and other toppings. That’s cool, but I think next time if I do it that way, I would add a little extra sauce after I pre-bake it. If you’re using a pre-made crust, just spread the crust with a nice layer of the ranch dressing.
2. Arrange the mushrooms, artichokes and sundried tomato bits on the pizza and then sprinkle with a goodly amount of the shredded cheeses.
3. Bake until the cheeses are melted, bubbly, and browned on the edges. Sprinkle the fresh basil on top and garnish with fresh basil leaves.
4. Slice and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Thursday’s Treasures, Weekend Potluck, Scrumptious Sunday and What to Do Weekends.