I made two pizzas for dinner since I was feeling indecisive. I wanted to use up the last of the crock pot BBQ beer chicken that I made after Julia posted about it (after I did sandwiches, I'd been using it on crackers). I also wanted to try a lemon pizza since I'd never done that before and I love lemons. So I made two smallish pizzas.
I used half whole wheat flour and half all-purpose for the pizza dough for the first time, using my normal pizza dough recipe. It's tasty but it didn't come together as well when I was mixing. It was a bit harder to form into pretty pizzas. I think I need to experiment more.
CHEESY BBQ RANCH 'ZA
1 pizza dough
shredded BBQ chicken (try Julia's easy recipe and use leftovers!)
thinly sliced onions
Spread out the dough, spread on a layer of ranch dressing. Cover with a thin layer of grated cheese. Then spread out your BBQ chicken in another thinnish layer. Top with sliced onions and bake at 425 for 25-30 minutes.
CHEESY LEMON 'ZA
1 pizza dough
(estimating) for half pizza:
1/2 cup ricotta
2-3 cloves crushed garlic
1 tbsp grated romano (or parmesan)
1/2 cup grated monterey jack or provolone
some chili pepper
very thinly sliced lemon
a little salt
Mix together everything but the lemons and salt in a bowl. Spread out the dough and cover with the cheesy mixture. Top with VERY thinly sliced lemons (mine could have been more thinly sliced - most of them were easy to eat but the slightly thicker ones had to be torn apart). Sprinkle with salt and bake at 425 for 25-30 minutes.
For another lemon pizza recipe, look at A Cozy Kitchen's. I didn't follow their recipe but that's where I got the idea for a lemon pizza. Also, I think their blog header thing is really cute.