White Veggie Ranch Pizza

• 1 gal. Prepared GOOD SEASONS Ranch Dry Mix Salad Dressing
• 1 gal. bechamel sauce
• 64 each frozen pizza dough (9-oz. balls), thawed
• 1-1/4 gal. Canned artichoke hearts, drained, each cut into 8 pieces
• 1-1/4 gal. button mushrooms, thinly sliced, roasted
• 2 qt. Kalamata olives, sliced
• 1 qt. garlic, minced
• 1-1/4 gal. ricotta cheese

1. Mix dressing and bechamel sauce.
2. Refrigerate until ready to use.
3. For each pizza, 4 servings: Heat pizza stone in 500 degrees F standard oven.
4. Place 1 ball of pizza dough on lightly floured surface; roll out to 11-inch oval.
5. Dock crust with dough docker or fork; spread with 1/2 cup dressing mixture.
6. Top with 1/3 cup each artichokes and mushrooms, 2 Tbsp.
7. olives and 1 Tbsp.
8. garlic.
9. Top with 1/3 cup ricotta, dropping in spoonfuls evenly over pizza.
10. Transfer to hot pizza stone.
11. Bake 10 to 12 min.
12. or until cheese is melted, and crust is crisp and golden brown around edge.

seasons, bechamel sauce, hearts, button mushrooms, olives, garlic, ricotta cheese

Taken from www.kraftrecipes.com/recipes/white-veggie-ranch-pizza-125430.aspx (may not work)