Provencal Pizza #RSC

• 1 piece refrigerated pizza dough
• 1 (15 ounce) can cannellini beans, rinsed & drained
• 12 cup Hidden Valley Original Ranch Dressing
• 14 cup grated parmesan cheese
• 4 garlic, cloves chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fennel seed, crushed
• 1 (9 ounce) box frozen chopped spinach, thawed & squeezed dry
• 1 12 cups chopped cooked chicken
• 1 12 cups diced fresh plums, tomatoes
• 14 cup sliced black olives
• 1 12 cups shredded Italian cheese blend

1. Preheat oven to 400F Unroll pizza dough on a large baking sheet and press into a 14x9-inch rectangle.
2. Bake until edges are light golden brown, 6 to 8 minutes.
3. Place beans, ranch dressing, Parmesan, garlic, olive oil, lemon juice and fennel seed in a food processor and process until smooth.
4. Spread on pizza crust, then top with spinach, chicken, tomatoes, olives and cheese.
5. Bake until cheese is melted, topping is hot and crust is golden brown, 6 to 8 minutes.
6. Cut into 6 squares.

dough, cannellini beans, valley, parmesan cheese, garlic, olive oil, lemon juice, fennel, chicken, fresh plums, black olives, italian cheese

Taken from www.food.com/recipe/provencal-pizza-rsc-494934 (may not work)