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Hidden Valley Pizza-Frittata #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. A very tasteful and simple change to pizza, family friendly.”
1 10 slices

Ingredients Nutrition

  • 2 medium pillsbury pizza dough
  • 1 (6 ounce) package Baby Spinach
  • 8 ounces shredded kraft 5 cheese Italian cheese blend
  • 12 cup baby carrots, diced
  • 12 cup red bell pepper, diced
  • 12 cup yellow bell pepper, diced
  • 1 shallot, diced
  • 1 stalk celery, diced
  • 2 tablespoons of minced garlic
  • 5 tomatoes, sliced and roasted
  • 12 cup Greek yogurt
  • 1 12 cups Hidden Valley® Original Ranch® Light Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons dried tarragon
  • salt & pepper


  1. Prepare.
  2. Roll out thawed pizza dough, divide in half.
  3. Slice tomatoes, place on baking sheet, sprinkle with olive oil, salt, pepper and tarragon, roast at 350 for 20 minutes.
  4. Saute all vegetables in olive oil, salt, pepper and garlic till soft.
  5. Mix yogurt, shredded cheese, and HIDDEN VALLEY LIGHT RANCH DRESSING, set aside.
  6. Assemble.
  7. Place half of pizza dough on pizza pan, layer as follows: tomatoes, spinach, vegetables, spinach, HIDDEN VALLEY LIGHT RANCH DRESSING mixture over the entire top. Then place the other half of dough over top, crimp edges lightly.
  8. Bake at 350 for 20 minutes.
  9. Rest pizza frittata for ten minutes, cut in squares and serve.

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