Garden Ranch Pizza

*The first time I made this, we did everything according to the recipe and it was delicious. The second time, we modified it to make it a little more healthy and it was delicious again! Mainly we cut back on the cheese, and for the sauce we used fat-free mayo and less than it called for, then went a little heavy on the ranch powder to make sure there was still plenty of flavor. Also, we made our own crust with just a generic pizza crust recipe, but used whole wheat flour. It's fun to experiment with the veggies too - I really like tomatoes on it.

**And by the way, I got this recipe from a pampered chef party, so you can just ignore the subtle product placement they put in the recipe. :)

1 package (13.8 ounces) refrigerated pizza crust
½ cup mayonnaise
½ package (1 ounce) ranch seasoning and salad dressing mix (2 T.)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
½ cup sliced red bell pepper
1 medium carrot, sliced
½ cup pitted ripe olives, sliced
¼ cup (1 ounce) grated fresh Parmesan cheese.

Preheat oven to 425o.

Sprinkle Large Round Stone with cornmeal or flour. Unroll pizza dough on baking stone, shaping into a circle. Using Baker’s Roller (lightly floured or spray with oil) roll dough to edge of baking stone.

In Classic Batter Bowl combine mayonnaise, seasoning mix and garlic pressed with Garlic Press. Mix with Mix ‘N Scraper.

Spread mixture evenly over crust to within ½ inch of edge. Top with half the mozzarella cheese.

Coarsely chop broccoli using Food Chopper. Slice bell pepper using Utility Knife. Slice carrot using Crinkle Cutter. Sprinkle vegetables and black olives over pizza; top with remaining mozzarella cheese.

Grate Parmesan cheese over pizza using Deluxe Cheese Grater.

Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using Pizza Cutter. Serve using Mini-Serving Spatula.