2-3cupsshredded cheddar cheeseI used Colby and Monterey Jack cheese
1/4cupsliced black olives
Prepare pizza dough according to directions. Then let pizza dough rest at least 10 minutes, covered. Then press dough out onto a large pizza pan. If using store bought flat bread pizza crust, remove from package and place on a pizza stone or large pizza pan.
Preheat oven to 425 degrees F.
Cook chicken cubes in a large non-stick skillet, over medium-high heat, until no longer pink in center. About 10 minutes. Stir in taco seasoning and ranch dressing to chicken (no need for any water) Continue to stir and cook another 5 to 8 minutes. Remove skillet from heat (and turn off heat) and let chicken mixture rest.
Pour refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the pizza crust. Top with the cooked chicken mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
Place pizza in oven and bake 12 to 15 minutes, or until cheese is melted. Carefully remove hot pizza from oven. Let rest 5 minutes then slice and serve. Enjoy!
Store any leftovers in an air-tight container in the refrigerator for up to 2 days.
TO FREEZE: Prepare pizza as instructed up until baking point. Do not bake. Wrap pizza tightly in plastic wrap. Place in freezer. When ready to bake, preheat oven to 400 degrees F. Bake for 18 to 20 minutes or until pizza is fully cooked through.