| Ingredient | ULF # | Portion |
|---|---|---|
| Hidden Valley Pickle Ranch Dressing | 270133 | 4 fl. oz. |
| AK Pizza Crust 12" Par Baked Pizza Crust | 788098 | 1 ea. |
| Sauce Craft Nashville Hot Sauce | 463596 | 3 fl. oz. |
| Brakebush Par Cooked Breaded Boneless Chicken Wings | 682506 | 4 oz. |
| Cool Crisp Sliced Dill Hamburger Pickles | 280320 | 10-12 ea. |
| Cloverdale 14-16 Hickory Smoked Thick Shingle Bacon (GF) | 549217 | 2 Tbsp. |
| Burnett Low Moisture Part Skim Feather Shredded Mozzarella Cheese | 211375 | 4 oz. |
Spread Hidden Valley Pickle Ranch on pizza crust. Evenly sprinkle the mozzarella cheese over the sauce.
In a small bowl, toss the chopped boneless wings with the Nashville hot sauce and reserve to add as a topping.
Evenly distribute the pickle slices, chopped bacon, and sauced boneless wings over the mozzarella cheese.
Once all the toppings are on, place into the oven and bake. Once baked, drizzle with extra Hidden Valley Pickle Ranch on top or serve as a dipping sauce on the side
