The Montana

The Montana
Courtesy of Michael Shepherd, 600 Downtown, Columbus, OH “This is our No. 1 selling ‘non-traditional’ pizza. Customers are usually very apprehensive about eating a pizza with chips on it at first, but once they try it, they love it!” — Michael Shepherd
Recipe type: Pizza
  • 17 ounce dough ball
  • 4 ounces buttermilk Ranch dressing
  • 12 ounces whole milk mozzarella cheese
  • 3 ounces grilled chicken
  • 3 ounces smoked bacon
  • 3 ounces kettle cooked potato chips
  • Dash of Parmesan & Romano blended cheese
  1. Hand stretch the dough ball to 14 inches onto a screen or onto a peel for baking directly on the stone.
  2. Using a spoodle, spread out the ranch dressing to within ⅜-inch of the crust edge.
  3. Spread out 4 ounces of the cheese and then spread out the chicken and the bacon.
  4. Next, evenly spreading the potato chips across the top of the pizza, cover with the remainder of the cheese and sprinkle Parmesan and Romano cheeses across the top of the pie.
  5. Bake until golden brown.