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1
Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack.
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2
Position another rack in the upper third of the oven; preheat oven to 500.
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3
In a bowl, toss the shredded chicken with 1/4 cup ranch dressing; set aside.
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4
Lay prepared dough on a prepared pizza screen or pan; gently stretch the dough into a 14-inch round.
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5
Spread the remaining 1/3 cup ranch dressing over the dough, leaving a 1-inch border.
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6
Arrange the chicken evenly over the sauce.
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7
Evenly distribute the garlic over the chicken.
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8
Sprinkle the provolone and mozzarella cheese over the top.
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9
Evenly distribute little globs of ricotta over the other cheeses.
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10
Crush the thyme between your fingers; sprinkle it evenly over the cheese.
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11
Put the pizza in the oven on the upper rack; bake about 10 minutes or until the crust is crisp and golden brown.
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12
Using a pizza peel, lift the pizza off the screen or pan and place the crust directly on the baking stone.
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13
Remove the pizza screen/pan from the oven.
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14
Bake the pizza about 3 minutes or until the bottom of the crust is golden brown.
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15
Using the peel, remove the pizza from the oven and transfer to a cutting board.
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16
Slice the pizza into wedges, place a slice of tomato on each wedge and serve.
