Chicken Bacon Ranch Pizza Recipe

In a medium bowl whisk together mayonnaise, buttermilk and sour cream until smooth.

Add chopped chives, parsley, garlic powder, onion powder, dried dill (if using), lemon juice, salt and black pepper. Stir to combine and adjust thickness with a splash more buttermilk if desired. Refrigerate at least 15 minutes to let flavors meld.

Slice the chicken breast horizontally into two thinner cutlets (or into 1/2-inch strips) for quicker, even cooking. Pat dry with paper towel.

Place the 1/2 cup buttermilk and optional hot sauce in a shallow dish. Add the chicken, turn to coat, and let sit 10–15 minutes (or up to 1 hour in the fridge) to tenderize.

While chicken marinates, mix 3/4 cup flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper in a wide shallow bowl for dredging.

Heat a 10–12-inch skillet over medium-high heat and add vegetable oil. Heat to 350°F (175°C) if using a thermometer, or until shimmering.

Remove chicken from marinade, let excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

Carefully add the chicken to the hot oil and fry 2–3 minutes per side for thin cutlets (longer for thicker pieces) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack or paper towel-lined plate to drain. Slice into bite-size pieces once slightly cooled.

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top if available.

Arrange bacon slices in a single layer and bake 12–16 minutes, until crisped to your liking. Remove and drain on paper towels, then chop into 1/2-inch pieces.

Position an oven rack in the highest position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round. Transfer to a piece of parchment or a lightly oiled pizza peel. Brush the outer 1/2-inch of the crust lightly with olive oil.

Spread a generous 1/3 to 1/2 cup of the prepared ranch sauce evenly over the dough, leaving the oiled rim clear. Reserve a couple tablespoons of ranch for drizzling after baking if desired.

Evenly sprinkle 1 to 1 1/2 cups shredded mozzarella over the sauced dough, then scatter the fried chicken pieces across the cheese.

Sprinkle the chopped bacon pieces and the 1/2 cup shredded cheddar evenly over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 2 minutes. Drizzle reserved ranch or an additional 1–2 tablespoons over the top. Scatter sliced green onions and chopped parsley/cilantro for brightness.

Slice into 6–8 pieces and serve immediately.