Chicken Bacon Ranch Pizza Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat. If using a baking sheet, lightly oil it or line with parchment. Let dough come to room temperature for 20–30 minutes so it stretches easily.

On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round (or to fit your pan). Transfer to a pizza peel dusted with semolina or a prepared baking sheet. Brush the outer 1/2-inch edge of the dough with olive oil and sprinkle garlic powder around the rim.

Mix sauce

In a small bowl combine prepared ranch dressing, mayonnaise, lemon juice, and black pepper. Taste and adjust seasoning. Reserve about 2 tablespoons for drizzling after baking; spread the remaining ranch evenly over the stretched dough, leaving the oily rim exposed.

Evenly sprinkle 1 1/2 cups of shredded mozzarella over the ranch-covered dough, leaving the crust bare. Scatter the grilled chicken evenly across the cheese layer.

Distribute the chopped bacon across the pizza. Add the remaining 1/2 cup mozzarella and 1 cup shredded cheddar on top to create a melty, slightly sharp topping.

Scatter sliced red onion and half of the sliced green onions over the cheeses. If you like a little heat, sprinkle crushed red pepper flakes lightly.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake until crust is golden and cheese is bubbly and starting to brown, about 8–12 minutes at 500°F (260°C). Oven times vary—begin checking at 7 minutes.

If desired, for extra browning, use the broiler for 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven and let rest 2–3 minutes. Drizzle reserved extra ranch dressing over the pizza in a zigzag pattern. Sprinkle remaining sliced green onions and chopped parsley over the top for freshness.

Slice into 8 pieces and serve immediately. Offer extra ranch on the side.