Chicken Bacon Ranch Pizza Recipe

preheat and prepare

Position an oven rack in the highest position (or use a pizza stone on the middle rack) and preheat oven to 500°F (260°C). If using a pizza stone, heat it for at least 30 minutes. Lightly flour a pizza peel or work surface with the 2 tbs all-purpose flour.

Stretch or roll the pizza dough to a 12-inch round on the floured surface to your preferred thickness (about 1/4-inch for medium). Transfer the stretched dough to the pizza peel or a parchment-lined baking sheet if not using a peel.

Brush the outer 1/2-inch rim of the dough lightly with 1 tbs olive oil to promote browning; reserve any extra oil for later use.

In a small bowl combine 3 tbs ranch dressing with the 1 tsp minced garlic and 1 tsp freshly ground black pepper; mix until smooth. Taste and adjust pepper or ranch to preference.

Spread the ranch mixture evenly over the dough, leaving the oiled rim free, using the back of a spoon to create a thin, even layer (about 2-3 tbs of mixture should cover the pizza).

Evenly distribute the 1 cup shredded/diced cooked chicken across the ranch-coated dough.

Scatter the chopped crisp bacon (4 slices) over the chicken in an even layer.

If using, arrange the 1/4 cup thinly sliced red onion sparingly across the pizza for a mild bite and color contrast.

Combine the shredded mozzarella (1.5 cups) and the grated Parmesan (1 cup) in a bowl, then sprinkle the cheese mixture evenly over the toppings, covering to the edge of the sauced area but not the oiled rim.

Slide the pizza onto the preheated pizza stone or place the baking sheet on the top rack. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the cheese is bubbling and lightly browned. Bake time will vary with oven and stone; begin checking at 8 minutes.

Remove the pizza from the oven and let rest for 2 minutes on the peel or baking sheet. Brush the crust lightly with remaining olive oil if desired for shine.

Drizzle the optional 2 tbs extra ranch dressing over the hot pizza in a thin zigzag, then sprinkle the 1 tbs chopped fresh chives or parsley and, if desired, 1/2 tsp crushed red pepper flakes for heat.

Slice into 8 slices and serve immediately.