Chicken Bacon Ranch Pizza Recipe

Preheat and prep

Place a pizza stone in the oven (if using) and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat to 475°F (245°C) and heat a baking sheet upside down. Lightly dust a work surface with 1–2 tbs of flour.

On a lightly floured surface, stretch or roll the 1 lb pizza dough into a 12–14 inch round (or rectangle to fit your pan). Transfer to a piece of parchment or a floured pizza peel dusted with cornmeal to prevent sticking. Brush the dough lightly with 1 tbs olive oil, leaving a small rim for a crisp crust.

Whisk the ranch

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tbs milk, 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice (if using). Whisk until smooth. Taste and adjust seasoning; add a little more milk if you want a thinner, brushable sauce.

Reserve about 2 tbs of the ranch for drizzling after baking; spread the remaining ranch evenly over the prepared dough, leaving the outer 1/2–1 inch border uncovered.

Cook bacon

Cook 6 slices of bacon until crisp either in a skillet over medium heat (about 8–10 minutes) or on a rimmed baking sheet at 400°F (204°C) for 15–20 minutes. Drain on paper towels and chop into bite-sized pieces.

Prepare chicken

If your chicken isn't cooked, poach or roast a small breast: simmer in water or broth for 12–15 minutes until internal temp reaches 165°F (74°C), then cool and shred or dice to measure about 1 cup. If using leftover or rotisserie chicken, roughly shred or dice to 1 cup.

In a bowl, toss the shredded chicken with a pinch of salt and 1/4 tsp black pepper. For extra flavor, you can stir 1 tbs of the prepared ranch into the chicken so it’s lightly coated.

Evenly sprinkle 1 1/2 cups of shredded mozzarella over the ranch-coated dough, leaving the border clear. Distribute the shredded/diced chicken evenly over the cheese, then scatter chopped bacon pieces. Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup cheddar (if using) on top for extra flavor and browning. Lightly sprinkle red pepper flakes if you want heat.

Carefully slide the pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or at 475°F (245°C) for 12–15 minutes, until crust is golden and cheese is bubbly and beginning to brown. Rotate once halfway through for even baking.

Remove pizza from oven and let rest for 2 minutes. Sprinkle sliced green onions and chopped parsley over the hot pizza. Drizzle the reserved 2 tbs of ranch over the pizza in a zigzag or dotted pattern. Slice into 8 pieces.

Serve hot. Leftovers: refrigerate in an airtight container for up to 3 days and reheat in a 375°F (190°C) oven for 8–10 minutes for best texture.