Ranch Chicken Pizza Recipe

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. If using a baking sheet, lightly oil it and dust with semolina or cornmeal.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or desired size/thickness). Transfer to a parchment-lined pizza peel or prepared baking sheet. Brush the dough edge lightly with 1 tbs olive oil to promote a golden crust.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Add 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp dried chives, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; if you prefer thinner sauce, add up to 1-2 tbs more buttermilk.

Set sauce aside at room temperature while you prepare the chicken and toppings. Reserve about 3/4 cup of sauce for spreading on the pizza.

Pat the 10 oz chicken breast dry and slice into 1/2-inch strips or small bite-sized pieces for even cooking.

Toss the chicken with 1 tsp olive oil, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a skillet over medium-high heat. Add the seasoned chicken and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned (internal temperature 165°F / 74°C). Remove from heat and let rest 2 minutes, then slice or shred if desired.

Spread the reserved ranch white sauce evenly over the pizza dough, leaving a 1/2-inch border for the crust (use about 3/4 cup sauce).

Evenly distribute the cooked chicken over the sauced dough.

Sprinkle 1.5 cups shredded mozzarella and 1/2 cup shredded sharp cheddar over the chicken, covering the pizza but leaving the edge clear.

Scatter 1/2 cup thinly sliced red onion evenly on top of the cheese.

Transfer the pizza to the preheated oven (onto the stone or baking sheet) and bake 10–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown.

If you like a slightly crispier top, broil on high for 1 minute at the end—watch carefully to avoid burning.

Remove pizza from oven and let rest 3–4 minutes. Garnish with 1 tbsp chopped fresh parsley and a sprinkle of cracked black pepper to taste. Slice and serve warm.