Bbq Chicken, Bacon & Ranch Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas BBQ Chicken, Bacon & Ranch Pizza Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each pizza dough (store-bought or homemade, 12-inch crust); 1 tbs olive oil; 2 tbs all-purpose flour (for dusting); 1 cup barbecue sauce (thick, your favorite); 1 tbs ranch dressing (creamy, bottled or homemade); 1.5 cups cooked chicken breast (shredded or diced); 6 slices bacon (sliced, cooked until crisp, drained and crumbled); 0.25 cup red onion (thinly sliced); 2 tbs fresh cilantro (optional, chopped); 2 cups mozzarella cheese (shredded, whole milk preferred); 0.5 cup sharp cheddar cheese (optional, shredded); 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Newtown Road Italian Deli & Pizza

Time45m

Serves4

Topped with BBQ sauce, mozzarella, and chicken meat.

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Ingredients

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Dough & base

1 each pizza dough (store-bought or homemade, 12-inch crust)

1 tbs olive oil

2 tbs all-purpose flour (for dusting)

Sauces

1 cup barbecue sauce (thick, your favorite)

1 tbs ranch dressing (creamy, bottled or homemade)

Proteins & toppings

1 1/2 cups cooked chicken breast (shredded or diced)

6 slices bacon (sliced, cooked until crisp, drained and crumbled)

1/4 cup red onion (thinly sliced)

2 tbs fresh cilantro (optional, chopped)

Cheese

2 cups mozzarella cheese (shredded, whole milk preferred)

1/2 cup sharp cheddar cheese (optional, shredded)

Seasoning

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Dough & base

preheat and prepare oven

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If your oven won't reach 500°F, preheat to the highest temperature available (475–500°F). Allow the stone or sheet to heat for at least 30 minutes.

shape the dough

Dust a work surface with the all-purpose flour. Lightly oil your hands with the olive oil. Stretch or roll the pizza dough to a 12-inch round, about 1/4-inch thick in the center and slightly thicker at the rim. Transfer the shaped dough to a piece of parchment paper for easy transfer to the oven.

Sauces

Evenly spread 3/4 cup of the barbecue sauce over the dough, leaving a 1/2-inch border for the crust. Reserve about 1/4 cup barbecue sauce for drizzling after baking if desired. Dot the ranch dressing (1 tablespoon) lightly over the pizza in a few spots — this adds a tangy contrast to the BBQ. If you prefer a thinner ranch distribution, whisk the tablespoon with a tablespoon of water to thin before dotting.

Proteins & toppings

Season the shredded or diced cooked chicken with smoked paprika, garlic powder, salt, and black pepper; toss to combine so the chicken is evenly coated (this ensures every bite is flavorful). Spread the seasoned chicken evenly over the sauce (about 1.5 cups). Scatter the thinly sliced red onion evenly across the pizza. Evenly distribute the crumbled bacon slices on top of the chicken and onions. If using, reserve the chopped cilantro to sprinkle after baking.

Cheese

Combine the shredded mozzarella and optional sharp cheddar, then sprinkle the cheeses evenly across the pizza so they cover the toppings without completely burying them (about 2 cups mozzarella + 1/2 cup cheddar). This will give good melt and a touch of sharpness from the cheddar.

Baking & finishing

bake

Carefully slide the pizza on the parchment onto the preheated stone or baking sheet. Bake at 500°F (or highest oven temp) for 8–12 minutes, rotating halfway through if your oven has hot spots, until the crust is golden and the cheese is bubbling and starting to brown in spots.

finish and garnish

Remove the pizza from the oven and transfer to a cutting board. Drizzle the reserved 1/4 cup barbecue sauce lightly across the top in a zigzag. If you want a more pronounced ranch flavor, drizzle an additional 1–2 teaspoons of ranch or use a squeeze bottle for a thin zigzag. Sprinkle chopped fresh cilantro over the pizza (about 2 tablespoons) while hot. Let rest 2–3 minutes, then slice into 8 slices.