Chicken Bacon Ranch Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a sheet of parchment or a floured pizza peel. Brush the dough lightly with 1 tablespoon olive oil, leaving a small border for the crust. Spread 1 tablespoon of ranch dressing evenly over the dough, stopping about 1/2 inch from the edge.

Season and cook chicken

Pat the chicken breast dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 teaspoon olive oil in a skillet or on a grill over medium-high heat. Cook the chicken 4-5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into thin strips or bite-size pieces.

Cook bacon

Meanwhile, in a separate skillet over medium heat, cook the 4 bacon slices until crisp, about 6-8 minutes, flipping occasionally. Transfer to paper towels to drain and cool, then crumble into pieces. If using pre-made bacon bits, reserve 2 tablespoons for topping.

Evenly sprinkle 1 cup shredded mozzarella over the ranch-coated dough, followed by 1/2 cup shredded sharp cheddar. Distribute the sliced tomato and thin slices of 1/4 small red onion across the cheese. Arrange the sliced/grilled chicken and crumbled bacon evenly on top of the vegetables and cheese.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8-12 minutes, until the crust is golden and cheese is bubbly and starting to brown. Remove from oven and let cool 2 minutes.

Drizzle the top with the remaining 3 tablespoons ranch dressing in a thin zigzag, or serve extra on the side. Sprinkle 1 tablespoon chopped fresh parsley and 2 tablespoons bacon bits if desired, and finish with a pinch (1/4 tsp) crushed red pepper for heat if using. Slice into 8 pieces and serve hot.