Chicken On The Ranch Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Chicken On The Ranch Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 piece pizza dough (store-bought or homemade); 0.5 cups ranch dressing (creamy, full-fat or thick style); 1 tbs olive oil; 1 tsp garlic (minced); 2 cups shredded whole-milk mozzarella; 1.5 cups smoked cooked chicken (shredded or chopped); 6 slices cooked bacon (crispy, chopped); 1 cup roma or vine-ripened tomatoes (thinly sliced); 4 stalks scallions (green onions), thinly sliced (white + green parts); 2 tbs grated Parmesan (optional, for finishing); 0.25 tsp red pepper flakes (optional); 0.25 tsp freshly ground black pepper; 0.25 tsp salt

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time40m

Serves3

white pizza w/ ranch, mozzarella, smoked chicken, bacon, tomatoes, and scallions

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Ingredients

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Dough & Base

1 piece pizza dough (store-bought or homemade)

1/2 cups ranch dressing (creamy, full-fat or thick style)

1 tbs olive oil

1 tsp Garlic (minced)

Cheese & Toppings

2 cups shredded whole-milk mozzarella

1 1/2 cups smoked cooked chicken (shredded or chopped)

6 slices cooked bacon (crispy, chopped)

1 cup roma or vine-ripened tomatoes (thinly sliced)

4 stalks scallions (green onions), thinly sliced (white + green parts)

2 tbs grated Parmesan (optional, for finishing)

1/4 tsp red pepper flakes (optional)

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Method

Dough & Base

Preheat

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack to heat for at least 30 minutes. If using a baking sheet, place it in the oven to preheat as well.

Prepare the dough: on a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round (or shape to fit your pan). Aim for a 1/8–1/4-inch thick center with a slightly thicker edge for a crust.

Make the ranch base: in a small bowl, combine the ranch dressing with the minced garlic and 1 tablespoon olive oil. Taste and season lightly with 1/8 tsp salt and a pinch of black pepper if desired.

Transfer dough to a floured pizza peel or an inverted baking sheet lined with parchment if using a stone, or to a lightly oiled baking sheet if not using stone.

Brush the dough edge: brush the outer 1/2-inch rim of the dough lightly with the remaining olive oil to encourage browning.

Spread ranch: leaving the outer crust bare, spread the garlic-ranch mixture evenly over the dough to about 1/2-inch from the edge.

Cheese & Toppings

Add mozzarella: evenly distribute the shredded mozzarella over the ranch-covered dough, covering almost to the edge but leaving the crust exposed.

Arrange chicken and bacon: scatter the smoked chicken pieces evenly across the cheese so every slice will get protein. Sprinkle the chopped crispy bacon evenly over the top.

Add tomatoes: tuck thin tomato slices over the cheese and proteins in a single layer so they will soften but not make the pizza soggy.

Season: lightly sprinkle the pizza with the remaining 1/8 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes for a touch of heat. If using, sprinkle the grated Parmesan sparingly over the top.

Bake: slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheese is melted and bubbling. Bake time will vary with oven and stone; watch for golden edges and nicely blistered spots on the cheese.

Finish with scallions: remove pizza from oven and immediately scatter the thinly sliced scallions over the hot pizza so they soften slightly but retain brightness.

Rest and serve: let the pizza rest 2–3 minutes, then slice into 6–8 pieces. Serve warm.