Chicken Bacon Ranch Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a work surface with the all-purpose flour.

Stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer the shaped dough to a sheet of parchment or a lightly floured pizza peel. Brush the outer 1/2-inch of the crust with 1 tablespoon olive oil to promote browning.

Make the ranch sauce

In a medium bowl combine 1 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream. Whisk until smooth. Add 1 tbsp finely chopped parsley, 1 tbsp finely chopped chives, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Taste and adjust seasoning or thickness — add a little more buttermilk if you prefer a thinner sauce suitable for spreading. Reserve about 3/4 cup of the sauce for spreading on the pizza and save the remainder for serving.

If you prefer a smoother, very creamy sauce, blend briefly in a small food processor or use an immersion blender for 5–10 seconds.

Cook and prepare chicken

Pat the 12 oz chicken breast dry and cut into 1/2-inch bite-sized pieces. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and golden. Remove from heat and set aside. If desired, toss the cooked chicken with 2–3 tablespoons of the prepared ranch to lightly coat for extra flavor.

Cook bacon

Preheat oven to 400°F (204°C) or use a skillet. For oven method: arrange 6 bacon slices on a foil-lined baking sheet and bake 12–15 minutes until crisp. For skillet method: cook strips over medium heat until crisp, drain on paper towels. Once cooled, chop or crumble bacon into bite-sized pieces and set aside.

Assemble the pizza

Spread about 3/4 cup of the ranch sauce evenly over the stretched dough, leaving the oiled outer crust exposed. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute the cooked chicken pieces evenly across the cheese, then scatter the chopped/crumbled bacon on top. Finish with an optional 1/4 cup grated parmesan for extra savory flavor and a light dusting of red pepper flakes if you like heat.

Bake

Carefully 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, rotating halfway through, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven and stone; watch closely to avoid burning.

Finish and serve

Remove the pizza from the oven and let rest 2–3 minutes. Garnish with 1 tablespoon chopped fresh chives or parsley. If desired, drizzle a little of the reserved ranch sauce over the pizza or serve it on the side for dipping. Slice into 8 pieces and sprinkle with extra red pepper flakes to taste.