Chicken Bacon Ranch Pizza Recipe

Preheat and prepare surface

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to its highest setting (475–525°F / 245–275°C) for at least 30 minutes. If using a peel or baking sheet instead of parchment, sprinkle cornmeal on it to prevent sticking.

Cook and chop bacon

While the oven preheats, place the bacon in a cold skillet, then turn heat to medium. Cook until crisp (about 8–10 minutes), flipping occasionally. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Reserve on a paper towel-lined plate.

Prepare chicken

If your fire-roasted chicken is cold, warm it in a skillet over medium heat with 1 tbs olive oil and 1/4 tsp salt for 2–3 minutes until heated through. Toss with 1/2 tsp freshly cracked black pepper. If chicken is already warm, just toss with the oil and pepper to coat.

Stretch the dough

Lightly dust your work surface with 1/4 cup flour. On the floured surface, press and stretch the dough into a roughly 12-inch round (or desired size), leaving a slightly thicker edge for the crust. Transfer the stretched dough to a piece of parchment (or a cornmeal-dusted peel/baking sheet). Brush the outer 1/2 inch of the crust lightly with 1 tbs olive oil.

Spread 3/4 cup ranch dressing evenly over the stretched dough, leaving the oiled 1/2-inch border clear. Use the back of a spoon to thin and distribute the dressing, but avoid saturating the dough.

Evenly scatter 2 cups shredded aged mozzarella over the ranch-coated dough, leaving the crust edge exposed.

Distribute the warmed fire-roasted chicken (1.5 cups) evenly across the cheese layer.

Sprinkle the chopped smoked bacon pieces over the chicken and cheese.

Lightly season the assembled pizza with the remaining 1/2 tsp freshly cracked black pepper. (Do not over-salt — the bacon and ranch are already seasoned.)

Slide the pizza (on parchment or a lightly oiled peel) onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating once halfway through, until the crust is golden brown and cheese is bubbly with light browning.

Remove the pizza from the oven and let rest 1–2 minutes on the peel or pan. Drizzle 2 tbs extra ranch over the pizza in a thin zigzag (or serve on the side).

Scatter the thinly sliced green onions (3 pieces worth) evenly over the hot pizza, then lightly sprinkle 1 tbs ranch seasoning across the top for a final flavor boost. Let sit 1 minute so flavors meld.

Slice into 6–8 pieces and serve hot. Optionally serve extra ranch on the side for dipping.