Flying Pig Recipe

Make or warm pig sauce

If using a prepared pig sauce (sweet & smoky BBQ with a touch of tang), measure 1 cup and set aside. To make a quick pig sauce: combine 1/2 cup ketchup, 2 tbsp molasses or brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1 tsp smoked paprika, 1/4 tsp garlic powder and simmer 5 minutes until slightly thickened; cool to warm and measure 1 cup.

Prepare ranch swirl

If ranch is too thin, reduce by placing in a small saucepan over very low heat for 2–3 minutes while stirring, or use a thicker commercial ranch. Transfer ranch to a squeeze bottle or small bowl for drizzling later. Season ranch with freshly ground black pepper to taste (about 1 tsp into the cup).

Prepare the chicken: If not already cooked, roast or poach chicken breasts. For quick roasting: preheat oven to 400°F (205°C), season chicken with salt and pepper, roast on a baking sheet 18–22 minutes until internal temp reaches 165°F (74°C). Let rest 5 minutes, then shred or thinly slice to make about 2 cups.

Cook the bacon: In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, flipping as needed. Transfer to paper towel, drain, cool slightly and chop into bite-sized pieces (6 slices yields ~3/4–1 cup chopped).

Preheat oven: Set oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack if you have one. Allow at least 30 minutes to heat for a crisp crust.

Prepare dough/flatbread: Lightly dust peel or baking sheet with cornmeal or flour. If using pizza dough, stretch or roll to a 10–12 inch round or rectangle to desired thickness. Brush the surface lightly with 1 tbsp olive oil to help prevent sogginess.

Build the Flying Pig: Spread about 3/4 cup of the pig sauce evenly over the dough, leaving a 1/2-inch border for crust. Distribute the shredded chicken evenly over the sauce (about 2 cups). Scatter the chopped crispy bacon over the chicken. Arrange slices of fresh mozzarella to cover the pizza, leaving small gaps so cheese melts into the toppings.

Bake: Slide the pizza onto the preheated stone or sheet and bake 10–12 minutes, or until crust is golden and cheese is bubbling and beginning to brown in spots. If using flatbread, bake 6–8 minutes until heated through and cheese melted.

Finish and serve: Remove pizza from oven. Drizzle the ranch dressing over the hot pizza in a swirl or zigzag pattern (use as much as you like; start with 1/2 cup and reserve remaining for serving). Optionally scatter the 1/4 cup thinly sliced red onion and 2 tsp chopped parsley or chives over the top for freshness. Add a final crack of black pepper.

Slice and serve immediately: Let rest 1–2 minutes, slice into 6–8 pieces, and serve with any remaining pig sauce or ranch on the side for dipping.