You will love this Chicken Bacon Ranch Pizza. Juicy chicken, crisp bacon, and the perfect blend of gooey cheese and zesty ranch on top of a golden homemade pizza crust.
This Chicken Bacon Ranch Pizza recipe is a rich and savory twist on traditional pizza, loaded with bold, comforting flavors. Tender pieces of seasoned chicken, crispy bacon, and melted mozzarella cheese are layered over a creamy ranch sauce instead of classic tomato, creating a smooth and tangy base. It is a hit for the whole family!
For more pizza inspired recipes you have to check out my Veggie Pizza, Classic Pepperoni Pizza, and Pizza Stuffed Mushrooms!
Table of Contents
Recipe Ingredients
Ranch Dressing – Acts as the “sauce” for the pizza, adding a zesty and creamy flavor.
Shredded Mozzarella and Cheddar Cheese – For that gooey layer that holds everything together.
Tomato – Slice and dice it! Look for a juicy, ripe red tomato for the best overall taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Ranch Sauce Alternative – Swap the ranch with a creamy garlic Alfredo sauce or Caesar dressing for a different tangy base that still pairs well with chicken and crispy bacon.
Protein Twist – Substitute chicken with grilled or rotisserie chicken or turkey slices for a similar texture with a richer flavor profile.
How to Make Chicken Bacon Ranch Pizza
No Knead Pizza Dough
Step 1: In a medium bowl, whisk together flour, salt, and yeast. Gradually add water, stirring with a wooden spoon until a rough dough forms. Shape into a ball, transfer to a large, clean (ungreased) bowl, cover with plastic wrap, and let rise in a draft-free area at room temperature until covered with bubbles and doubled in size—about 18 hours.
Step 2: Transfer the dough to a well-floured surface and shape it into a square or rectangle. Divide in half. For each portion, fold the corners under to create a ball, dust with flour, cover with plastic wrap, and let rest for 1 hour. (If storing, refrigerate in a Ziploc bag and bring to room temperature for 2–3 hours before using.)
Step 3: During the last 45 minutes of resting, preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). If using a pizza stone, place it in the oven while preheating; if using a pizza pan or baking sheet, preheating is unnecessary.
Step 4: On a floured surface, dust the dough generously with flour and gently shape it into a 12″-14″ disk using your hands (avoid a rolling pin to preserve bubbles). Place on a floured or cornmeal-dusted baking surface, top as desired, and bake for 5–7 minutes on a pizza stone or 10–12 minutes on a baking sheet or pizza pan.
For the Pizza
Step 1: To make the sauce, in a small saucepan, melt butter. Add minced garlic, stir, and cook for 1 minute. Then, add flour and cook for 1 minute. Add heavy cream and chicken broth, whisking to combine. As the mixture thickens, slowly add parmesan, whisking until smooth. Sprinkle in salt and pepper. Remove from heat and let cool for 10 minutes. Add ranch and mix until incorporated.
Step 2: Spread sauce evenly over the pizza peel, leaving about 1 ½ inches around the edge of the homemade pizza crust. Sprinkle shredded cheese on top. Then place cooked, diced chicken and bacon on top, evenly dividing it. Add raw tomatoes and onion. Sprinkle oregano, red pepper, salt, and pepper over the entire pizza.
Step 3: Bake for 10–12 minutes at 500 degrees Fahrenheit (260 degrees Celsius). Remove, let cool for 5 minutes, slice, and serve.
FAQs
Yes! Store-bought dough works great and saves time. Just follow the baking instructions as listed.
For a crispier crust, bake on a preheated pizza stone or directly on the oven rack. You can also bake it for a few extra minutes.
Yes. You can use store bought ranch dressing for your sauce instead of making homemade if you prefer.
Storage Information
To STORE Chicken Pizza Ranch leftovers, place slices in an airtight container and refrigerate for up to 3 days. Freezing is not recommended as it may affect the sauce’s texture.
REHEAT in the oven at 350°F (180°C) for 5–8 minutes or in a skillet for a crispy crust.
More Delicious Recipes to Try
Chicken Bacon Ranch Pizza Recipe
Ingredients
No-Knead Pizza Dough
- 3 ¼ cups all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon active dry yeast
- 1 ½ cups water
Pizza Toppings
- 1/2 tomato - diced
- 1/4 onion - thinly sliced
- 4 strips bacon - cooked and diced
- 3 chicken tenders - cooked and diced (I seasoned mine with garlic powder, onion powder, pepper and oregano)
- 1 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon oregano
- 1/4 tsp red pepper flakes
- pinch salt
- pinch pepper
For the Ranch Sauce
- 1/4 cup heavy cream
- 1 tbsp butter
- 1/4 cup grated parmesan
- 1 clove garlic - minced
- 2 tsp flour
- 1 tbsp chicken broth
- 1/8 cup ranch dressing
- pinch salt
- 1/8 tsp black pepper
Instructions
For the No-Knead Pizza Dough
- In a medium bowl, whisk together flour, salt, and yeast. Gradually add water, stirring with a wooden spoon until a rough dough forms. Shape into a ball, transfer to a large, clean (ungreased) bowl, cover with plastic wrap, and let rise in a draft-free area at room temperature until covered with bubbles and doubled in size—about 18 hours.
- Transfer the dough to a well-floured surface and shape it into a square or rectangle. Divide in half. For each portion, fold the corners under to create a ball, dust with flour, cover with plastic wrap, and let rest for 1 hour. (If storing, refrigerate in a Ziploc bag and bring to room temperature for 2–3 hours before using.)
- During the last 45 minutes of resting, preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). If using a pizza stone, place it in the oven while preheating; if using a pizza pan or baking sheet, preheating is unnecessary.
- On a floured surface, dust the dough generously with flour and gently shape it into a 12″-14″ disk using your hands (avoid a rolling pin to preserve bubbles). Place on a floured or cornmeal-dusted baking surface, top as desired, and bake for 5–7 minutes on a pizza stone or 10–12 minutes on a baking sheet or pizza pan. Slice each pizza into 6 slices and enjoy! Makes 2 pizzas.
For the Pizza
- In a small saucepan, melt butter. Add minced garlic, stir, and cook for 1 minute. Then, add flour and cook for 1 minute. Add heavy cream and chicken broth, whisking to combine. As the mixture thickens, slowly add parmesan, whisking until smooth. Sprinkle in salt and pepper. Remove from heat and let cool for 10 minutes. Add ranch and mix until incorporated.
- Spread sauce evenly over the pizza peel, leaving about 1 ½ inches around the edge of the homemade pizza crust. Sprinkle shredded cheese on top. Then place cooked, diced chicken and bacon on top, evenly dividing it. Add raw tomatoes and onion. Sprinkle oregano, red pepper, salt, and pepper over the entire pizza.
- Bake for 10–12 minutes at 500 degrees Fahrenheit (260 degrees Celsius). Remove, let cool for 5 minutes, slice, and serve.
The flavor came through in every bite and tasted great fresh from the oven.
FYI The original Jim Lahey’s no knead dough recipe says 3 3/4 cup flour. My dough is soooo sticky it’s incredible. I had to add a lot of flour just to handle it. Hopefully it’ll still be as good as you say. Can’t wait to have those pinwheels I pine for from Pappy’s in middle Florida!
How did it turn out? I hope you liked it!