Chicken Bacon Ranch Pizza Recipe

5 from 3 votes

Chicken Bacon Ranch Pizza Recipe

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.

Prep Time20

Cook Time10

Dough Rest Time18

Total Time18 30

Course: Main Dishes

Cuisine: Italian

Servings: slices

Calories: 231kcal

Author: Andrea

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 1/2 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.

Notes

*This is a half recipe and makes two 12″-14″ pizzas.

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.

Nutrition