Chicken Bacon Ranch Pizza Recipe

Name: Chicken Bacon Ranch Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 pound pizza dough, store-bought or homemade; 1/2 cup ranch dressing; 2 cups mozzarella cheese, shredded; 1 1/2 cups cooked chicken breast, shredded; 6 slices bacon, cooked and crumbled; 1/4 cup red onion, thinly sliced; 1/2 cup cheddar cheese, shredded; 2 tablespoons fresh parsley, chopped

A sliced chicken bacon ranch pizza on a wooden board, topped with melted mozzarella and cheddar, crumbled bacon, shredded chicken, and thin red onion rings, with a golden crust. — Photo by Jonathan Borba on Pexels

Ranch dressing stands in for tomato sauce and brings tang and richness that pairs naturally with smoky bacon and mild shredded chicken, while a hot pizza stone or preheated pan crisps the crust bottom fast enough that the ranch base doesn't turn the dough soggy.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 8

Ingredients

Servings8

Using a different pan?

1 pound pizza dough, store-bought or homemade
1/2 cup ranch dressing
2 cups mozzarella cheese, shredded
1 1/2 cups cooked chicken breast, shredded
6 slices bacon, cooked and crumbled
1/4 cup red onion, thinly sliced
1/2 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped

Nutrition per serving

Calories: 413
Protein: 26g
Carbs: 30g
Fat: 22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Preheat the oven to 475°F (245°C) with a pizza stone or an inverted rimmed baking sheet inside, and let it heat for at least 30 minutes before baking.
2Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and crumble once cool enough to handle.
3On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer it to a piece of parchment paper or a floured pizza peel.
4Spread the ranch dressing evenly over the dough, leaving a 1/2-inch border bare around the edge for the crust.
5Scatter half the mozzarella over the ranch, then top with the shredded chicken, crumbled bacon, and red onion. Finish with the remaining mozzarella and the cheddar.
6Carefully slide the pizza (parchment and all, if using) onto the hot stone or preheated baking sheet.
7Bake for 12-15 minutes, until the crust is golden brown at the edges and the cheese is bubbling and lightly browned in spots.
8Let the pizza rest for 5 minutes, sprinkle with chopped parsley, then slice and serve.

How to Use a Pizza Stone

Tips & variations

Rotisserie chicken works well here and saves a step; about 1.5 cups shredded is roughly the meat from a quarter of a small rotisserie chicken.
Drizzle a little extra ranch dressing over the pizza after baking for more tang, since baked-on ranch mellows out considerably in the oven.
Swap the red onion for thinly sliced scallions or a few pickled jalapeño rings if you want more bite.
For a thinner, crispier crust, stretch the same amount of dough to 14 inches and shave a couple minutes off the bake time.

Storage & reheating

Refrigerate leftover slices in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 5-8 minutes to recrisp the crust; microwaving will heat it through but leaves the crust soft.

Tips from the Tulo kitchen

Pat the cooked bacon dry with paper towels before crumbling it onto the pizza; excess grease pooling on top can make the crust greasy underneath.
If your dough keeps springing back while stretching, let it rest, covered, for 10 minutes and try again; cold dough resists stretching much more than dough that's had time to relax.

FAQ

Can I use raw chicken instead of cooked?

Use cooked chicken. Raw chicken pieces won't reach a safe internal temperature in the 12-15 minute bake time, so poach, bake, or use rotisserie chicken beforehand and add it already cooked.

How do I keep the crust from getting soggy under the ranch?

Preheat a pizza stone or baking sheet for a full 30 minutes before baking so the crust bottom sets fast, and spread the ranch in a thin, even layer rather than pouring it on thick.

Can I make this on a store-bought thin crust or flatbread instead of pizza dough?

Yes. Flatbread or a pre-baked thin crust works fine; just cut the bake time to about 8-10 minutes since the base is already partly cooked and only needs to heat through and melt the cheese.

Can I freeze leftover chicken bacon ranch pizza?

Yes. Wrap individual cooled slices tightly in plastic wrap and freeze for up to 2 months. Reheat straight from frozen in a 375°F (190°C) oven for about 12-15 minutes.