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This Chicken Bacon Ranch Pizza is a simple dinner of pure delicious homemade comfort food. Grilled chicken, smoky bacon, creamy ranch, and cheese come together in a tasty homemade pizza recipe.
If you are a fan of our mega-popular chicken bacon ranch casserole, you’ll LOVE it in pizza form!
Ingredients and Variations
This recipe is rocking:
- Pizza dough – use storebought or homemade (overnight pizza dough or 100% whole wheat pizza dough)
- Cooked chicken – like from a storebought rotisserie, leftover no breading air fryer chicken tenders, or dry brine chicken
- Cheese – I used a mix of mozzarella and smoked gouda.
- Ranch dressing – use storebought or homemade (yogurt ranch dressing or dairy free ranch dressing). If you are not a fan of ranch, try our white pizza sauce instead.
- Bacon – either chop and cook that meat candy in a pan on the stovetop or bake the bacon in the oven.
- I added sliced green onions (scallions) after the pizza had finished cooking, but feel free to leave them off. Pickled Shallots would also be fantastic.
How to Store and Reheat
You can prep the pizza dough ahead of time. It will keep in an airtight container in the fridge for 1-2 days, or in the freezer for 3-6 months. Allow it to come to room temperature before working with the dough.
Allow any leftover chicken bacon ranch pizza to fully cool before storing slices in an air-tight container in the fridge for 2-3 days.
This pizza reheats amazingly well! Microwave it for 20-30 seconds, or at 340˚F for 2-6 minutes in an air fryer. You can read more details in our post on how to reheat pizza in an air fryer.
Pro Tips/Recipe Notes
- If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
- Fully preheat the oven with the pizza pan in it. Baking the pizza before the oven is hot will lead to a soggy crust.
- I prefer to par-bake the pizza crust (partially bake) before putting on the toppings. This also helps prevent a soggy crust.
- Optional: brush the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
- If you want to use the grill, cook at 425F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
Chicken Bacon Ranch Pizza
Equipment
- Pizza Peel
- Pizza Cutter
Ingredients
- 1 lb pizza dough {room temperature}
- all-purpose flour for working with the dough
- 1.5 tsp cornmeal
- 1/2 cup ranch dressing
- 2 cups mozzarella, shredded
- 1 cup grilled chicken {sliced or chopped}
- 4 slices bacon cooked & chopped
- 1/2 cup smoked gouda, shredded {shredded
- 1 green onion, sliced {optional}
Instructions
- Preheat oven to 500F with a pizza stone or baking sheet in there during the preheating process.
- On a floured surface, flatten the pizza dough with your hands. Working in a circle, press it outward until it is at your desired thickness (usually about 1/3 in thick for thin crust or 1/2 in thick for normal crust).1 lb pizza dough, all-purpose flour for working with the dough
- Reduce oven temp to 425F and remove pizza stone.
- Sprinkle the pizza stone with cornmeal and carefully transfer the flattened pizza dough onto the pan.1.5 tsp cornmeal
- Bake pizza dough at 425F for 4 minutes. Remove from the oven.
- Spread ranch over the crust, and evenly top with mozzarella and grilled chicken.1/2 cup ranch dressing, 2 cups mozzarella, shredded, 1 cup grilled chicken
- Sprinkle cooked bacon and shredded gouda over the grilled chicken.4 slices bacon cooked & chopped, 1/2 cup smoked gouda, shredded
- Bake at 425F for 12-15 minutes or until cheese is melty and lightly browned.
- {optional} top the finished pizza with sliced scallions.1 green onion, sliced
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
