My Pizza Night Evolution
What happened next has become family legend. That thrown-together chicken bacon ranch pizza wasn’t just good – it was absolutely game-changing. My husband Mike declared it better than any delivery we’d ever had, and my kids requested it three weekends in a row afterward!
Have you ever had one of those kitchen moments where desperation leads to delicious discovery? That’s exactly what happened with this chicken bacon ranch pizza recipe. Let me tell you a secret, I tried this recipe 7 times before getting it perfect! Each tweak brought it closer to the ideal balance of flavors – the savory bacon, tender chicken, and that herby ranch dressing that ties everything together so beautifully.
Table of Contents
Ingredients List
For this chicken bacon ranch pizza recipe, you’ll need:
For the crust:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 cup warm water (110°F)
- 2 ½ cups all-purpose flour (I love King Arthur brand that I stock up on at my local Costco)
- 2 tablespoons olive oil (plus extra for coating)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the toppings:
- ½ cup ranch dressing (plus extra for drizzling)
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese (I find the Tillamook sharp cheddar adds an amazing depth of flavor)
- 1 ½ cups cooked chicken breast, diced or shredded (leftover rotisserie chicken works wonderfully here!)
- 6-8 slices bacon, cooked and crumbled
- ¼ cup red onion, thinly sliced (the ones from my garden are smaller and sweeter than store-bought)
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- Red pepper flakes (optional, for a little heat)
I’ve experimented with different ranch dressings, and honestly, homemade is best (I’ll share my quick recipe in the FAQs), but if you’re short on time, Hidden Valley works great. If you’re dairy-sensitive, there are excellent cashew-based ranch alternatives that I’ve tested and loved.
You’ll notice the earthy, aromatic scent of the Italian herbs the moment you open your spice jar – that’s how you know they’re fresh enough to use. If you can’t smell the herbs, it might be time for new ones!
Timing
Prep Time: 30 minutes (plus 1 hour for dough rising)
Cook Time: 15-18 minutes
Total Time: Approximately 1 hour 45 minutes
I usually prep my pizza dough on Sunday afternoons while my daughter Emma is at soccer practice. That way, it’s ready to go for our weekly Friday pizza night, and I just need to quickly roll it out and add toppings when we’re ready to eat. This recipe is perfect for busy evenings when my kids have after-school activities, because once the dough is prepared, the assembly goes incredibly fast.
If you’re really in a time crunch, you can use store-bought pizza dough from your local grocery store’s refrigerated section. I’ve done this many times during the busy school season, and while homemade dough is always my preference, a good quality store-bought dough can be a lifesaver on hectic days!
Step-by-Step Instructions
Step 1: Prepare the Pizza Dough
In a large bowl, combine the warm water (it should feel like comfortable bath water on your wrist), sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly – this is how you know your yeast is alive and active!
In another bowl, mix the flour, salt, garlic powder, and Italian seasoning. Once the yeast mixture is ready, add the olive oil to it, then slowly incorporate the flour mixture.
Stir everything together until a dough forms, then transfer to a floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Trust me, hand-kneading makes a difference in the texture – I learned this from my grandmother who made pizza every Sunday!
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about an hour, or until it doubles in size. My favorite rising spot is on top of the dryer while it’s running – the gentle warmth makes the dough rise beautifully!
Step 2: Prepare Your Toppings
While the dough is rising, this is the perfect time to prepare your toppings. If you don’t already have cooked chicken and bacon, now’s the time to cook them.
For the chicken, I like to season two chicken breasts with salt, pepper, and a little garlic powder, then either grill them or bake at 375°F for about 25 minutes until the internal temperature reaches 165°F. Once cooled slightly, dice or shred the chicken.
For the bacon, I’ll let you in on my favorite method – baking it! Line a baking sheet with foil, arrange the bacon strips, and bake at 400°F for about 15-18 minutes until crispy. Once cooled, crumble or chop into bite-sized pieces.
Slice your red onion very thinly – the first time I made this pizza, I cut the onions too thick and they stayed crunchy instead of caramelizing slightly. Thin slices are definitely the way to go!
Step 3: Preheat and Prepare
About 30 minutes before you’re ready to bake, place a pizza stone in your oven (if you have one) and preheat to 475°F. A hot oven is crucial for a crispy crust! If you don’t have a pizza stone, a regular baking sheet works just fine – I used a baking sheet for years before investing in a stone.
Once your dough has risen, punch it down gently and transfer to a floured surface. Roll or stretch it into a 14-inch circle (or whatever shape comes naturally – my pizzas are often more “rustic” than round!).
If you’re using a pizza peel to transfer the pizza to a stone, sprinkle cornmeal on the peel before placing your dough on it. If using a baking sheet, you can either build your pizza directly on a cornmeal-dusted sheet or use parchment paper for easy cleanup.
Step 4: Assemble Your Pizza
Instead of traditional tomato sauce, spread about ½ cup of ranch dressing evenly over the dough, leaving about ½-inch border around the edges for the crust.
Sprinkle about half of your mozzarella and cheddar cheese blend over the ranch base. This creates a barrier that helps prevent the crust from getting soggy – a trick I learned after my first attempt resulted in a sadly soggy center!
Distribute the chicken pieces and crumbled bacon evenly across the pizza, then add the thinly sliced red onions. Sprinkle the remaining cheese over the toppings.
Finish with a light dusting of dried dill or sprinkle of fresh dill if you’re using it.
Step 5: Bake to Perfection
Carefully transfer your pizza to the preheated oven. If using a pizza stone, use a pizza peel dusted with cornmeal to slide it onto the stone. If using a baking sheet, simply place the sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The first time I made this, I got impatient and took it out too early – don’t make my mistake! That extra minute or two of browning adds amazing flavor.
Step 6: Finish and Serve
Once your pizza is done, carefully remove it from the oven and place it on a cutting board. Drizzle a little extra ranch dressing over the top in a zigzag pattern (this is entirely optional, but my kids go crazy for it!).
Sprinkle with fresh chopped parsley and red pepper flakes if using. Let the pizza cool for about 2 minutes before slicing – I know it’s hard to wait, but this helps the cheese set slightly so your toppings don’t slide off with the first bite.
Slice into 8 pieces and serve immediately while it’s still hot and the cheese is gooey and perfect!
Nutritional Information
While I’m all about flavor and enjoyment, I know many of my readers appreciate having nutritional information on hand. As a blogger who cares about balanced nutrition, I always try to balance protein and carbs in my meals, making this chicken bacon ranch pizza a satisfying option.
Here’s the approximate nutritional breakdown per slice (based on 8 slices per pizza):
- Calories: 320
- Protein: 18g
- Carbohydrates: 24g
- Fat: 17g
- Fiber: 1g
- Sodium: 560mg
These values may vary slightly depending on specific brands used and any substitutions made. The protein from the chicken makes this pizza much more filling than a regular cheese or vegetable pizza, which is why it’s become such a staple in our house – it actually keeps my teenage son satisfied!
Healthier Alternatives for the Recipe
I’m all about flexibility and making recipes work for different dietary needs. When my sister-in-law was diagnosed with celiac disease, I was determined to create a version of this pizza that she could enjoy at our family gatherings.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill 1:1 Baking Flour or Cup4Cup. The texture is slightly different, but still delicious!
When I discovered my son was sensitive to dairy, I developed this alternative that’s now a family favorite. For a dairy-free version, use a plant-based ranch dressing and dairy-free cheese alternatives. Violife and Miyoko’s make mozzarella-style cheeses that melt surprisingly well.
To reduce calories and fat:
- Use part-skim mozzarella instead of whole milk
- Opt for turkey bacon instead of pork bacon
- Use a light ranch dressing or my yogurt-based ranch (recipe in FAQs)
- Load up on extra veggies like bell peppers or mushrooms to increase the fiber content
For a lower-carb option, you can try a cauliflower crust. I won’t pretend it’s exactly the same as a traditional crust, but it can be a delicious alternative that still delivers on flavor while cutting back on carbs significantly.
Serving Suggestions
This chicken bacon ranch pizza really shines as the star of a casual family dinner. I love serving it for our Friday night movie marathons – it’s become such a tradition that my kids start getting excited for “pizza night” around Wednesday!
To create a complete meal, I typically pair this pizza with:
- A simple green salad dressed with olive oil, lemon juice, and a sprinkle of parmesan
- Veggie sticks with hummus for the kids (they never seem to tire of cucumber and carrot sticks!)
- Garlic knots made with extra pizza dough if I’m feeling ambitious
For a fun presentation, especially when we have friends over, I like to serve the pizza on our big wooden board with small bowls of extra ranch, hot honey (for the adults), and red pepper flakes so everyone can customize their slice.
If you’re serving this for a larger gathering, consider making two pizzas and cutting them into smaller, appetizer-sized pieces. They’re perfect for grazing while socializing.
Common Mistakes to Avoid
Over the years of making this chicken bacon ranch pizza recipe, I’ve had my fair share of “learning experiences” (that’s what I call mistakes in my kitchen!). Here are some pitfalls to avoid:
Not preheating your oven properly: The first time I made homemade pizza, I got impatient and put it in before the oven was fully heated. Big mistake! You need that initial blast of heat to get a properly crispy crust. My oven takes a full 30 minutes to properly preheat for pizza.
Overloading the pizza with toppings: I know it’s tempting to pile on more of everything because it all tastes so good, but too many toppings will weigh down your dough and create a soggy middle. The time my son decided to “help” by adding extra handfuls of cheese when I wasn’t looking resulted in a pizza that was delicious but had to be eaten with a fork!
Using cold ingredients straight from the refrigerator: Try to let your cheese and ranch dressing come to room temperature before assembling. Cold toppings on the pizza mean the crust will cook before the toppings are properly melted and heated through.
Rolling the dough too thin in the center: I’ve definitely made this mistake more than once! The center needs to support all those delicious toppings, so aim for even thickness across your pizza dough.
Not letting the pizza cool slightly before cutting: I know it’s hard to resist diving right in, but giving the pizza 1-2 minutes to set will make for much cleaner slices and prevent the dreaded “topping slide” where everything ends up on your plate instead of your pizza.
Storing Tips for the Recipe
On the rare occasions when we have leftover pizza (usually only if I’ve made multiple kinds), proper storage is key to maintaining that amazing flavor and texture.
For leftover cooked pizza:
- Allow the pizza to cool completely before storing (otherwise, condensation will make the crust soggy)
- Place pieces in an airtight container with parchment paper between layers
- Refrigerate for up to 3 days
The best way to reheat leftover pizza is in a skillet! Place a slice in a non-stick skillet over medium-low heat, cover with a lid, and warm for about 3-5 minutes. The bottom gets crispy again while the cheese on top melts perfectly. It’s almost as good as fresh-baked!
For make-ahead options:
- On Sundays, I spend two hours meal prepping for the week, and this recipe can be partially prepared ahead of time. You can make the dough up to 2 days in advance and keep it in the refrigerator (bring to room temperature before using).
- Cooked chicken and bacon can be prepared 1-2 days ahead and stored separately in the refrigerator.
- For a freezer option, you can par-bake the crust (about 5 minutes at 475°F), let it cool completely, then add toppings and freeze the whole assembled pizza. Wrap tightly in plastic wrap, then foil. Freeze for up to 1 month.
- To cook from frozen, preheat oven to 475°F and bake for 12-15 minutes without thawing first.
I’ve found that while the flavor stays wonderful when properly stored, the texture of the crust is always best on day one. That said, my kids have never complained about day-two pizza in their lunch boxes!
FAQs
Can I use a pre-made pizza crust for this recipe?
Absolutely! Sarah from Boston recently asked me about this, as she’s short on time with her new baby. While homemade dough creates the best flavor and texture, a good quality store-bought crust works perfectly well. You can even use flatbreads, naan, or French bread as quick alternatives!
Do you have a recipe for homemade ranch dressing?
Yes! My quick ranch dressing is: ½ cup mayonnaise, ½ cup sour cream, ½ cup buttermilk, 1 tablespoon each of dried parsley and dill, 1 teaspoon each of garlic powder and onion powder, ½ teaspoon each of salt and black pepper. Mix well and refrigerate for at least 30 minutes before using. For a lighter version, substitute Greek yogurt for the sour cream.
Can I prepare this pizza on the grill?
Greg from Texas asked this question last summer, and the answer is a resounding yes! Grilled chicken bacon ranch pizza is amazing. Prepare your dough as directed, then grill one side over medium heat for 2-3 minutes until grill marks appear. Flip the crust, add toppings to the grilled side, close the lid, and cook for another 5-7 minutes until the cheese melts.
What can I substitute for the chicken?
If you don’t eat chicken or don’t have any on hand, you can substitute turkey, ham, or for a vegetarian version, use chickpeas or white beans tossed in a little ranch seasoning. I’ve made it with roasted cauliflower too, and it was delicious!
My pizza dough didn’t rise. What went wrong?
This is usually due to one of three issues: your yeast might be old and inactive (test it by proofing in warm water with sugar – it should foam), your water might have been too hot (killing the yeast) or too cold (not activating it), or the rising environment wasn’t warm enough. Aim for water around 110°F and place the dough in a warm, draft-free area.
How can I make the crust extra crispy?
Jane from Chicago recently asked me about achieving a crispier crust. My favorite trick is to preheat your baking sheet or pizza stone for at least 30 minutes before placing the pizza on it. You can also brush the outer edge of the dough with olive oil mixed with a little garlic powder before baking for a gorgeous golden, crispy crust.
Conclusion
This chicken bacon ranch pizza recipe has become much more than just a meal in our household – it’s a weekly tradition that brings us together around the table, away from screens and distractions. The combination of savory bacon, tender chicken, and herby ranch creates a flavor profile that’s comforting yet exciting – familiar yet special.
What I love most about this recipe is its versatility. Whether you’re making it exactly as written or adapting it to fit your family’s preferences and dietary needs, the result is always delicious. The balance of protein from the chicken and bacon, complemented by the creamy ranch and melty cheese, makes for a satisfying meal that never disappoints.
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