Chicken Bacon Ranch Pizza

If we were neighbors I would absolutely text you when this Chicken Bacon Ranch Pizza comes out the oven, because the first slice is the most dangerous. I started making it on Fridays when the kids were still sticky from soccer and I was too wiped to fuss. One time I tried to hide an extra slice for lunch and my brother sniffed it out like a truffle pig. Rude, but fair.

Why this gets requested at my place

I make this when I want a pizza night that feels a little extra without requiring a culinary degree. My family goes wild for the creamy ranch sauce with salty bacon and little sweet pops of roasted onion. When I accidentally overcooked the bacon once, I thought I wrecked dinner, but it actually added this lovely crispy salty confetti, so now I aim for that edge. Mostly. If you hate dishes, me too, which is why I cook the bacon on a sheet pan and pretend that counts as cleaning as I go.

And honestly, it’s the kind of meal that forgives you if you’re late to preheat or you stretch the dough a bit lopsided. It still eats like a champ. Also, little aside, the dog sits by the oven like it’s a TV. Can’t blame him.

Ingredients you’ll need, plus the lazy swaps

• Pizza dough, about 1 pound or 450 g. Store bought is fine. I love mixing my own when I remember, and the guide at King Arthur Baking is solid.
• Cooked chicken, 1 to 1 and ½ cups, shredded or chopped. Rotisserie is my weeknight hero. Leftover grilled chicken also works, or even roast turkey if that’s what you’ve got.
• Bacon, 5 to 6 slices, cooked crisp and crumbled. I sometimes use thick cut, but the regular kind crisps quicker and sprinkles nicer.
• Ranch dressing, about ⅓ cup for the sauce base. My grandmother always insisted on Brand X, but honestly any version works fine. If you prefer homemade, I like this simple mix from Allrecipes.
• Mayonnaise, 2 tablespoons, to thicken the ranch so it stays put.
• Mozzarella, 1 and ½ to 2 cups shredded. Low moisture works best. I sometimes mix in a handful of provolone for extra stretch.
• Parmesan, about ¼ cup finely grated, for that nutty finish.
• Red onion, a small handful thinly sliced. Green onion is nice too, scattered after baking.
• Garlic, 1 small clove, grated. Optional but I like it.
• Ranch seasoning or dried dill, a pinch, for sprinkling.
• Olive oil, a drizzle for the crust.
• Salt and pepper, to taste. Go easy, the bacon is salty already.

Quick swap notes: if I’m in a hurry, I use flatbreads and make mini versions. If dairy is tricky, try a lactose free mozzarella and a lighter hand with the ranch. And on second thought, leftover bacon is a myth at my house, so I sometimes cook it fresh right before the pizza.

Let’s make it

1. Preheat your oven to 500 F or as hot as it will go, with a pizza stone inside if you have one. If not, a sturdy sheet pan turned upside down gets pretty close. Let it heat for at least 30 minutes; the hot surface is half the magic.
2. Cook the bacon until crisp. I lay it on a parchment lined sheet and bake at 400 F for about 15 minutes, then drain on paper towels. Crumble when cool. Try not to eat it all here. This is where I usually sneak a taste.
3. Stir together the ranch and mayo in a small bowl. Add the grated garlic and a few grinds of pepper. If it seems runny, actually, I find it works better if you whisk in a teaspoon of Parmesan to thicken.
4. Stretch the dough on a lightly floured counter to a rough 12 inch round. Don’t worry if it looks a bit weird at this stage, it always does. If it fights back, let it rest 5 minutes and try again. I learned a gentler technique here at The Kitchn.
5. Transfer the dough to a piece of parchment. This little trick makes sliding it onto the hot stone much less stressful.
6. Spread the ranch mixture over the dough, leaving a small border. Scatter on the mozzarella, then the chicken, then the bacon and onions. Finish with Parmesan and a tiny pinch of ranch seasoning or dill.
7. Slide the pizza with the parchment onto your hot stone or pan. Bake 9 to 12 minutes until the cheese is bubbling and the edges are browned with those lovely freckles.
8. Let it rest 2 to 3 minutes before slicing. Sprinkle with green onion if you like. Listen to the gentle crackle, it’s a good sign.

If you want extra ranch for dipping, warm a little in a saucepan until just loose, not hot. Cold ranch on hot pizza is great too, your call. Oh, and if you like learning about bacon texture, the tests at Serious Eats are worth a peek.

Notes from my actual kitchen

• Salting the chicken: if your chicken is bland, toss it with a pinch of salt and a splash of ranch before it goes on. Sounds odd, works.
• Cheese under then over: a little cheese under the toppings helps anchor them, then the rest on top gives you those good cheese bubbles.
• Parbake only if your dough is very thick. I used to parbake every time and the bottom dried out, lesson learned.
• It always disappears form the pan faster than I plan. Slice it soon so you get a piece with bacon balance.

Variations I’ve tried

• Buffalo spin: toss the chicken with a spoon of hot sauce, then do a light drizzle of ranch after baking. A bit messy, very yes.
• Veg packed: add thin slices of bell pepper and a few corn kernels. Looks cheery, eats sweet.
• BBQ ranch: a spoon of BBQ sauce mixed into the ranch for a smokier vibe. My neighbor calls this the backyard version.
• Cauliflower crust: I wanted to love it, but mine sogged out. Probably my fault. If you nail it, tell me how.

Equipment I use, mostly

• Pizza stone. I call it essential for the crisp bottom. But if you do not have one, a preheated upside down sheet pan is a decent workaround.
• Pizza peel or a rimless baking sheet, to slide the pizza in. Worst case, parchment acts like a magic carpet, you can just drag it in carefully.
• Large bowl for stretching and resting the dough. A little olive oil inside keeps it from sticking.
• Sharp knife or pizza wheel for slicing. Kitchen scissors in a pinch, no judgement.

Stashing leftovers

Cool slices completely, then store in an airtight container for up to 3 days. Reheat on a skillet over medium heat until the bottom crisps and the cheese loosens, about 4 to 5 minutes, lid on for the last minute. You can freeze slices for a month, wrapped well, then reheat straight form frozen on a hot pan. Though honestly, in my house it never lasts more than a day.

Serving it up

I like to scatter fresh chives and cracked pepper over the top, then serve with carrot sticks because it makes me feel balanced. If it is a game night, we do ranch for dipping on one side of the table and a little hot honey on the other. My aunt swears by a simple iceberg salad with lemon and salt. It is crunchy, it works.

Pro tips I learned the hard way

• I once tried rushing the preheat and regretted it because the bottom stayed pale. Give the stone time, it pays you back.
• I piled on too much chicken once; sounded great, baked soggy. Keep the toppings in a single enthusiastic layer.
• Let the bacon cool before crumbling or it smears and you lose those crisp bits.
• Do not drown it in ranch. The sauce is rich, a thin coat is enough. You can always dip after.

Questions folks really asked

Can I make the dough ahead?
Yes. Dough rests beautifully in the fridge for 24 to 72 hours. It actually tastes better the next day, I think. Pull it out about an hour before stretching so it relaxes.

Is there a good gluten free option?
I have used a store bought gluten free crust with success. Parbake it for a few minutes so it sets, then add the toppings. It is more tender, so be gentle moving it.

What cheese melts best here?
Low moisture mozzarella for the main act, then a little Parmesan for flavor. If you have provolone, toss in a handful. Cheddar works in a pinch, but it can oil out and go spotty.

Can I use ranch seasoning instead of bottled dressing?
Totally. Mix the seasoning with a few spoons of mayo and a splash of milk until it is spoonable. Taste as you go, the mixes vary a lot.

Do I need a stone to make good pizza?
Need is a strong word. It helps, for sure, but a ripping hot sheet pan gets you most of the way. And if all you have is a cast iron skillet, press the dough in and bake it that way, comes out like a chewy pan pie.

How do I cook the bacon with less splatter?
Oven method on a sheet pan, parchment lined, middle rack. Less mess, more even crisp. Also, keep it in a single layer, do not crowd. Simple, tidy, done!