- Ready in just 40 minutes with simple ingredients you probably have
- Perfect weeknight dinner for a family of four with leftovers
- Crispy bacon, juicy chicken, and tangy ranch create an irresistible flavor combo
- Beginner-friendly recipe with detailed instructions for pizza success
Why This Chicken Bacon Ranch Pizza Will Become Your Go-To
Ever stood in your kitchen wondering what to make for dinner that will please everyone? This homemade Chicken Bacon Ranch Pizza solves that problem instantly.
The Chicken Bacon Ranch Pizza combines three favorite flavors that everyone loves. The savory bacon, tender seasoned chicken, and creamy ranch dressing come together on a perfect crust for a meal that will make your family ask for seconds.
Best of all? You can make this Chicken Bacon Ranch Pizza in less time than delivery would take. Plus, the smells of this pizza baking will fill your kitchen with an irresistible aroma that brings everyone to the table!
Nutrition Breakdown for Chicken Bacon Ranch Pizza
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 520 | – |
| Total Fat | 24g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 75mg | 25% |
| Sodium | 1150mg | 50% |
| Carbohydrates | 42g | 15% |
| Fiber | 2g | 7% |
| Sugar | 3g | 6% |
| Protein | 32g | 64% |
Based on a 2,000 calorie diet. Serves 4 (2 slices per person)
What You’ll Need for Your Chicken Bacon Ranch Pizza
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza dough | 1 pound (16 oz) | Store-bought or homemade |
| Cooked chicken breast | 2 cups | Diced or shredded |
| Bacon | 8 slices | Cooked crispy and chopped |
| Ranch dressing | 1/2 cup + 2 Tbsp | Divided |
| Mozzarella cheese | 2 cups | Shredded |
| Cheddar cheese | 1 cup | Shredded |
| Red onion | 1/2 small | Thinly sliced |
| Green onions | 3 | Sliced |
| Garlic | 2 cloves | Minced |
| Olive oil | 1 Tbsp | For brushing crust |
| Italian seasoning | 1 tsp | For crust |
| Salt and pepper | To taste | |
| Cornmeal | 1 Tbsp | For dusting pan (optional) |
Kitchen Equipment for Perfect Chicken Bacon Ranch Pizza
| Tool | Purpose |
|---|---|
| Pizza stone or baking sheet | Cooking surface for the pizza |
| Rolling pin | For stretching the dough |
| Large skillet | For cooking chicken and bacon (if needed) |
| Mixing bowls | For preparing toppings |
| Cutting board | For prep work |
| Pizza cutter | For slicing finished pizza |
| Measuring cups/spoons | For measuring ingredients |
| Oven | For baking the pizza |
| Oven mitts | For handling hot pans |
| Pastry brush | For applying oil to crust |
Possible Substitutions for Chicken Bacon Ranch Pizza
- Pizza Dough: Cauliflower crust, whole wheat dough, or pre-made flatbread
- Chicken: Rotisserie chicken or leftover grilled chicken works great
- Bacon: Turkey bacon or plant-based bacon for a lighter option
- Ranch Dressing: Greek yogurt ranch or homemade ranch for fewer calories
- Cheese: Part-skim mozzarella or dairy-free cheese alternatives
- Onions: Omit if you prefer, or replace with chives
Time Needed
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Servings: 4 people (8 slices)
Detailed Step-by-Step Instructions for Chicken Bacon Ranch Pizza
Preparation Phase
- Gather all ingredients and equipment:
- Take out all ingredients so they’re ready to use
- Measure out spices and prepare measuring cups
- Set up your work area with enough counter space
- Have a timer nearby
- Preheat your oven to 450°F (230°C):
- Do this first as ovens take 10-15 minutes to fully preheat
- If using a pizza stone, place it in the oven while preheating
- Position oven rack in middle position for even cooking
- Prepare your work surface:
- Clean and sanitize your counter or large cutting board
- Sprinkle flour generously over the surface (about 1-2 tablespoons)
- Keep extra flour nearby in case dough becomes sticky
- Cook chicken (if not already cooked):
- Pat 1 pound of chicken breast dry with paper towels
- Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Heat 1 tablespoon oil in skillet over medium heat until shimmering
- Place chicken in pan and cook for 6-7 minutes without moving
- Flip and cook other side for 6-7 minutes until internal temperature reaches 165°F
- Remove from heat and let rest for 5 minutes before cutting
- Dice into 1/2-inch pieces to yield about 2 cups
- Cook bacon (if not already cooked):
- Line a baking sheet with foil for easy cleanup
- Arrange 8 bacon strips in a single layer
- Place in oven while it preheats for about 12-15 minutes
- Remove when bacon is crispy but not burnt
- Transfer to paper towel-lined plate to drain excess fat
- When cool enough to handle, chop into 1/2-inch pieces
- Prepare toppings:
- Cheese: Measure and combine 2 cups mozzarella and 1 cup cheddar in a bowl
- Red onion: Cut half an onion in half again, then slice thinly (about 1/8-inch slices)
- Green onions: Rinse under cold water, pat dry, trim off root ends and any wilted parts, then slice thinly
- Garlic: Peel 2 cloves, mince finely with knife or press through garlic press
- Chicken mixture: In a small bowl, combine diced chicken with 2 tablespoons ranch dressing, stir to coat evenly
Dough Preparation for Chicken Bacon Ranch Pizza
- Prepare the baking surface:
- If using a baking sheet: Lightly coat with cooking spray, then sprinkle with 1 tablespoon cornmeal
- If using a pizza stone: Sprinkle a pizza peel or the back of a baking sheet with cornmeal
- The cornmeal acts like tiny ball bearings to help slide pizza easily
- Prepare the dough:
- If using refrigerated dough, remove from refrigerator 20-30 minutes before to reach room temperature
- Unwrap dough and place on floured surface
- Sprinkle a little flour on top of the dough
- Press down gently with your fingertips to flatten into a disk about 8 inches wide
- Let the dough rest for 5 minutes if it keeps springing back
- Shape the dough:
- Using your hands or a rolling pin, start from the center and work outward
- For hand-stretching: Place dough on backs of your floured hands, and gently stretch while rotating
- For rolling pin method: Roll from center outward, rotating dough quarter turns frequently
- Aim for a 12-14 inch circle with even thickness
- If holes appear, pinch them closed
- Create a slightly thicker edge for the crust by pinching and folding the perimeter to form a rim
- Transfer the dough:
- Flour your hands well
- Gently lift dough and quickly transfer to prepared baking sheet or pizza peel
- If using a pizza peel, shake it slightly to ensure dough isn’t sticking
- Reshape circle if needed after transfer
- Pre-bake the crust (optional but recommended for Chicken Bacon Ranch Pizza):
- Using a pastry brush, apply a thin layer of olive oil all over the surface of the dough
- Sprinkle with 1 teaspoon Italian seasoning and a pinch of salt, focusing on the outer edge
- Using a fork, prick the dough several times to prevent bubbling
- Bake for 5 minutes just until the dough starts to firm up but before it browns
- Remove from oven carefully using oven mitts
Chicken Bacon Ranch Pizza Assembly
- Apply the base layer:
- Let pre-baked crust cool for 1 minute
- Using the back of a spoon, spread 1/2 cup ranch dressing in a thin, even layer across the crust
- Start from the center and work outward, leaving a 1/2-inch border around the edge
- Make sure coating is thin and even – too much sauce makes for soggy pizza
- Add first cheese layer:
- Sprinkle half the cheese mixture (about 1 1/2 cups) evenly over the ranch dressing
- This first layer of cheese helps prevent the crust from getting soggy from the toppings
- Add main toppings:
- Distribute the ranch-coated chicken pieces evenly across the pizza
- Arrange chopped bacon evenly, making sure every future slice will have bacon
- Scatter red onion slices across the pizza (don’t pile them or they won’t cook properly)
- Sprinkle minced garlic evenly (avoid putting directly on the crust edge as it may burn)
- Top with remaining cheese:
- Add the remaining 1 1/2 cups of cheese mixture
- Make sure to cover all toppings evenly, reaching all the way to the crust edge
- The cheese acts as a protective layer and helps hold toppings in place
Baking Your Chicken Bacon Ranch Pizza
- Prepare to bake:
- If using a pizza stone: Make sure stone has preheated for at least 30 minutes
- If using a pizza peel: Gently shake peel to ensure pizza moves freely
- Open oven door fully and position yourself properly to transfer pizza
- Transfer and bake:
- If using a pizza stone: Position pizza peel at the back of the stone and quickly pull peel out with a slight jerk motion
- If using a baking sheet: Simply place the sheet in the oven
- Close oven door quickly to maintain temperature
- Set timer for 12 minutes
- Check for doneness:
- At 12 minutes, check the pizza without removing it
- The crust should be golden brown around the edges
- Cheese should be fully melted and starting to brown in spots
- If needed, bake for 2-3 more minutes
- For extra browning on top, turn on broiler for the final minute (watch constantly to prevent burning)
Finishing Your Chicken Bacon Ranch Pizza
- Remove and cool pizza:
- Using oven mitts, carefully remove pizza from oven
- If using a pizza stone, use a pizza peel or large spatula to remove pizza
- Transfer to a cooling rack or cutting board
- Let pizza rest for 2-3 minutes (this sets the cheese and makes cutting easier)
- Add final touches:
- Sprinkle sliced green onions over the hot pizza
- If desired, drizzle 1-2 tablespoons of additional ranch dressing in a zigzag pattern
- Slice and serve:
- Using a pizza cutter, slice into 8 equal pieces
- For easiest cutting, use a rocking motion rather than dragging the cutter
- If crust is very crisp, apply more pressure
- Serve immediately while hot, 2 slices per person
Troubleshooting Common Chicken Bacon Ranch Pizza Issues
Problem: Soggy Pizza Crust
Solution: Pre-bake your crust for 5 minutes before adding toppings. Pat chicken dry before mixing with ranch. Don’t overdo the ranch dressing base – a thin layer is enough.
Problem: Burnt Crust Before Toppings Are Done
Solution: Lower your oven rack position to the middle or lower middle. Reduce temperature to 425°F. Cover just the crust edges with strips of aluminum foil if they’re browning too quickly.
Problem: Cheese Burning Before Crust Is Done
Solution: Use the two-layer cheese method described in the recipe – half below toppings, half on top. If the top is browning too quickly, cover loosely with foil for the first part of baking.
Problem: Dough Sticking to Surface or Peel
Solution: Use plenty of flour on your work surface and hands. For transfer, ensure your baking sheet or pizza peel has enough cornmeal. If dough sticks to peel, lift edge and blow a small puff of air underneath or add more cornmeal.
Problem: Toppings Sliding Off When Cutting
Solution: Let pizza cool for 2-3 minutes before cutting to allow cheese to set. Use a sharp pizza cutter with a rocking motion rather than dragging through the pizza.
Variations & Substitutions for Chicken Bacon Ranch Pizza
BBQ Chicken Ranch Pizza
Replace half the ranch dressing with BBQ sauce, add red bell peppers, and use a mix of mozzarella and smoked gouda cheese. Check out our Buffalo Chicken Pizza for another spicy variation.
Vegetarian Ranch Pizza
Skip the chicken and bacon, and add extra vegetables like bell peppers, mushrooms, and cherry tomatoes. Use dairy-free cheese for a vegan version.
Garlic Parmesan Ranch Pizza
Add 2 tablespoons of grated parmesan to the dough and replace half the ranch with garlic butter for a more intense flavor profile.
Spicy Ranch Pizza
Mix 1 tablespoon of hot sauce or sriracha into your ranch dressing for a spicy kick. Add jalapeños for extra heat.
Mexican Ranch Pizza
Add taco seasoning to your chicken, replace some of the mozzarella with Mexican blend cheese, and add black beans and corn. For more Mexican-inspired ideas, check out our Taco Pizza with Pizza Crust.
Storage & Reheating Instructions for Chicken Bacon Ranch Pizza
Refrigerating
Store leftover Chicken Bacon Ranch Pizza in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days.
Freezing
Individual slices can be frozen:
- Allow pizza to cool completely (about 30 minutes)
- Place slices on a baking sheet, not touching each other
- Freeze until solid (about 2 hours)
- Wrap each slice tightly in plastic wrap, then in foil
- Label with date and place in freezer bag
- Store in freezer for up to 2 months
Reheating Methods
For Best Results (Oven):
- Preheat oven to 375°F
- Remove pizza from all packaging
- Place directly on oven rack or on a baking sheet
- Bake for 8-10 minutes until heated through and crisp (12-15 minutes if frozen)
- Cheese should be melted and bubbly
Quick Method (Skillet):
- Heat a non-stick skillet over medium-low heat
- Place pizza slice in skillet, crust-side down
- Cover with lid or aluminum foil
- Heat for 2-3 minutes until bottom is crispy
- If needed, add 2-3 drops of water to pan (away from pizza) and cover to create steam to melt cheese
Last Resort (Microwave):
- Place slice on microwave-safe plate
- Cover with a slightly damp paper towel
- Heat for 30-45 seconds on 70% power
- Check and heat in additional 15-second increments if needed
- Note: Crust will be softer than other reheating methods
Pro Tips for Chicken Bacon Ranch Pizza Success
- Cold dough is difficult to work with – always let refrigerated dough sit at room temperature for 20-30 minutes
- Pre-cook toppings completely – raw chicken won’t cook fully during pizza baking time
- Pat chicken dry with paper towels before mixing with ranch to avoid excess moisture
- Less is more with toppings – overloading leads to soggy crust and uneven cooking
- Use freshly shredded cheese when possible – pre-shredded has anti-caking agents that affect melting
- Allow pizza to rest briefly before cutting to help cheese set
- Check out our other pizza recipes for more inspiration and techniques
Safety Notes for Chicken Bacon Ranch Pizza
- Wash hands thoroughly with soap and warm water for 20 seconds before starting and after handling raw chicken
- Use separate cutting boards for raw chicken and other ingredients
- Ensure chicken reaches internal temperature of 165°F (74°C) before adding to pizza
- Refrigerate any leftover pizza within 2 hours of cooking
- Clean all surfaces that came in contact with raw chicken with hot, soapy water
- Always use oven mitts when handling hot pizza stones or baking sheets
- Let pizza cool slightly before serving to avoid burns from hot cheese
Chicken Bacon Ranch Pizza FAQs
Q: Can I make the dough ahead of time? A: Yes! Pizza dough can be made 1-3 days ahead and stored in the refrigerator in an airtight container or wrapped in plastic wrap. You can also freeze it for up to 3 months.
Q: How do I know when my Chicken Bacon Ranch Pizza is done? A: The crust should be golden brown around the edges, and the cheese should be fully melted and starting to brown in spots. The bottom of the crust should be firm and crisp.
Q: Can I use pre-cooked chicken strips from the grocery store for my Chicken Bacon Ranch Pizza? A: Absolutely! Pre-cooked or rotisserie chicken are great time-savers. Just dice or shred it to the right size before mixing with ranch.
Q: My family likes different toppings. What should I do? A: Consider making individual mini pizzas or dividing a large pizza into sections with different toppings. The Chicken Bacon Ranch base works well with many additional toppings.
Q: What’s the best cheese for Chicken Bacon Ranch Pizza? A: The combination of mozzarella and cheddar in this recipe gives both great melt and flavor. For extra richness, you could add a sprinkle of parmesan on top.
Q: Can I make this Chicken Bacon Ranch Pizza without a pizza stone? A: Absolutely! A regular baking sheet works fine. For a crispier crust, use an inverted baking sheet or a cast iron skillet preheated in the oven.
