Chicken Bacon Ranch Pizza

This chicken bacon ranch pizza is one of my go-to 30-minute meals. It’s loaded with tender chicken, crispy bacon, melty mozzarella, and creamy ranch, all on a store-bought crust so I can get dinner on the table fast. This pizza tastes like takeout, but it’s ready even faster.

Bacon Ranch Pizza with Chicken

All the great flavors of my favorite chicken bacon ranch wrap on a pizza?! It doesn’t get much better than that! This bacon ranch pizza with chicken is perfect for busy weeknights since it uses premade dough and quick toppings. Bottled ranch makes the perfect white pizza sauce, and it’s even easier when I have leftover cooked chicken or a rotisserie chicken from the store.

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Why Fully Cooked Toppings Matter

Use fully cooked chicken and bacon for the best texture and food safety. They won’t fully cook during the short bake time, and precooking reduces moisture so the pizza doesn’t get soggy.

4.53 from 17 votes

Chicken Bacon Ranch Pizza Recipe

A quick 30-minute chicken bacon ranch pizza with tender chicken, crispy bacon, and creamy ranch on a store-bought crust. Perfect for busy nights.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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Serves 4 people

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Ingredients

• ▢ 1 pound pizza dough or pre-made pizza crust (*)
• ▢ ⅓ cup ranch dressing
• ▢ 2 cups shredded mozzarella cheese (**)
• ▢ 5 slices cooked bacon (crumbled)
• ▢ 2 tablespoons chopped green onion
• ▢ 2½ cups chopped cooked chicken (***)

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Instructions

• Preheat the oven to 425℉. Once heated, place the pizza stone or pan in the oven.
  
• If the crust is still in dough form, roll out the dough. Place the pizza crust on a large piece of parchment paper.
  1 pound pizza dough or pre-made pizza crust
• Spread a thin layer of ranch dressing on the pizza crust. Top with mozzarella cheese, bacon, green onion, and chicken.
  ⅓ cup ranch dressing, 2 cups shredded mozzarella cheese, 5 slices cooked bacon, 2 tablespoons chopped green onion, 2½ cups chopped cooked chicken
  
• Remove the pizza pan or stone from the oven. Slide the pizza onto the pan and bake for 10-15 minutes; until the cheese is melted and bubbly, and the crust is crispy on the outside and cooked through. Finish with a drizzle of extra ranch dressing and a sprinkle of chopped green onion.
  

Notes

*Any pizza crust works: pre-baked, refrigerated dough, homemade, or cauliflower crust.

**Low-moisture mozzarella melts best; jack or cheddar also work.

***Use cooked chicken breast or shredded rotisserie chicken.

Tips:

• Add ranch seasoning to the dough for extra flavor.
• Let refrigerated dough rest 20-30 minutes at room temp. before stretching.
• Par-bake thicker dough 3-5 minutes to avoid a doughy center.
• Use a thin layer of ranch to prevent sogginess; drizzle more after baking.
• Add cheese before toppings to keep bacon crispy and chicken from getting soggy.
• Pat bacon dry before crumbling to reduce grease.
• Bake on the lower-middle rack for a crisp crust.
• For extra crispiness, slide the pizza off the parchment for the last few minutes.

Storage: Store chicken bacon ranch pizza in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Chicken Bacon Ranch Pizza Recipe

Amount Per Serving

Calories 729 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g88%

Cholesterol 126mg42%

Sodium 1333mg58%

Potassium 306mg9%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 3g3%

Protein 47g94%

Vitamin A 444IU9%

Vitamin C 1mg1%

Calcium 389mg39%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Main Course

Cuisine: American

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How to Make Chicken Bacon Ranch Pizza Step by Step

Prep: Start by getting everything ready so assembly is quick. Shred the mozzarella cheese, cook and crumble the bacon, chop the green onion, and chop or shred the cooked chicken. Preheat your oven to 425℉ and place your pizza stone or pan in the oven so it heats up–this helps create a crisp crust. If you’re using pizza dough, let it sit at room temperature for about 20-30 minutes so it’s easier to stretch. Roll it out, then place the dough or a pre-made crust on a large piece of parchment paper so you can easily slide it into the oven later.

Top the Pizza: Spread a thin, even layer of ⅓ cup of ranch dressing over the crust–too much can make the center soggy, and you’ll add more after baking if you want. Sprinkle 2 cups of shredded mozzarella cheese evenly over the ranch first, then top with the 5 slices of crumbled cooked bacon, 2 tablespoons of chopped green onion, and 2½ cups of chopped cooked chicken. Adding the cheese before the toppings helps keep the bacon crisp and the chicken from getting watery.

Bake the Pizza: Carefully remove the hot pan or stone from the oven and slide the pizza onto it using the parchment. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly and the crust is golden and cooked through. For an extra-crisp bottom, you can slide the pizza off the parchment directly onto the pan for the last few minutes of baking. Once it’s done, drizzle with a little extra ranch dressing and sprinkle with more green onion if you like. Let it cool for a minute or two, then slice and serve.

How to Store, Freeze, and Reheat

Store leftover chicken bacon pizza in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a 375°F oven for 8-10 minutes (15 from frozen) or in a 350°F air fryer for 3-5 minutes (8 from frozen).