Chicken Bacon Ranch Pizza Recipe

4.53 from 17 votes

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 Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 729kcal

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.

*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.