Chicken Bacon Ranch Pizza
Our chicken bacon ranch pizza has all the best flavors on a crispy crust. It’s a family favorite recipe that never lasts long.
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This pizza is seriously one of the best flavors of pizza out there. John’s been making it since high school when he worked at a small pizza restaurant. Then we started making it at home, and it’s been a favorite in our house ever since.
To make this recipe really simple, we use easy-to-find ingredients like refrigerated pizza dough, rotisserie chicken, crispy bacon, creamy ranch dressing, and of course, plenty of mozzarella cheese. It takes less than 30 minutes from prep to table, so you can have hot pizza, made at home any night of the week.
Kim’s Tips for Perfect Chicken Bacon Ranch Pizza
- Crust: Use store-bought or homemade dough. Both work! If using homemade dough as opposed to store-bought, it’s best to prebake the crust for about 10 minutes before adding on your toppings. This will ensure the crust cooks all the way through without burning the pizza.
- Chicken: Pre-cooked, shredded chicken breast and shredded rotisserie chicken are my favorite, but any shredded chicken will work.
- Cheese: If possible, shred the cheese off the block. It melts so much better!
- Layering matters: Layering the ingredients in a specific order makes a difference. We layer the ingredients like this: crust –> ranch –> half the cheese –> chicken –> bacon and onions –> more cheese. The first cheese layer acts as a moisture barrier and the second holds everything in place. You can add all of the cheese to the bottom layer if that’s preferred to keep the bacon crispy.
- Pre-cooked bacon: Make sure your bacon is pre-cooked and not raw. It can be made in advance and crumbled before adding to the pizza.
How to Video
Ingredients
- 1 pizza crust, store-bought or homemade (12-inch crust)
- ⅓ cup ranch dressing
- 4 ounces mozzarella cheese, shredded off the block and divided
- 4 ounces Monterey Jack cheese, shredded off the block and divided
- ½ pound cooked chicken, shredded (rotisserie chicken is a great option!)
- 4 ounces bacon, cooked and crumbled (about 3 to 4 pieces)
- ¼ cup purple onion, diced
- ½ teaspoon Italian seasoning
- ¼ cup green onions, chopped
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Instructions
- Preheat the oven to 400ºF.
- Place the pizza crust on a pizza pan or pizza stone (see notes if using a homemade crust), and add the ranch dressing in an even layer stopping about 1-inch from the edge of the crust.1 pizza crust⅓ cup ranch dressing
- Sprinkle 2 ounces of mozzarella cheese and 2 ounces of Monterey Jack cheese over the ranch dressing. Layer the chicken over the cheese followed by the bacon and purple onions. Add the remaining 2 ounces of mozzarella cheese and 2 ounces of Monterey Jack cheese and Italian seasoning.4 ounces mozzarella cheese4 ounces Monterey Jack cheese½ pound cooked chicken¼ cup purple onion½ teaspoon Italian seasoning4 ounces bacon
- Bake for 15 to 20 minutes or until the cheese is melted and bubbly (add additional time if the crust isn't done). Remove the pizza from the oven, and top with green onions. Slice and serve hot.¼ cup green onions
Notes
- I didn’t include the time it takes to cook the bacon since that can be made well in advance and stored. You can also use precooked microwave bacon which is super quick.
- If using a homemade pizza crust, it’s best to pre-bake it for 10 minutes before adding toppings. This ensures that the crust cooks all the way through without burning the pizza. We used a 13.8-ounce rectangular, store-bought crust.
- Don’t add too much ranch. The crust won’t bake properly and will get soggy.
- You can swap out the Monterey Jack cheese with mozzarella if desired.
- If you add additional toppings like tomatoes, mushrooms, etc., add them fresh after the pizza cooks or sauté them first. Fresh ingredients release a lot of liquid that will make the pizza watery.
- Storage: Store leftovers in the fridge for up to 3 days. The pizza reheats best in the oven at 350°F for 10 to 15 minutes until warmed through.
Nutrition
How To Make Chicken Bacon Ranch Pizza
First up, preheat your oven to 400°F, and place the pizza crust on a baking sheet or pizza stone. If your pan has a tendency to stick, consider using parchment paper or spraying the pan with cooking spray.
Add an even layer of ranch dressing, stopping about an inch from the edge of the crust. Sprinkle half the Monterey Jack cheese and half the mozzarella cheese over the ranch dressing.
Layer the chicken, bacon, and purple onions over the cheese. Sprinkle the remaining cheese and the Italian seasonings over top. Bake the pizza for 15 to 20 minutes, or until the cheese is melted and the crust is cooked through. The cook time may need to be adjusted based on the recommended time it takes to cook the crust.
Remove the pizza from the oven, and top with chopped green onions. Slice and serve while it’s still hot!
This looks absolutely delicious! I’ve been wanting to make my own pizzas so I’m going to give this a try.
Anything with bacon is always a sure win for me. Using ranch dressing is also an interesting variation from the usual pizza sauce. Thanks for the recipe. I will include this in our meal plan for next week.
Yes, please! I think we’ll do a pizza night tonight and make this! It’s finally cool enough to put on the oven.
I love to make pizza at home. This looks so delicious and easy to make. I will have to try this recipe on the weekend. I am sure it will be a great hit.
My oh my KImberly. This looks so amazing and delicious. I would hope to be able to replicate this to turn out as nice. I have never had a chick-bacon pizza before. Will let you know how it turns out..mhhhhmmm Mozzarella on top yum yum!