Chicken Bacon Ranch Pizza
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8 slices
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Course
Dinner
Chicken Bacon Ranch Pizza
Description
The pizza starts with a soft yeast dough made by combining flour, undissolved yeast, sugar, salt, warm water, and neutral oil, kneaded until smooth and elastic. After resting briefly, the dough is shaped into a round base with a pinched rim to contain toppings.
The crust is spread with ranch dressing, which provides creamy, tangy flavor that infuses during baking. It is then topped with shredded rotisserie chicken, crumbled cooked bacon, and shredded mozzarella cheese. Optional thinly sliced red onions add a mild sharpness. The pizza bakes at 425°F until the cheese bubbles and the crust is browned and crisp on the bottom.
This pizza can serve as a main dish with a side salad or vegetables, making a comforting meal with familiar flavors from classic chicken bacon ranch combinations. It's suitable for casual dinners or gatherings.
Kneading techniques involving folding and rolling the dough keep it elastic and help create a sturdy yet tender crust. Adjusting flour during kneading can help avoid stickiness. The recipe yields one 12-inch pizza.
Ingredients
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope yeast 2 1/4 teaspoons, Fleischmann's® RapidRise brand
- 1-1/2 teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup water 120° to 130°F, very warm
- 3 tablespoons neutral cooking oil generic cooking oil
- ⅓ cup ranch dressing 2 tablespoons
- 2 cups chicken shredded rotisserie
- 2 cups mozzarella cheese shredded
- 8 lices Bacon cooked and crumbled
- red onion optional, thinly sliced
- parsley optional for garnish, fresh
Instructions
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Loosely cover with a tea towel and let dough rest for 10 minutes.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spread with ranch dressing, leaving about an inch of crust all the way around. Top with chicken, red onion, and bacon and sprinkle with cheese.
- Bake on the lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Notes
- Use very warm water (120° to 130°F) to activate yeast properly; water should feel hot but tolerable to touch if no thermometer is available.
- Kneading involves folding and rolling to develop elasticity; add more flour only to reduce stickiness without making dough dry.
- This recipe makes a single 12-inch pizza, convenient for a small meal.
User Reviews
Overall Rating
4.7
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