Servings
Font
Back
Chicken Bacon Ranch Pizza
4.7 from 87 votes

Chicken Bacon Ranch Pizza

This Chicken Bacon Ranch Pizza features a hand-kneaded yeast dough topped with ranch dressing, shredded rotisserie chicken, crispy cooked bacon, mozzarella cheese, and optional red onion slices. The dough is soft and slightly sticky before baking into a golden crust that holds the creamy, tangy ranch and savory toppings. Baking at a high temperature melts the cheese and crisps the crust, making a satisfying homemade pizza.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 slices
Course: Dinner

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

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. 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.