This chicken bacon ranch pizza is a fun twist on traditional pizza night. Top your favorite pizza crust with ranch, chunks of juicy chicken, bacon, and lots of melty mozzarella for a quick and easy dinner that everyone will love.
Chicken bacon ranch pizza is one of my favorite clean-out-the fridge recipes. Have some leftover chicken? Perfect excuse to make a pizza! Bacon you need to use up? Put it on a pizza!! Half a bottle of ranch you’re tired of looking at? It’s pizza sauce now!
You can throw this pizza together with almost no effort, and because it’s pizza that involves bacon, ranch, and chicken, you know it’s going to be delicious.
What’s on a chicken bacon ranch pizza?
Chicken bacon ranch pizza toppings vary from restaurant to restaurant and household to household, but they always start with a ranch base instead of pizza sauce, chicken, and bacon. The most popular other toppings are onions, tomatoes, and peppers.
- Cooked chicken: Leftover cooked chicken from a roasted chicken works great here or grab a rotisserie chicken from the store and chop up the breast meat for your pizza. If you have some raw chicken breasts in your fridge, I also included instructions for my favorite way to cook chicken to use in recipes in the recipe notes below.
- Ranch dressing: Use your favorite ranch as a base. Any brand will work, including homemade.
- Bacon: When making bacon for your pizza, cook it until it is just crispy, not too browned and crunchy. Since the cooked bacon will be going in the oven with the pizza, you don’t want it to become overcooked and hard.
How to Make a Chicken Bacon Ranch Pizza at Home
- Spread ranch over your prepared pizza dough. Top the dough with half of the cheese.
- Add the rest of the toppings and then remaining cheese.
- Bake according to your pizza dough instructions. If your dough didn’t come with instructions, bake at 400°F until crust is browned and cheese is bubbly and melted.
What can I use instead of pizza crust?
Don’t have pizza crust? Try it with one of these crust alternatives:
French bread: (Makes 1 loaf, sliced into halves) Bake assembled pizzas at 400°F for 10 to 15 minutes.
Naan: (Makes 2 to 3 naan pizzas) Bake assembled pizzas at 400°F for 12 to 14 minutes.
Tortillas: (Makes about 4 taco-size, 2 burrito-size pizzas) Bake assembled pizzas at 425°F for 7 to 10 minutes.
Cauliflower Pizza: Bake assembled pizza according to package or crust recipe instructions.
Can I freeze this pizza?
Yes. You can freeze the pizza baked or unbaked. Store slices in a freezer bag or double wrap the entire pizza in plastic wrap and then foil. Store in the freezer for up to 3 months.
To reheat, unwrap and bake in a 400°F oven until heated through.
Can I assemble the pizza ahead of time and bake it later?
Maybe. If you’re using a yeasted dough, you’re going to want to bake the pizza right away unless your dough recipe says otherwise. If using a premade store-bought crust, it shouldn’t be a problem. Assemble your pizza up to 24 hours in advance, store covered, and bake according to the recipe instructions.
More Pizza Recipes
Chicken Bacon Ranch Pizza
- 1 medium-to-large pizza crust unbaked
- 1 tablespoon olive oil
- ⅓ cup ranch
- 1½ cups (6oz) shredded mozzarella cheese
- 1½ cups cubed or shredded cooked chicken *
- ½ red onion onion cut in half root to tip, sliced, and layers separated
- 1 to 2 roma tomatoes diced, optional
- 6 slices cooked bacon chopped*
- Preheat oven according to crust package or pizza crust recipe instructions or 400°F.
- Brush unbaked pizza crust with a light layer of olive oil and transfer crust to a lightly greased or parchment paper-lined baking sheet.
- Spread ranch over the crust, leaving a 1-inch border around the edges.
- Top crust with half of the mozzarella cheese, followed by the cooked chicken, red onion slices, tomatoes, and bacon.
- Sprinkle remaining half of the mozzarella over the top and bake pizza according to crust package or pizza crust recipe instructions, until the cheese is melted and crust is browned.
- Slice, serve, and enjoy!
- Start with 12 ounces of raw chicken, about 1 large chicken breast. Generously salt and pepper both sides of your chicken breast.
- Heat a medium skillet with a lid over medium-high heat. Grease with cooking spray or a light drizzle of olive oil. Place chicken in the pan and cook for 2 to 3 minutes, until well-browned. Flip chicken and repeat. Once both sides are browned, add about 1/2-inch of filtered water to the bottom of the pan. Cover the skillet and turn heat down to medium.
- Cook for 8 to 12 minutes, until chicken is cooked through and an instant-read thermometer inserted into the center of the breasts reads 165°F (170°F if you’re going to shred the chicken). Check occasionally to make sure the water hasn’t all evaporated, adding more if necessary. Larger breasts will take longer to cook, so be sure to check for doneness before removing from heat.
- Transfer chicken to a cutting board and allow it to rest for 10 minutes before slicing or shredding.
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