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Slice of chicken bacon ranch pizza being picked up.
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Chicken Bacon Ranch Pizza

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 342kcal
Author Tracy

Ingredients

  • 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*

Instructions

  • 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!

Notes

*If starting with raw chicken breast here is my favorite way to cook chicken for recipes:
  1. Start with 12 ounces of raw chicken, about 1 large chicken breast. Generously salt and pepper both sides of your chicken breast.
  2. 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.
  3. 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.
  4. Transfer chicken to a cutting board and allow it to rest for 10 minutes before slicing or shredding.
*Start with bacon that has been cooked until just barely crispy so it does not become too hard and crunchy in the oven.
Approximate nutritional information is per slice. 

Nutrition

Serving: 1slice | Calories: 342kcal