🍗🥓 Chicken Bacon Ranch Pizza Recipe: The Ultimate Creamy-Crunchy Flavor Bomb
Let me just say it — if you’ve never made a chicken bacon ranch pizza at home, you are seriously missing out on one of the greatest flavor mashups to ever grace a crust.
This is not your average Friday night slice. We’re talking about juicy chicken, crispy bacon, creamy ranch sauce, and melty mozzarella cheese all layered over a golden, bubbly homemade pizza dough. It’s rich. It’s indulgent. It’s comforting. And best of all — it’s surprisingly easy to make from scratch.
If you’re the kind of person who dips your pizza in ranch (guilty), this one’s basically made for you.
Let me walk you through how I’ve perfected this beauty over the years, from the sauce to the bake — with all the little tricks that make it unforgettable.
🧾 Ingredients – The Flavor Powerhouse
Here’s what you’ll need to bring this flavor-packed pizza to life. I’ve separated it by sections for easy prep.
🍞 For the Dough (makes 1 large pizza)
Ingredient Amount
All-purpose flour 3 ½ cups
Warm water (110°F) 1 ¼ cups
Instant yeast 2 ¼ tsp (1 packet)
Sugar 1 tbsp
Salt 1 tsp
Olive oil 2 tbsp
Shortcut? Use a good-quality store-bought pizza dough if you’re in a rush — but homemade will always win.
🥛 For the Ranch Sauce
Ingredient Amount
Mayonnaise ½ cup
Sour cream ¼ cup
Buttermilk 2–3 tbsp
Garlic powder ½ tsp
Onion powder ¼ tsp
Dried dill ½ tsp
Salt & pepper To taste
Lemon juice (optional) 1 tsp
You can also use bottled ranch, but trust me — making it from scratch is next-level.
🍗 For the Chicken + Toppings
Ingredient Amount
Cooked chicken breast 1 ½ cups, shredded
Cooked bacon 5–6 slices, chopped
Mozzarella cheese 2 cups, shredded
Parmesan cheese (optional) ¼ cup
Red onion (optional) ½, thinly sliced
Chopped parsley (garnish) For finishing
🔥 Step-by-Step: Chicken Bacon Ranch Pizza from Scratch
Step 1: Make the Pizza Dough (or Prep Store-Bought)
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
Add in flour, salt, and olive oil. Mix until a shaggy dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Pro tip: Dough can be made ahead and refrigerated overnight for deeper flavor.
Step 2: Cook the Chicken and Bacon
For the chicken: Season a chicken breast with salt, pepper, and a little garlic powder. Bake or pan-cook until golden and cooked through. Let it rest, then shred or cube.
For the bacon: Fry until crisp, then drain on paper towels and chop roughly.
Shortcut: Use leftover rotisserie chicken or precooked bacon in a pinch.
Step 3: Make Your Ranch Sauce
Mix mayo, sour cream, buttermilk, garlic and onion powder, dill, salt, and pepper in a bowl. Whisk until smooth and creamy. Adjust seasoning to your taste.
You want it spreadable, not too runny. Thick ranch = great pizza base.
Step 4: Preheat Your Oven
Crank it up to 475°F (245°C). If you’ve got a pizza stone or steel, now’s the time to use it. You want that crust to puff and crisp like a pro.
Step 5: Assemble the Pizza
Stretch your dough onto a sheet of parchment or your baking surface.
Spread a generous layer of ranch sauce over the dough — not too thin, not too thick.
Sprinkle mozzarella cheese evenly across the base.
Add your shredded chicken and crispy bacon pieces.
Toss on a few red onion slices if you want a little bite.
Sprinkle with parmesan if you’re feeling fancy.
Optional drizzle: More ranch over the top, right before baking or right after.
Step 6: Bake to Perfection
Slide your pizza into the hot oven and bake for 12–14 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly with browned spots.
Let it cool for 2–3 minutes before slicing. Sprinkle with fresh parsley for a pop of green and freshness.
💡 Tips & Tricks to Level It Up
Use thick-cut bacon for extra crunch and meatiness.
Make ranch sauce in advance — it keeps in the fridge for up to a week and thickens beautifully.
Try smoked mozzarella or even gouda for extra depth.
Add heat: Drizzle hot sauce or sprinkle crushed red pepper before baking.
Want it low carb? Use a cauliflower crust or chicken crust instead.
❓ FAQ: Everything You Want to Know About Chicken Bacon Ranch Pizza
Q: Can I use store-bought ranch dressing?
Absolutely, but make sure it’s thick enough to hold up as a pizza base. Avoid runny ones that soak into the crust.
Q: Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken work great. Just shred or cube it before topping.
Q: Can this be made ahead of time?
Totally. You can make the dough, sauce, and prep toppings a day ahead. Assemble just before baking.
Q: What crust should I use for extra crispiness?
Bake on a pizza steel or preheated cast iron for a super crisp bottom crust.
Q: Can I make this gluten-free?
Yep! Just use a gluten-free pizza dough. All other toppings are naturally gluten-free.
🧊 Storage & Reheating
Fridge: Store leftover slices in an airtight container for up to 3 days.
Reheat: Use a skillet with a lid over medium heat to get a crispy base and melty top.
Freezer: You can freeze slices individually. Wrap tightly and reheat in the oven or toaster oven.
❤️ Final Thoughts – Why You’ll Keep Coming Back to This Pizza
There’s just something about the combo of juicy chicken, salty bacon, creamy ranch, and bubbly cheese on a golden crust that makes this chicken bacon ranch pizza recipe one of my all-time favorites.
It’s comforting. It’s crowd-pleasing. It’s over-the-top in the best way possible.
Whether you’re making it for a weekend movie night, a casual get-together, or just because you’re craving something ridiculously delicious, this one never lets you down.
See Also: Cheeseburger Pizza Recipe The Ultimate Mashup You’ll Crave Weekly
