Even though I like to experiment with vegan recipes and plant-based foods because of their lower environmental impact, there are two big reasons I could never be completely vegan: bacon and ranch dressing. I could not live without either. I’m sharing a new easy recipe idea today that combines those two things: a Chicken, Bacon, and Ranch Pizza. Ranch and bacon lovers like myself will love everything about this easy pizza recipe. It’s quick and simple to make using shortcuts like refrigerated canned pizza crust and pre-cooked chicken and bacon (you know I love me some shortcuts – mama is busy!). If you have more time, you can always cook and chop the chicken and bacon, too. This delicious pizza recipe will be great either way!
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Chicken, Bacon, and Ranch Pizza on Allrecipes here, and see the full recipe along with some of my cooking tips below. Or you can go ahead and Jump to Recipe if you’re ready to get to it.
The first step is to cook the pizza crust a little (not all the way). I like the rectangular crusts from the can. These are usually where you find your canned biscuits and crescent rolls in your grocery store. I spread it out onto a greased baking sheet and cook it in a preheated oven until the edges just start to brown (about 7 to 8 minutes).
While the crust is browning, combine sour cream and ranch mix in a bowl and set aside.
I’m a fan of prepping all my ingredients for efficiency, and so that things don’t burn while I’m chopping veggies. Though my hubs (who does the dishes since I do the cooking) would probably prefer I didn’t dirty a bunch of bowls and ramekins while cooking.
After the crust has gone through the first phase of baking, remove it from the oven, then spread the ranch onto the warm pizza crust. Don’t be shy. Use all that ranch.
Sprinkle half of the mozzarella cheese over the ranch (you’ll use the other half over the top of all the toppings later, so don’t fret if this doesn’t feel like enough cheese at first).
Top with red onion, tomato…
… chicken, and bacon.
Now you can use the rest of that mozzarella cheese. Sprinkle the remaining cheese over the top of everything. This helps to keep the toppings in place when you’re eating it, as the cheese kinda glues it down.
Bake the pizza in the preheated oven again until the crust is browned to your liking and the cheese is melted (about 6 to 10 minutes more).
Slice this beauty up, and serve! Or if you’re me, slice it up, try not to make eye contact with any members of your drooling family while you photograph the finished pizza from several different angles, then serve. Don’t worry, they’re fine. They know that the camera eats first.
Here’s the full easy recipe for Chicken, Bacon, and Ranch Pizza! You’ll want to pin this one!
- 1 10 oz. package refrigerated pizza crust
- 1 cup sour cream
- 2 tablespoons ranch seasoning mix
- 2 cups shredded mozzarella cheese
- 3 thin slices red onion separated into rings
- 1 medium tomato diced
- 1 1/2 cups cubed, cooked chicken
- 6 slices cooked bacon chopped
- Preheat the oven to 400 degrees F (200 degrees C). Spread pizza crust out onto a greased baking sheet.
- Bake in the preheated oven until edges just start to brown, 7 to 8 minutes.
- Combine sour cream and ranch mix in a bowl and spread onto the warm pizza crust. Sprinkle with 1/2 of the mozzarella cheese. Top with red onion, tomato, chicken, and bacon. Sprinkle with remaining cheese.
- Bake in the preheated oven until crust is browned to your liking and cheese is melted, 6 to 10 minutes more.
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