Homemade Ranch Chicken & Bacon Pizza Recipe

Why You’ll Love This this Homemade Ranch Chicken & Bacon Pizza

This recipe combines three of the most beloved flavors in comfort food – tender seasoned chicken, crispy bacon, and creamy ranch dressing – all on top of a perfectly baked pizza crust that’ll make your kitchen smell like pure heaven.

You get all the satisfaction of ordering takeout, but with the pride of making it yourself, plus you can pile on as much bacon as your heart desires without anyone judging your life choices.

The beauty of this pizza lies in its simplicity: just season some chicken, cook up that bacon until it’s perfectly crispy, slather on the ranch like you mean it, and let the oven work its magic.

Ingredients List

You’ll need just eleven simple ingredients to create this mouthwatering masterpiece that’ll have your family asking for seconds before they’ve even finished their first slice.

• 1 prepared pizza crust
• 1 lb chicken breast
• 2 tablespoons vegetable oil
• 1 tablespoon garlic powder
• 1/2 tablespoon italian seasoning
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 lb bacon
• 1/2 cup ranch dressing
• 1/2 cup parmesan cheese

• 1/2 cup colby-monterey jack cheese
• Protein Power: With a full pound each of chicken and bacon, this pizza packs serious protein, though it’s definitely more of a weekend treat than a weeknight health food choice
• Cheese Balance: The combination of parmesan and colby-monterey jack gives you both sharp flavor and melty goodness without going completely overboard on the dairy
• Ranch Reality Check: That half cup of ranch dressing is doing most of the heavy lifting flavor-wise, but it’s also where a lot of the calories hide, so use a quality brand that actually tastes like something
• Crust Considerations: Using a prepared crust saves time and sanity, plus you can choose whole wheat or cauliflower options if you want to sneak in some nutrition

Step by Step Directions



Making this ranch chicken and bacon pizza is straightforward when you prep your proteins first and layer everything strategically for the best flavor distribution.

• Cut chicken breast into cubes while raw.
• Heat 2 tablespoons vegetable oil in a frying pan over medium heat.
• Add cubed chicken, 1 tablespoon garlic powder, 1/2 tablespoon Italian seasoning, 1/2 teaspoon salt, and 1 teaspoon pepper to the pan.
• Cook chicken until juices run clear when cut, then set aside.
• Cook 1 lb bacon in the same pan until crispy.
• Crumble cooked bacon into small pieces.
• Spread 1/2 cup ranch dressing evenly over the prepared pizza crust.
• Distribute the seasoned chicken and crumbled bacon across the ranch-covered dough.
• Sprinkle 1/2 cup parmesan cheese and 1/2 cup colby-monterey jack cheese over the toppings.
• Bake according to the temperature and time directions on your pizza dough package.

Using a professional chef knife will make cutting the chicken breast into uniform cubes much easier and safer than using a standard kitchen knife.

Substitutions and Variations

• Crust options – Naan bread, tortillas, or cauliflower crust all work if you want something different.

Each gives you a totally different pizza encounter.

• Add some greens – Fresh arugula or spinach tossed on after baking adds a peppery freshness that cuts through all that rich, cheesy goodness.

Additional Things to Serve With This Dish

This pizza is basically a meal on its own, but sometimes you want to round out the feast with a few extras that won’t compete with all those bold flavors.

• Simple green salad – Something light and crisp with a basic vinaigrette helps cut through the richness, and honestly, it makes you feel a little less guilty about eating half a pizza.
• Roasted vegetables – Brussels sprouts, broccoli, or asparagus work great because they add some earthy balance without fighting the ranch-bacon combo.
• Garlic bread – Because why not double down on the carbs when you’re already this committed to indulgence?
• Buffalo cauliflower bites – If you want to keep the bar food theme going strong, these crispy little nuggets are perfect for sharing.
• Coleslaw – The tangy crunch pairs surprisingly well with the creamy ranch base, plus it adds some much-needed vegetables to the situation.
• Beer or lemonade – Something cold and invigorating is basically mandatory when you’re dealing with this much bacon and cheese.

Cooking Tips & Tricks (Chef’s Notes)

A few insider tricks can turn your decent homemade pizza into something that’ll make you wonder why you ever bothered with delivery.

• Pre-cook that chicken completely – Nobody wants to bite into a piece of rubbery, undercooked chicken hiding under all that cheese, and trust me, the oven won’t finish the job if you skimp on the stovetop time.
• Let your bacon get properly crispy – Chewy bacon on pizza is basically a crime against humanity, so don’t rush this step even if you’re getting impatient.
• Don’t flood the crust with ranch – I know it’s tempting to drown everything in that creamy goodness, but too much will make your pizza soggy and sad, like a wet cardboard disaster.
• Room temperature ingredients work better – Cold chicken and bacon straight from the fridge won’t heat through evenly, so let everything sit out for a few minutes before assembly.
• Shred your own cheese if possible – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, which seems like a small detail until you’re staring at clumpy, weird-textured cheese on your otherwise perfect pizza.
• Watch the edges of your crust – Pizza ovens at restaurants run much hotter than home ovens, so keep an eye on those edges to prevent them from turning into charcoal while the center stays pale.
• Let it rest for 2-3 minutes before slicing – This gives the cheese time to set up slightly, which means cleaner cuts and less of that molten cheese avalanche situation.

Nutritional Facts

This hearty pizza packs plenty of protein but comes with a caloric price tag worth knowing about before you plunge into it.

• Calories: Approximately 420-480 per slice
• Protein: 28-32 grams (thanks to all that chicken and bacon)
• Fat: 24-28 grams (mostly from bacon, cheese, and ranch)
• Saturated Fat: 10-12 grams
• Carbohydrates: 22-26 grams (primarily from the crust)
• Fiber: 1-2 grams
• Sugar: 2-3 grams
• Sodium: 950-1,200 mg (bacon and ranch are the main culprits here)
• Cholesterol: 85-95 mg
• Calcium: 15-20% of daily value (from all that cheese)
• Iron: 8-10% of daily value

Fun “Did You Know?”

Ever wonder how ranch dressing became America’s most beloved condiment?

I’ll share some fascinating facts! Ranch was invented in 1954 by Steve Henson at his dude ranch in California. He originally served it to guests, who loved it so much they’d buy packets to take home.

Pizza Hut was the first major chain to offer ranch as a dipping sauce in the 1990s. Americans consume over 100 million gallons of ranch annually!

The original recipe contained mayonnaise, buttermilk, and herbs. Now you’re adding this iconic flavor to homemade pizza – combining two American favorites perfectly!