It seems like the posts are getting fewer and fewer every month! This is partly because I am too tired to try new recipes that look somewhat time-consuming, so I rely on tried and true recipes (like macaroni and cheese, tacos—and not even with homemade tortillas, soup, and meals that I've frozen). However, my awesome niece and nephews recently came over for lunch one day when they were in town and I made barbecue chicken pizza (Liz's recipe, with Famous Dave's barbecue sauce—our fave!) and decided that pizza is pretty easy to make. The hardest part is rolling out the dough and prepping the ingredients. I decided I'd make homemade pizza at least once a month, if not more. I'd had my eye on a ranch chicken pizza recipe for a couple weeks, so I decided to give it a go on a night I had enough energy (and had some ranch dressing mixed up).
This pizza rivals our favorite barbecue chicken pizza (you can find the recipe on Liz's site)! Now every time I make pizza, I can alternate between the two, instead of always making barbecue chicken pizza!
Use a ranch dressing you love (I don't love any bottled ranch dressings, instead I like to mix up my own using Hidden Valley Ranch packets, but using half sour cream and half mayo instead of all mayo). The fresh tomatoes are a must! I almost left them off because I didn't have any, but I'm glad I ran to the store, because they added a lot of flavor (in addition to adding some much needed color). I also used Monterey Jack cheese, because I hardly ever buy mozzarella, and I think Mont Jack is a little more flavorful. I prefer to use canned or leftover chicken on pizza—less work! You can use turkey bacon, too, of course (do I ever buy real bacon? No way, Jose). On to the recipe!
Chicken Bacon Ranch Pizza
[ modified slightly from this recipe ]
5–6 slices of bacon, cooked and chopped
1 13 oz. can of chicken (this tops two pizzas pretty heavily, so you can reduce this if you wish)
1/2 cup ranch salad dressing (depending on how many pizzas you're making and how big they are)
2 cups shredded Monterey Jack cheese (or 1 cup mozzarella and 1 cup cheddar)
1 cup chopped tomatoes
1/4 cup chopped green onions
Your favorite pizza dough
Preheat the oven to 425º, with a pizza stone (if using. If not, grease a pizza pan or baking sheet).
Roll out the pizza dough to a circle. Bake the crust for 5–7 minutes in the oven, or until it just begins to turn golden brown. Remove from oven.
Spread the ranch dressing over the partially baked crust. Sprinkle on half the cheese. Add the chicken, bacon, tomatoes and onions, then top with the rest of the cheese. Return the pizza to the oven and back until the cheese is melted and bubbly, about 10–15 minutes.