Smoky BBQ Chicken and Bacon Pizza with Ranch Drizzle

This homemade pizza combines smoky barbecue chicken, crispy bacon and gooey mozzarella on a from-scratch crust. The secret? Sautéing the chicken in rendered bacon fat for unbeatable depth of flavor. A cool ranch dressing drizzle and fresh scallions finish it off, making it restaurant-worthy but weeknight-easy.

Forget delivery-this pizza is crispy, cheesy and packed with bold flavors. The dough is rolled and stretched at home, then baked until golden and crisp. It’s a fun, satisfying meal that comes together in under an hour.

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Ingredients

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

3 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (or top and middle for 4 servings) and preheat to 475°F. Sprinkle half the flour on a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. Sprinkle remaining flour over dough balls, cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until cooked but not fully crisped, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan. Once bacon is cool, roughly chop. Trim and thinly slice scallions.
3. After dough has rested 20 minutes, line a baking sheet (or two for 4 servings) with parchment paper. Gently press and stretch each dough ball into a rough oval and place on the prepared sheet (two ovals per sheet). Cover with a clean kitchen towel and let rest 15 minutes more.
4. While dough rests, drain any excess liquid from the chicken. Heat the pan with reserved bacon fat over medium-low heat. If there isn’t enough fat, add a drizzle of oil. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Season with salt and pepper. Turn off heat and stir in half the BBQ sauce and a splash of water (2-3 tablespoons for 2 servings, 4-6 for 4) until chicken is coated.
5. After dough has rested 15 minutes, use floured hands to press and stretch each oval into a larger shape, about 10 inches long and 5-6 inches wide. Spread each oval with a swirl of half the ranch and the remaining BBQ sauce, leaving a 1-inch border. Sprinkle with mozzarella, then top with chicken and bacon. Drizzle or brush edges with olive oil. Bake on top rack until crusts are golden and crisp, 14-18 minutes (for 4 servings, bake on top and middle racks, swapping halfway through).
6. Drizzle pizzas with remaining ranch and sprinkle with scallions. Slice and serve.

Recipe Tips

FAQ

Can I use store-bought pizza dough?

Yes, you can use store-bought pizza dough if you’re short on time. Just follow the package instructions for shaping and baking.

Can I make this pizza vegetarian?

Absolutely! Omit the bacon and chicken and add your favorite vegetables like bell peppers, onions or mushrooms. Sauté them in a little oil before adding to the pizza.

How do I reheat leftovers?

Reheat slices in a 350°F oven or toaster oven for about 5-7 minutes to restore crispness. Avoid microwaving, as it will make the crust soggy.