Smoky BBQ Chicken and Bacon Pizza with Ranch Drizzle

This smoky barbecue chicken and bacon pizza brings together all the best flavors in one irresistible dish. The homemade crust is rolled thin and baked until golden and crisp, then topped with tender chicken sautéed in bacon fat for deep, savory richness. A swirl of tangy BBQ sauce, creamy mozzarella and crumbled bacon makes every bite a delight.

After baking, a drizzle of cool ranch dressing and a shower of fresh scallions add the perfect finishing touch. It’s a restaurant-quality pizza that’s surprisingly easy to make at home-and far better than delivery.

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Ingredients

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

20 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use pre-cooked chicken or rotisserie chicken?

Yes, you can use pre-cooked chicken. Simply shred or chop it and skip the step of cooking the chicken in bacon fat. Instead, toss it with the BBQ sauce and water mixture and proceed with the recipe.

Can I make this pizza gluten-free?

Absolutely. Substitute the pizza dough with your favorite gluten-free pizza dough or pre-made gluten-free crust. Adjust baking time as needed.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven until crispy.