Smoky BBQ Chicken and Bacon Pizzas with Ranch Drizzle

Forget delivery and make your own smoky BBQ chicken and bacon pizzas right in your kitchen. This recipe combines home-rolled pizza dough with tender chicken sautéed in bacon fat, crispy bacon pieces and plenty of gooey mozzarella. A final drizzle of ranch dressing and a shower of fresh scallions takes it over the top.

The secret to deep flavor is cooking the chicken in reserved bacon fat, which infuses every bite with savory richness. The dough is stretched thin and baked until golden and crisp, creating the perfect base for all those toppings. It’s a fun, weeknight-friendly project that feels special without a lot of fuss.

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Ingredients

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. (Spray your hands with nonstick spray or dust with flour to prevent sticking.) Sprinkle the dough balls with the remaining flour (reserve a little for later). 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 crisp, 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 in step 4). Once cool enough to handle, roughly chop the bacon. Wash and dry the scallions, then trim and thinly slice them.
3. After the 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 one side of the prepared sheet (you’ll have 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 another 15 minutes. (This makes stretching easier.)
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 for 4 servings) until the chicken is coated.
5. After the dough has rested 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 on the top rack until the crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on 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.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover cooked chicken or rotisserie chicken. Skip the cooking step and simply toss the chicken with BBQ sauce before topping the pizzas.

Can I make this gluten-free?

Absolutely! Use your favorite gluten-free pizza dough and ensure all other ingredients are gluten-free. The baking time may vary slightly.

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.