Chicken Bacon Ranch Pizza

Name: Chicken Bacon Ranch Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: Italian
Ingredients: 2 chicken breasts, boneless, skinless; Cattleman’s Grill Italiano Seasoning; 10 slices classic cut bacon, halved; 8 oz low moisture mozzarella, grated; 3 oz feta crumbles; 12 cherry tomatoes, halved; Urban Slicer Pizza Mojo White Seasoning; 2 tbsp fresh chives, minced; 1/2 cup creme fraiche (or sour cream); 1/2 cup mayonnaise; 2 tbsp buttermilk; 1/4 cup parsley, minced; 1 tbsp chives, minced; 1 tbsp fresh dill, minced; 1 tsp lemon juice; 1 clove garlic, minced; Cattleman’s Grill Lone Star Brisket Rub, to taste

Jun 23, 2023 • Tom Jackson

Try something new this summer with Chicken Bacon Ranch Pizza! Enjoy a flavorful buttermilk ranch base with grilled chicken, bacon, mozzarella, feta cheese and tomatoes. With all these delicious ingredients, you won't be able to resist!

WHAT YOU'LL LOVE

The chicken cooks in the bacon's leftover fat. Searing it in the same pan the bacon just came out of means the chicken picks up smoky flavor before it ever touches the pizza.
Ranch is the sauce, not just a drizzle on top. Using buttermilk ranch as the base instead of tomato sauce changes the whole flavor direction of this pizza from the first bite.
Cheese sandwiches the toppings in place. A layer of mozzarella under the meat and another over it keeps the bacon and chicken anchored so nothing slides off when you pick up a slice.
A one-week batch of ranch. Making a full batch of buttermilk ranch upfront means it's ready to drizzle on this pizza — and anything else — for days afterward.

Chicken Bacon Ranch Pizza

Tom Jackson

Rated 4.2 stars by 5 users

Cuisine

Italian

Servings

24

Prep Time

30 minutes

Cook Time

30 minutes

Calories

478

Chicken Bacon Ranch Pizza is your new summertime pizza favorite! A buttermilk ranch base is topped with juicy grilled chicken, smokey bacon, creamy mozzarella and feta cheese and fresh tomatoes. It's a great way to break from the norm and try something new this season.

Print Recipe

Ingredients

2 chicken breasts, boneless, skinless
Cattleman’s Grill Italiano Seasoning
10 slices classic cut bacon, halved
8 oz low moisture mozzarella, grated
3 oz feta crumbles
12 cherry tomatoes, halved
Urban Slicer Pizza Mojo White Seasoning
2 tbsp fresh chives, minced

Buttermilk Ranch:

1/2 cup creme fraiche (or sour cream)
1/2 cup mayonnaise
2 tbsp buttermilk
1/4 cup parsley, minced
1 tbsp chives, minced
1 tbsp fresh dill, minced
1 tsp lemon juice
1 clove garlic, minced
Cattleman’s Grill Lone Star Brisket Rub, to taste

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF with the Yoder Smokers Wood Fired Oven installed. Let preheat for 20-30 minutes.
To make the buttermilk ranch, combine all ingredients in a bowl and whisk. Transfer to a squeeze bottle and store in the refrigerator for up to one week.
Place the bacon into a cold Lodge Bakeware 10.5” x 15.5” Cast Iron Pan. Place the pan in the Wood Fired Oven. Cook until almost crispy, turning the bacon to cook evenly. Remove the bacon from the pan and dry on paper towels. Slice the strips in half lengthwise.
Using a meat mallet, pound out the thick end of the chicken breasts to even out the thickness. Season with Cattleman’s Grill Italiano Seasoning. Place the chicken in the same pan you cooked the bacon in. Cook the chicken in the bacon fat, flipping when browned and continue cooking to an internal temperature of 150ºF. Remove the pan from the oven and the chicken from the pan and rest for five minutes before slicing thin (1/8”).
Turn the grill temperature up to 550ºF to bake the pizzas.
To assemble the pizzas, first stretch your pizza dough to about 12” in diameter. Drizzle ranch dressing on the dough. Sprinkle a thin layer of low moisture mozzarella over the ranch. Fan out the bacon and sliced chicken over the top of the cheese. Add more mozzarella to partially cover the bacon and chicken. Nestle halved cherry tomatoes into the mozzarella. Sprinkle with feta and Urban Slicer Pizza Mojo White Seasoning.
Using a well floured pizza peel, transfer the pizza to the Wood Fired Oven. Bake for about 90-120 seconds, then give the pizza a quarter turn. Repeat this every 30-45 seconds until all sides of the crust are evenly browned, as well as the bottom of the pizza. The cheese should be bubbling and beginning to brown. Remove from the oven.
Finish the Chicken Bacon Ranch Pizza with another drizzle of buttermilk ranch and a sprinkling of fresh chives.
This recipe yields two pizzas, or about 12 servings.

Recipe Note

Recipe FAQ

What internal temperature should the chicken reach?
Chicken breast needs to reach 165ºF internal per USDA guidance. Confirm with a reliable thermometer in the thickest part rather than relying on color or time alone.

Can I use store-bought pizza dough?
Yes — any pre-made or store-bought dough works fine in place of homemade. See our pizza dough guide if you'd like to make your own from scratch.

Why cook the chicken in the same pan as the bacon?
Searing the chicken in the rendered bacon fat left behind gives it a head start on flavor that cooking it in a clean pan wouldn't provide.

Can I make the buttermilk ranch ahead of time?
Yes — it holds well in the refrigerator for up to a week in a squeeze bottle, which makes both the initial drizzle and the finishing drizzle quick to prep.

Why pound the chicken before cooking it?
Evening out the thickness of the breast helps it cook at a consistent rate, so the thin end doesn't dry out while the thick end catches up.

How indoor-friendly is this recipe?
4 out of 5 — great in the kitchen, better on the grill. A hot home oven with a pizza stone or steel can bake the pizzas; the wood-fired oven mainly speeds up the cook and adds a bit of char.

Recipe Highlights

Bacon and chicken share the same pan: Direction Step 4 cooks the chicken directly in the fat left behind from the bacon in Step 3, giving it flavor a clean pan wouldn't add.
Chicken sliced thin after resting: Step 4 rests the chicken for five minutes before slicing it into thin, 1/8" pieces — resting first keeps the juices in rather than losing them to an early cut.
Cheese layered on both sides of the toppings: Step 6 sprinkles mozzarella both under and over the bacon and chicken, anchoring the toppings so they don't slide off the slice.
Quarter-turned for even browning: Step 7 rotates the pizza every 30–45 seconds throughout its short, high-heat bake, which is what keeps one side of the crust from browning faster than the rest.