BBQ Chicken, Bacon & Ranch Pizzas
with Mozzarella & Scallions
- Milk
- Wheat
- Eggs
In this twist on a classic pie, home-rolled pizza dough is scattered with smoky barbecue chicken, crackly bacon, and gooey mozzarella, then baked to a crispy finish and topped with cool ranch and a shower of fresh scallions. The secret? Sautéing the chicken in bacon fat for unbeatable depth of flavor. It’s restaurant-worthy but weeknight-easy—and it beats delivery every time.
Ingredients
8 tablespoon
BBQ Sauce
10 ounce
Chopped Chicken Breast
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
8 ounce
Bacon
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees.
Sprinkle half the flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
Evenly sprinkle dough balls with remaining flour (reserve a little flour for dusting your hands in Step 5). Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
While dough rests, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until cooked but not fully crisped, 6-10 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use it in Step 4).
Once bacon is cool enough to handle, roughly chop.
Wash and dry produce.
Trim and thinly slice scallions.
Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.
Cover dough with a clean kitchen towel and let rest 15 minutes more. (This will make stretching the dough into a larger shape easier!)
While dough rests, open package of chicken* and drain off any excess liquid.
Heat pan with reserved bacon fat over medium-low heat. (TIP: If there isn’t enough bacon fat, add a drizzle of oil.) Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
Turn off heat. Stir in half the BBQ sauce and a splash of water (we used 2-3 TBSP; 4-6 TBSP for 4 servings) until chicken is coated.
Heat pan with reserved bacon fat over medium-low heat. (TIP: If there isn't enough bacon fat, add a drizzle of oil.) Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
Turn off heat. Stir in half the BBQ sauce and a splash of water (we used 2-3 TBSP; 4-6 TBSP for 4) until chicken is coated.
Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
Spread each dough oval with a swirl of half the ranch and 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 edges of dough with olive oil.
Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
Drizzle pizzas with remaining ranch and sprinkle with scallions.
Slice pizzas as desired; divide between plates and serve.
Slice pizzas as desired. Divide between plates and serve.
