Ranch Chicken Pizza
intro
Crispy chewy crust slathered in tangy ranch, topped with tender seasoned chicken, melted cheese, and bright veggies—shareable, cozy, and packed with familiar, comforting flavor.
Ingredients
Steps
Cook Seasoned Chicken
Pat the chicken breast dry with a corner of the linen towel, rub with 1/2 tablespoon olive oil, then season evenly with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1/2 teaspoon garlic powder, and all measured dried dill. Heat the matte black carbon steel skillet over medium heat, add the remaining 1/2 tablespoon olive oil, then place the seasoned chicken in the pan. Cook for 6-7 minutes per side, until the internal temperature reaches 74C (165F) when checked with the instant-read thermometer. Transfer cooked chicken to the acacia cutting board to rest for 5 minutes, then dice into uniform 1cm cubes with the chef knife.
Prep Pizza Toppings
While the chicken rests, use the chef knife on the acacia cutting board to dice the seeded green bell pepper and seeded roma tomato into 1cm pieces, and slice the red onion into paper-thin half-moons. Set prepped vegetables in one of the small clear glass ramekins. In the medium stainless steel mixing bowl, toss the cooled diced chicken with 2 tablespoons of ranch dressing to coat lightly; this thin ranch coating prevents the chicken from drying out during high-heat baking.
Roll Pizza Crust
Place the room-temperature pizza dough on the lightly floured acacia cutting board. Use the stainless steel rolling pin to roll the dough into a 30cm (12-inch) round, shaping a slightly thicker 1cm outer edge for the pizza crust. If the dough shrinks back while rolling, let it rest for 2 minutes to relax the gluten before continuing, until it holds its round shape without pulling inward. Carefully transfer the rolled dough to the dark grey perforated pizza pan, pressing it gently to fit the pan edges.
Add Ranch Sauce Base
Scoop the remaining 100ml of ranch dressing onto the center of the rolled dough on the pizza pan. Use the light grey silicone spatula to spread the ranch in an even, thin 1/4cm layer across the dough, leaving the 1cm thick outer crust edge completely bare. Avoid spreading the ranch too thickly, as excess sauce will lead to a soggy crust.
Layer Cheese and Toppings
Sprinkle 3/4 of the shredded mozzarella evenly over the ranch sauce, followed by all of the shredded parmesan. Distribute the ranch-coated diced chicken, diced green bell pepper, diced tomato, and thin red onion slices evenly across the cheese layer. Top with the remaining 1/4 of mozzarella to hold toppings in place during baking, then sprinkle the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper over the top.
Bake Until Golden
Place the assembled pizza on the perforated pan into a preheated 230C (450F) oven. Bake for 12-15 minutes, until the crust is deep golden brown and crispy around the edges, the cheese is fully melted and bubbly across the surface, and the edges of the red onion slices are slightly charred. Remove the pizza from the oven and let it rest on the counter for 3 minutes to set the cheese, which prevents toppings from sliding off when sliced.
Slice and Garnish Pizza
Carefully slide the baked pizza off the perforated pan onto the round cream ceramic serving platter. Use the stainless steel pizza cutter to slice the pizza into 8 even triangular slices, cutting cleanly through the crispy crust. Sprinkle the top evenly with chopped fresh parsley, and serve with extra ranch dressing in one of the small clear glass ramekins for dipping, if desired.
Tips
2.Stick to low-moisture shredded mozzarella for this recipe: fresh mozzarella packed in water releases excess moisture when baked, which will thin the ranch sauce and turn the center of the pizza crust soggy instead of crisp.
3.Resist the urge to pile on extra ranch dressing for the base: a thin, even 1/4cm layer delivers all the signature tangy ranch flavor, and too much sauce will prevent the crust from crisping properly in the high-heat oven.
OMG this ranch chicken pizza is a total game changer for our weekly family dinner! I was so tired of the same old pepperoni, and this came together so fast in 25 minutes? My kids begged for seconds before they even finished their first slice. 10/10, will be making this every other week for sure.
Super easy recipe even for a guy who burns toast half the time! Only had pre-made crust, a jar of ranch, leftover grilled chicken from the weekend, and some shredded mozz, and it turned out SO good. Way cheaper than ordering delivery from the pizza place down the street.
Brought this to my neighborhood block party potluck last weekend and people were asking me for the recipe before I even set the platter down! I sprinkled a little green onion on top for color and it looked just as good as it tasted. Zero leftovers, not even a crumb.
I made this last night and it was delicious, but does this hold up well for meal prep? I’m looking for easy things I can make on Sunday to pack for lunch all week, and pizza sounds way better than my usual sad chicken and rice.
As someone who puts ranch on literally everything, I knew this pizza was gonna be good, but it blew my expectations out of the water. I swapped regular mozz for pepper jack for a little kick, and now I don’t think I can ever eat regular pizza sauce again.
I made this for my grandson’s 10th birthday sleepover last weekend, and all the boys said it was better than the pizza from our local arcade! I did add a handful of diced tomato on half for my husband who likes a little extra veg, and it worked perfectly. So easy even these old hands didn’t mess it up!
Made this after a long day on the trails last Saturday, and it hit every single spot. Minimal cleanup, fast cook time, protein from the chicken kept me full for hours. I tossed the chicken in a little extra ranch seasoning before putting it on the crust for extra flavor, chef’s kiss.
Tried this last night with a gluten-free crust, and the flavor was amazing, but my crust got a little soggy? Any tips to keep that from happening next time?
Made this for my Sunday football watch party with the guys, and it was gone before the end of the first quarter. I cut it into small square slices so it was easy to grab without taking eyes off the game. Will absolutely be making this for every game day this season.
My husband is the pickiest eater on the planet, and he went back for THREE slices last night when I made this. I was worried the ranch would be too tangy for him, but he said it’s his new favorite dinner. Thank you for saving me from another week of the same three meals on rotation!
I’m so excited to make this tonight! Quick question: can I use canned chicken for this? I don’t feel like cooking up raw chicken or defrosting anything after work, I just want fast dinner.
I added a drizzle of BBQ sauce mixed with the ranch for the base, and it tasted exactly like the chicken bacon ranch pizza from my favorite local pizza joint. 25 minute cook time is no joke either, I had dinner on the table faster than my delivery driver could even get to my house.
My 7 year old refuses to eat any protein except chicken nuggets, so I was shocked when she ate two whole slices of this without complaining! I cut the chicken up into super small bits so she didn’t notice the texture, and she asked if we can have “ranch pizza” every Friday now.
I’ve tried so many homemade ranch pizza recipes that turn out bland or soggy, and this one is perfect right down to the ratios. No weird fancy ingredients, no complicated steps, just straight up cozy, delicious pizza. I already sent the link to my whole friend group.
I was a little skeptical about ranch as a pizza base but wow, this converted me. I added some diced red onion and crispy bacon bits, and it was so creamy and savory. My roommate walked in, took one bite, and demanded I make it again this weekend.
I’m planning to make this tomorrow, quick question: I only have non-fat ranch in the fridge, would that mess up the flavor? I’m trying to lighten it up a little but don’t want to ruin the whole pizza.
Between work, soccer practice, and homework help, I barely have time to make microwave meals most nights, so 25 minutes from start to finish? This recipe was made for me. The whole family cleaned their plates, no complaints, no negotiations. Total weeknight win.
If you love a little heat, add some pickled jalapeños on top before baking. The tang from the jalapeños cuts through the creamy ranch so perfectly, I’ll never make this without them again. My mouth is watering just thinking about it.
I made this last night and it was great, but I accidentally used blue cheese dressing instead of ranch because I grabbed the wrong bottle out of the fridge! Don’t get me wrong, it was still incredible, but I’m definitely making it the right way next time to see how it compares. Fun happy accident!
I meal prepped the chicken and shredded the cheese on Sunday, so putting this pizza together after work took literally 10 minutes before popping it in the oven. This is going straight into my permanent weeknight dinner rotation, it’s too easy and too tasty not to.