Chicken Bacon Ranch Pizza with Melted Cheese
Store-bought or homemade 12-inch pizza crust topped with ranch dressing, shredded mozzarella and Monterey Jack cheese, cooked shredded chicken, crispy bacon, purple onion, and Italian seasoning. Baked until cheese is melted and bubbly, then garnished with fresh green onions.
Ingredients
Instructions
- 1
Preheat oven to 400°F.
- 2
Place pizza crust on a pizza pan or pizza stone and spread ranch dressing in an even layer, stopping about 1 inch from the edge.
- 3
Sprinkle half the mozzarella and half the Monterey Jack cheese over the dressing.
- 4
Layer shredded chicken, then bacon and purple onions over the cheese.
- 5
Add remaining mozzarella and Monterey Jack cheese and sprinkle with Italian seasoning.
- 6
Bake until cheese is melted and bubbly and crust is done, 10 to 15 minutes.
- 7
Remove from oven, top with green onions, slice, and serve hot.
Tips
Rotisserie chicken is convenient for shredded chicken.
Use a pizza stone for crispier crust if making homemade dough.
Good to Know
Cover and refrigerate leftover pizza up to 3 days. Reheat in a 350°F oven until warmed through.
Prepare and assemble pizza up to 2 hours before baking; cover and refrigerate, then add extra 2-3 minutes to bake time.
Slice and serve hot immediately after baking while cheese is bubbly and crust is warm.
Common Mistakes
Do not skip leaving 1-inch border of crust without toppings to avoid edge burning.
Do not underbake; check that cheese is fully melted and bubbly to avoid rubbery texture.
Do not add green onions before baking to avoid wilting and losing fresh flavor.