Keto Wicked Chicken Ranch Pizza
Herb pizza dough topped with a creamy Hidden Valley ranch and Greek yogurt base, seasoned chicken tenders, sauteed mushrooms and spinach, finished with mozzarella and parmesan. This version swaps traditional cream for tangy Greek yogurt to cut fat while maintaining the iconic ranch flavor profile. Serve for casual weeknight dinners or game day gatherings. The homemade ranch base a convenience ingredient into something fresher than pre-made ranch dressing.
Ingredients
- 16 ounces herb pizza dough, prepared according to package
- 16 ounces plain Greek yogurt
- 1 1 1/8 ounce package Hidden Valley Original Ranch Dips Mix, or garlic ranch dip mix
- 6 cloves garlic, roughly chopped
- ½ lb chicken tenders
- 2 tablespoons extra virgin olive oil
- 4 ounces baby portabella mushrooms, choppedcremini mushroomsequal weightvegetarian
earthier flavor
- 4 ounces baby spinach leaves
- 1 cup shredded mozzarella cheese
- 1 cup fresh shredded parmesan cheese
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 400F. If using pizza stone, preheat stone simultaneously.
- 2
Prepare dough according to package directions.
- 3
Combine Hidden Valley Ranch mix with Greek yogurt and set aside.
- 4
Heat olive oil in large skillet over medium-high heat.
- 5
Add chicken tenders, garlic, and pepper; saute until golden brown.
- 6
Add mushrooms and spinach; saute until mushrooms soften.
- 7
Cool chicken, then dice into small pieces.
- 8
Toss diced chicken with 2 tablespoons ranch mixture.
- 9
Spread 1 cup ranch mixture evenly over prepared pizza crust.
- 10
Distribute chicken, mushrooms, and garlic over entire surface.
- 11
Top with mozzarella and parmesan cheeses.
- 12
Transfer to preheated stone or baking sheet.
- 13
Bake 20 minutes until crust is golden and cheese bubbles.
Tips
Preheat pizza stone throughout oven preheat for crust crispness; transfer with pizza peel to prevent burns and preserve char.
Dice cooled chicken uniformly so pieces distribute evenly and cook through without drying edges.
Reserve extra ranch mixture for drizzling over finished pizza or serving on the side for dipping crust.
Good to Know
Refrigerate leftover slices in airtight container up to 3 days. Reheat on baking sheet at 350F for 8-10 minutes until cheese softens. Pizza does not freeze well due to Greek yogurt base becoming watery upon thaw.
Prepare ranch-yogurt mixture up to 1 day ahead; cover and chill. Saute vegetables and season chicken 4 hours prior; store separately. Assemble and bake fresh when ready to serve for optimal crust texture.
Serve immediately while crust is crispy and cheese is melted. Cut into 6-8 slices. Accompany with extra ranch dip or hot sauce on the side. Light salad or pickled vegetables balance richness.
Common Mistakes
Do not skip preheating pizza stone to avoid soggy, undercooked crust.
Do not overcrowd skillet when sauteing chicken to prevent steaming instead of browning.
Do not dice chicken while hot to avoid uneven pieces that cook unevenly on pizza.
Substitutions
Dairy-Free Swaps
creamier texture
General Alternatives
control sodium
FAQ
Can I make this without a pizza stone?
Yes, use a standard baking sheet or cast-iron skillet. Bake at same temperature but increase time to 22-25 minutes. Stone ensures crispness but sheet works fine for chewy crust.
What if I don't have Greek yogurt?
Substitute equal parts sour cream or full-fat plain yogurt. Sour cream yields tangier sauce. Regular yogurt thinner, may need 1-2 tablespoons less liquid. Cream cheese mixed with a splash of milk also works.
Can I prepare the dough ahead?
Yes. Prepare dough per package, wrap tightly in plastic, refrigerate up to 24 hours. Remove 30 minutes before shaping to allow dough to relax and come to room temperature.