Recipe Review: Chicken Bacon Ranch Pizza
One of my favorite things to do when it comes to cooking is attempting to recreate my favorite food items. It presents a unique challenge to get it just right, and often I find myself making little tweaks that actually improve the dish as a whole. This is definitely true for one of my most recent ventures into the wild world of homemade pizza.
When I was in college, one of my favorite grocery store buys was the Kroger brand White Chicken Pizza with the self-rising crust. It has such a unique combination of flavors and it was perfect for the late nights I would stay up writing term papers (and definitely less greasy than delivery pizza). Now that I can actually spend my time at home doing things I enjoy, I thought it would be fun to see if I could recreate the recipe on my own.
What makes this recipe particularly easy and less intimidating for nights when I just want to drink a glass of wine and catch up on Jane the Virgin is the fact that I can buy pre-made dough from Publix. Now, obviously, you can buy the kind of pre-made dough that sits near the canned biscuits and cinnamon rolls, but I feel like the Publix kind is even better because it comes in a plastic bag instead of an aluminum can and is near the bakery instead of the cubed cheese. Maybe it’s just confirmation bias, but I think this stuff tastes like the homemade crust you can get at your local mom-and-pop pizza shop!
I already had leftover rotisserie chicken in my fridge from a chicken pot pie I made (yes I still make that in the dead of summer) as well as bacon and ranch dressing, so all I needed to add to my grocery list was a Roma tomato and I was all set! Once I figured out how to knead the dough to the right shape/size (I was a full on pizza master by the end of it) all I had left to do was assemble the parts and throw it in the oven. Something so simple, yet so tasty—check out the recipe below!
Pizza dough (I got the pre-made kind from the Publix bakery!)
2/3 c. ranch dressing
3 c. shredded mozzarella cheese
1 1/3 c. chopped, cooked chicken (I used rotisserie chicken!)
4 strips of bacon, cooked & crumbled
2 Roma tomatoes, diced
Your favorite wine or other beverage (for drinking while you cook)
A few tools that are good to have for this recipe:
A tomato knife — Perfect for making sure you slice your tomatoes without smushing them!
Preheat oven to 425 F.
Roll out dough to 13-15 in. circle and place on pizza pan. (This part is actually kind of tricky if you’ve never worked with pizza dough before. You’ll have to use your knuckles to stretch out the dough while holding it in the air, working it around in a circle until it’s the diameter you want.)
Top dough with ranch and spread to an even layer. Sprinkle with cheese, top with chicken, bacon, and tomato.
Bake for 15 minutes or until lightly golden. Let cool for 5 minutes.