Chicken Ranch Pizza

Chicken Main Dishes Pizza Quick Weeknight Meals Quick Weeknight Meals

Here it is the recipe you have all been waiting for!  Let me just say this pizza is the bomb!  We have had it twice within 4 days if that tells you anything!  Jacob had 3 pieces tonight and still wanted more.  Through my short time as a blogger I am still learning all about food photography and everything that goes along with it.  I am quickly learning that if the sun is not cooperating then you are…how do I say this…screwed.  I worked so hard to get this pizza ready before the sun went down and I almost made it almost;)  This picture is not everything I want it to be but it’s not as bad as some of my others so it will do for now.  I hope you like this pizza as much as we do!  Enjoy!


1/2 to 1 whole chicken breast, cooked and diced
1/4 cup ranch dressing
2 green onions, sliced thin
1 small to meium tomato, chopped
3/4 to 1 cups mozzarella cheese, preferably shredded by hand
1/2 cups cheddar cheese, preferably shredded by hand
olive oil
Place a baking stone on the 2nd to last rack in your oven.  Preheat oven to 500 degrees for 30 minutes.  Prepare pizza crust.  Make sure your pizza dough is at room temperature. On a lightly floured surface pat your dough into a flat disk.  Using a rolling pin begin rolling your pizza dough.  Rolling outward while trying to maintain your round shape.  Once your pizza dough is 10-12 inches in diameter carefully transfer the dough to a piece of parchment paper that has been lightly dusted with cornmeal.  Gently push the dough up around the edge to create the crust.  Lightly brush the crust with olive oil.
To top the pizza.  Evenly spread the ranch dressing on the pizza crust.  Sprinkle 1/3 cup of the mozzarella cheese and 1/4 cup of the cheddar cheese on top of the ranch dressing.  Next, sprinkle the chicken, tomatoes, and green onions on the pizza.  Top the pizza with the remaining cheeses.
Slide a cutting board underneath the pizza and transfer the pizza and parchment paper onto the baking stone.  Bake for 12-15 minutes.  Let the pizza cool for 5 minutes before cutting.
Recipe Source:  Annie’s Eats

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