Chicken Ranch Pizza 2

Chicken Ranch Pizza


  • 1 (28 ounce) sourdough dough ball (or enough dough for a 16 inch pizza)
  • 3 ounces chopped garlic mixed with 2 ounces olive oil
  • 3 ounces Ranch-style salad dressing
  • 2 cups Wisconsin mozzarella cheese, shredded
  • 1 cup Wisconsin mild cheddar cheese, shredded
  • 3/4 cup yellow onion, sliced
  • 1/2 cup crumbled, cooked bacon
  • 1 cup cooked chicken strips, diced
  • 3/4 cup chopped fresh tomatoes


  1. Hand-form dough to a 16-inch round, and let rise to twice its size. Roll edges to make a crust and spread with garlic/olive oil mixture.
  2. Top with ranch dressing, 1 cup mozzarella and 1/2 cup cheddar.
  3. Layer onions, bacon, chicken and tomatoes on top, and sprinkle with remaining cheeses.
  4. Bake for 10 minutes in a conveyor oven at 420 degrees F.

Yield: 6 servings

By Chef Dodie Leroux

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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