Chicken Ranch Pizza

Chicken Ranch Pizza


  • 28 ounce sourdough dough ball (or enough doughfor 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. Layer onions, bacon, chicken and tomatoes on top, and sprinkle with remaining cheeses.
  3. Bake for 10 minutes in a conveyor oven at 420 degrees F.

Servings: 6

By Chef Dodie Leroux

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin.