Try this Garlic Ranch Chicken Pizza recipe.
- salt and pepper
- salt and pepper to taste
- sour cream
- bacon
- 1/2 teaspoon garlic salt
- ingredients
- 1
- 1/2
- chopped
- 3
- 2
- cups
- cooked and shredded
- cup
- 2 tbsp sour cream
- chicken
- milk
- mayonnaise
- tomatoes
- to taste
- garlic salt
- mozzarella cheese
- dill
- 2 cups mozzarella cheese shredded
- teaspoon
- tbsp
- thinly sliced
- 2 1/2
- 3 tbsp mayonnaise
- 1/8
- ingredientsdough for 1 large pizza 2 cups mozzarel to taste
- dough for 1 large pizza 2 cups mozzarella cheese s to taste
- dough for 1 large pizza 2 cups mozzarella cheese s to taste
- dough for 1 large pizza
- dough for 1 large pizza
- shredded
- 1/2 cup bacon cooked and crumbled
- cooked and crumbled
- 1 cup chicken cooked and shredded
- 2 tomatoes thinly sliced
- for the garlic-ranch sauce:
- for the garlic-ranch sauce:
- 2 1/2 tbsp milk
- 1/8 teaspoon chopped dried chives
- dried chives
- 1/8 teaspoon dill
- 1/8 teaspoon dried parsley
- dried parsley
- dash of onion powder
- dash of onion powder
- Carbohydrate 68.6787800414913 g
- Cholesterol 819.931375 mg
- Fat 232.770705008946 g
- Fiber 12.8886306352493 g
- Protein 119.31336431379 g
- Saturated Fat 98.0287757690923 g
- Serving Size 1 1 recipe (1693g)
- Sodium 2547.81169863749 mg
- Sugar 55.7901494062421 g
- Trans Fat 39.8896372852016 g
- Calories 2833 calories
Step-by-step
- Prepare the dough for 1 large pizza
- Combine 2 tbsp sour cream, 3 tbsp mayonnaise, 2 1/2 tbsp milk, 1/2 teaspoon garlic salt, 1/8 teaspoon chopped dried chives, 1/8 teaspoon dill, 1/8 teaspoon dried parsley, and a dash of onion powder for the garlic-ranch sauce
- Spread the garlic-ranch sauce over the pizza dough
- Top with 2 cups mozzarella cheese shredded, 1 cup chicken cooked and shredded, 1/2 cup bacon cooked and crumbled, and 2 tomatoes thinly sliced
- Season with salt and pepper to taste
- Bake until the crust is golden and cheese is melted and bubbly
Building a sauce base from scratch using equal parts sour cream and mayonnaise preserves moisture under high heat without pooling liquid onto the crust. Commercial ranch packets often rely on powdered buttermilk, but blending fresh milk with dried chives, dill, parsley, and garlic salt directly into the fat base yields sharper aromatic compounds. Swapping heavy cream for whole milk lowers viscosity, preventing the sauce from breaking into an oily slick during baking. Raw poultry releases moisture during cooking, so utilize pre-cooked, shredded meat to maintain structural integrity across the dough. Shred low-moisture part-skim mozzarella at home rather than using pre-bagged varieties coated in cellulose powder, which inhibits proper browning. Bake the assembly at 450 degrees Fahrenheit on a preheated baking steel until the cheese bubbles and develops charred spots around the perimeter. If fresh tomatoes are substituted for canned varieties, slice them thin and salt them on paper towels for 15 minutes to draw out excess liquid that would otherwise saturate the gluten network. Cool the baked pizza on a wire rack for five minutes before slicing to let the melted cheese set firmly.
