Packed with vegetables, this Chicken Bacon Ranch Pizza is a quick, balanced weeknight dinner. This pizza also uses string cheese to make a perfect stuffed crust every time!
Servings: 8 slices
Cook Time: 20 minutes
Total Time: 30 minutes
Garlic Herb Pizza Dough (or a premade pizza dough)
4 string cheese sticks
1/2 cup ranch dressing
a handful of spinach or 1/2 cup frozen spinach, thawed (optional)
1 cup shredded or chopped chicken
1 cup shredded mozzarella cheese
1/2 of a bell pepper, diced
1 Roma tomato, diced
1/4 cup cooked, crumbled bacon or bacon bits
Preheat oven to 450 degrees F. If you have a pizza stone, place it in the oven to heat.
Gently spread out pizza dough on an oiled surface. Move to a circular pizza pan or a cookie sheet sprayed lightly with cooking spray.
Cut the cheese sticks in half lengthwise and lay around the edges of the pizza. Wrap the dough around it towards the center and press tightly to seal.
Spread the desired amount of ranch dressing all the way to the edge.
Top with all of your desired toppings. If you are using spinach, spread it first so that the other toppings will weigh it down. Top with a few cranks of black pepper.
Set the pan directly on the pizza stone and bake for 15-20 minutes. Use a spatula to check the bottom of the pizza. If the top is getting dark but the crust is still light, pull out both the pan and the pizza stone and let it sit. The stone will help to continue to cook the bottom without browning the top.
Allow the pizza to cool for 3-5 minutes, slice and enjoy!
Bell Pepper: You can buy frozen pre-chopped bell pepper and thaw 1/2 cup in the microwave.
Side options: garden salad, roasted green beans, steamed broccoli, carrots and ranch
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