BBQ Bacon Chicken Pizza
This is sheet pan BBQ bacon chicken pizza with ranch sauce, bacon, chicken, and bbq sauce drizzled on top.
Servings: 24 slices
Calories: 257kcal
Ingredients
For the Dough:
- 1 ½ cups warm water (90-110ºF)
- 1 Tablespoon granulated white sugar
- ½ teaspoon active dry yeast
- 4 cups all purpose flour
- ¼ cup olive oil
- 1½ teaspoons salt
- ¼ cup cornmeal
For the Toppings
- 1 cup light ranch dressing
- 4 cups mozzarella cheese
- ¼ yellow onion, sliced thinly
- 5 oz. canned or shredded chicken
- ½ cup BBQ Sauce, such as Sweet Baby Ray's
- 12 oz bacon, cooked and chopped
Instructions
For the dough:
- In a mixing bowl or stand mixer, combine warm water, sugar, and yeast. Stir until just combined and let rest 5 minutes or until foamy.
- Add flour, olive oil, and salt and mix with dough hood or knead by hand for 5-7 minutes, dough will be sticky. Transfer to oiled bowl and cover with plastic wrap. Let rise 1 hour at room temperature.
- Prepare bacon by cooking according to package directions. Slice onions.
Assembling the Pizza:
- Preheat the oven to 450ºF.
- Prepare a 18x13 inch baking sheet by spraying with cooking spray (oil) and then sprinkling with cornmeal.
- Roll the dough into the prepared baking sheet with a rolling pin, sprinkle flour onto dough if needed to prevent it sticking to the rolling pin.
- Spread the ranch dressing evenly over the dough, then sprinkle the mozzarella cheese, onions, and chicken on top.
- Bake for 20-22 minutes, crust should be golden brown on top. Drizzle BBQ sauce over the top of the pizza, then spread the crumbled bacon on top. Slice into squares and serve.
Notes
Refrigerate leftovers for up to 3 days in an airtight container, or FREEZE for up to 3 months.
Nutrition
Calories: 257kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 90mg | Fiber: 1g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1mg
