Chicken and Bacon Ranch Pizza

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   Start by lightly coating your pizza peel with cornmeal.

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   This will help slide the pizza onto your preheated pizza stone.

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   Preheat your oven to the highest temperature and put your pizza stone in there while the oven is heating.

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   Ive found that around 575 to 600 F is a perfect temperature to cook the pizza.

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   Next, lightly flour a wooden board or clean counter and shape your dough.

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   Ive learned to stretch the dough ever so slightly while keeping the edges a bit thicker.

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   Once stretched into a circle thats about 16 inches or so in diameter, lay the dough onto the pizza peel.

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   Next, ladle on the pizza sauce, ensuring the the pizza is covered but leaving the edges free of sauce.

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   Then drizzle on the pesto.

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    Top with the mozzarella cheese, then top it with the chicken.

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    Then lay the slices of partially cooked bacon over the top.

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    Slide the pizza off of the pizza peel onto the pizza stone in the oven.

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    Cook for about 7 minutes or until the dough has risen, is partially darkened on the bottom, and the bacon is fully cooked.

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    Remove it from the oven and slice it.

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    Drizzle your slice(s) with as much ranch dressing as you desire.

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    The result is nothing short of amazing.

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    The crust is killer.

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    Its airy, slightly crisp, and the first thing you get is this whiff of awesome smokey bacon.

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    Biting into it yields that great sourness from the ranch, the smokiness from the bacon, and the chicken, cheese, and pesto.

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    Its a knockout pizza for sure.

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    Give this one a try if you are looking for new pizza ideas.

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    Hope you enjoy!

* Per serving · 4 servings · Values may vary.