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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!
