55min 4 ppl
Chicken Bacon Ranch Pizza
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 12 steps
Medium: 31–60 min or 7–12 steps
980 kcalper person
Protein 58g
Carbs 82g
Fats 44g
About this dish
Slow-roasted garlic blended into a homemade buttermilk ranch base replaces the usual bottled sauce, giving this pizza a deep, tangy backbone that holds up against crispy pancetta and pulled rotisserie-style chicken thighs.
Allergy Info
Dairy, Gluten, Eggs, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- whole head garlic1
- fresh dillfinely chopped2 tsp
- fresh chivesfinely chopped2 tsp
- small red onionvery thinly sliced0.5
- fresh chivesfinely chopped, to finish1 tbsp
Meat & Poultry
- boneless, skinless chicken thighs600 g
- pancetta or thick-cut smoked baconcut into lardons150 g
Dairy & Eggs
- buttermilk60 ml
- sour cream2 tbsp
- low-moisture mozzarellacoarsely grated200 g
- provolonecoarsely grated100 g
Dried Goods
- strong white bread flourplus extra for dusting500 g
- instant yeast7 g
- caster sugar5 g
- lukewarm water325 ml
Spices & Seasonings
- fine sea salt10 g
- onion powder1 tsp
- salt and black pepper to taste
- smoked paprika1 tsp
- garlic powder1 tsp
Oils & Condiments
- olive oilplus extra for greasing15 ml
- full-fat mayonnaise120 ml
- white wine vinegar1 tsp
- olive oil1 tbsp
Utensils
- Large mixing bowl
- Cast-iron or oven-safe skillet
- Meat thermometer
- Pizza stone or heavy baking tray
- Pizza peel or flat tray
- Whisk
- Box grater
- Aluminium foil
Method
1
Finely chop the dill and chives for the ranch sauce, and very thinly slice the half red onion. Set aside.
Approx. 5 minutes
2
Make the dough: combine flour, yeast, salt, and sugar in a large bowl. Add olive oil and lukewarm water, mix to a shaggy dough, then turn out and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with cling film.
Approx. 12 minutes
3
Wrap the garlic head in foil with a drizzle of olive oil and roast at 180°C (fan) for 45 minutes until deeply golden and completely soft; set aside to cool.
Approx. 45 minutes
4
Leave the dough to prove at room temperature for 1–2 hours until doubled in size.
Approx. 90 minutes
5
Season chicken thighs with smoked paprika, garlic powder, salt, and olive oil. Heat a cast-iron or oven-safe skillet over medium-high heat and sear chicken thighs for 5–6 minutes per side until deeply golden and the internal temperature reads 74°C on a meat thermometer. Rest for 5 minutes, then pull into rough shreds.
Approx. 17 minutes
6
Fry pancetta lardons in the same skillet over medium heat for 6–8 minutes, stirring occasionally, until rendered and crisp at the edges. Drain on kitchen paper.
Approx. 8 minutes
7
Squeeze the roasted garlic cloves from their skins into a bowl. Mash to a smooth paste, then whisk in mayonnaise, buttermilk, sour cream, dill, chives, onion powder, and white wine vinegar. Season well with salt and pepper; refrigerate until needed.
Approx. 5 minutes
8
Place a pizza stone or heavy baking tray in the oven and preheat to 260°C (fan 240°C) for at least 30 minutes.
Approx. 30 minutes
9
Divide the proved dough into two equal balls. On a lightly floured surface, stretch each ball by hand into a rough 30 cm round, working from the centre outward and leaving a slightly thicker border.
Approx. 8 minutes
10
Working one pizza at a time, lay the stretched dough on a lightly floured pizza peel or flat tray. Spread half the ranch sauce across the base, leaving a 2 cm border. Scatter half the mozzarella and provolone, then distribute half the pulled chicken, pancetta, and red onion evenly.
Approx. 4 minutes
11
Slide the pizza onto the preheated stone or tray and bake for 10–12 minutes until the crust is deeply golden and blistered and the cheese is bubbling with brown spots. Repeat with the second pizza.
Approx. 24 minutes
12
Scatter fresh chives over each pizza immediately out of the oven and drizzle with a little extra ranch sauce before slicing.
Approx. 2 minutes
