Ranch seasoning flavors every element of this irresistible pizza — from the butter on the pizza dough to the shatteringly crisp crust of the chicken. The homemade dough only takes a few minutes to mix up. And it’s easy to stretch out when you let it rise on the pan you bake it on (using a nonstick cookie sheet makes it even more fool-proof). Baking the bacon in the oven is a fail-safe — and hands-off — way to get perfectly cooked strips. Topped with salty bits of bacon, juicy chicken, scallions and creamy ranch, this is one next-level pie!
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 cups all-purpose flour (see Cook’s Note)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 100 degrees F)
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup buttermilk
- 1 cup mayonnaise
- Two 1-ounce packages ranch seasoning mix (4 tablespoons)
- 2 chicken cutlets (each about 4 ounces)
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
- 6 slices bacon
- 1/2 cup grated Parmesan (about 2 ounces)
- One 1-ounce package ranch seasoning mix (2 tablespoons)
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups shredded mozzarella (about 8 ounces)
- 5 scallions, thinly sliced
Instructions
- For the dough: Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the warm water and 2 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low, add the water mixture and mix until a loose dough ball forms. Increase the speed to medium high and knead the dough until smooth and slightly tacky, about 7 minutes.
- Pour the remaining 1/3 cup olive oil into a 17-by-11-inch cookie sheet. Transfer the ball of dough to the cookie sheet, turning to coat it with oil. Cover loosely with a clean kitchen towel and let rise in a warm place until the dough fills about two-thirds of the cookie sheet, 1 1/2 to 2 hours.
- Slide your hands under the dough and lift, gently stretching it to fit the cookie sheet. (It’s okay if it doesn’t stretch to the corners.) For the final rise, loosely cover with the kitchen towel and set aside until slightly puffy, 30 to 45 minutes.
- For the chicken: Meanwhile, whisk the buttermilk, mayonnaise and 1 package (2 tablespoons) of the ranch seasoning mix in a medium bowl until smooth. Remove 1/2 cup of the ranch dressing to a small bowl and refrigerate until ready to use. Add the chicken cutlets to the remaining ranch dressing, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Prepare a standard breading station with 3 shallow dishes or pie plates: Mix the flour, 2 teaspoons salt, a few grinds of pepper and 1 tablespoon of the ranch seasoning mix in the first dish. Beat the eggs with 1 teaspoon salt and a few grinds of pepper in the second. Mix the panko, 2 teaspoons salt, a few grinds of pepper and the remaining 1 tablespoon ranch seasoning mix in the third.
- Dredge a chicken cutlet in the flour mixture, flip to coat it evenly and shake off any excess. Dip it into the egg mixture, flip to fully coat both sides and let the excess egg drip off. Press it firmly into the panko mixture, flip to coat both sides and pack the crumbs into any crevices. Transfer to a plate and repeat with the remaining chicken cutlet.
- Add the vegetable oil to a 10-inch nonstick skillet and heat over medium until the oil sizzles when you drop in a bit of panko. Add a chicken cutlet and fry, flipping halfway through, until the coating is deep golden brown and the chicken is no longer pink in the center, 5 to 6 minutes. Remove to a cutting board and repeat with the remaining cutlet. Slice the cutlets into pieces.
- For the pizza toppings: Preheat the oven to 500 degrees F.
- Lay the bacon on a 15-by-10-inch cookie sheet and bake until crispy, 8 to 10 minutes. Set aside.
- Mix the Parmesan with 1 tablespoon of the ranch seasoning mix in a small bowl.
- Microwave the butter in a medium microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Stir in the remaining 1 tablespoon ranch seasoning mix and 1/4 cup of the reserved ranch dressing until smooth.
- Brush the ranch butter mixture all over the dough. Sprinkle with the Parmesan mixture and top with the mozzarella. Bake until the edges of the crust are just beginning to turn golden and the cheese is melted but not yet turning golden, about 10 minutes.
- Remove from the oven and top with the chicken, then crumble the bacon over top. Continue to bake until the crust is a deep golden brown and the cheese is bubbly and golden, about 10 minutes longer. Let cool on the cookie sheet for 10 minutes.
- Slide the pizza onto a cutting board, drizzle with the remaining 1/4 cup ranch dressing and sprinkle with the scallions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1296 |
| Total Fat | 91 g |
| Saturated Fat | 20 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 212 mg |
| Sodium | 954 mg |