Chicken, Bacon & Ranch Pizza


  • 2 cups (500 mL) diced cooked chicken
  • 1/2 cup (125 mL) ranch dressing
  • 1   garlic clove, pressed
  • 1/4 tsp (1 mL) each salt and coarsely ground black pepper
  •  Cornmeal for dusting
  • 16 oz (450 g) frozen prepared pizza dough, thawed (see Cook’s Tip)
  • 2 small vine-ripened tomatoes, seeded and diced
  • 1 cup (250 mL) shredded Colby & Monterey Jack cheese
  • 5 slices bacon, cooked, drained and crumbled
  • 2   thinly sliced green onions


  1. Prepare grill for indirect cooking over medium-high heat. Combine chicken, dressing, pressed garlic, salt and black pepper in medium bowl; toss to coat. 

  2. Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Roll dough to an 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan; gently stretching to cover bottom. Top crust with chicken mixture and tomatoes; sprinkle evenly with cheese and bacon.

  3. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, rotating pan occasionally for even grilling. Remove pan from grill. Sprinkle evenly with green onion. Cut pizza into 12 slices.


  • 6  servings of 2 slices

Nutrients per serving:

Calories 470, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 35 g, Fiber 2 g, Protein 26 g

Cook's Tips:

For best results, let pizza dough stand at room temperature for 20 minutes before rolling it out. 

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