Make this easy chicken, bacon, ranch pizza recipe on the busiest of weeknights! Made with simple convenience foods (use a rotisserie chicken to save time! Done in less than 30 minutes.
16ouncescrescent roll doughfrom the refrigerated section or use homemade pizza dough
⅔cupranch dressing
1poundchicken breastcooked and diced
¼poundbaconcooked crisp and chopped
½cupRoma tomatoseeded, chopped
4ouncesMonterey Jack cheese1 cup shredded
4ouncesmozzarella cheese1 cup shredded
Instructions
Heat oven to 375 degrees.
Cover a baking sheet with parchment paper.
Unroll the crescent dough sheets and place on the baking sheet.
Bake for 10 minutes.
Spread ranch dressing evenly over baked dough.
Top with remaining ingredients.
Bake 5 more minutes or until crust is golden brown and cheese is melted.
Garnish with green onion if desired.
Notes
Storage:Cover leftover pizza slices with plastic wrap, a ziploc bag, or store 'em in an airtight container. Refrigerated, they'll last up to three days.Frozen slices of your pizza will last up to three months. Reheat:Preheat the oven or air fryer to 350 degrees F.Then, line the air fryer with foil, parchment paper, or with a basket liner for easy cleanup. Cook for 3-5 minutes.In the oven, simply reheat the pizza on a baking tray or pizza stone for about 10 minutes. Tips:
Roma tomatoes are firmer and have less liquid, so they're a great pizza topping. Unlike other kinds, they won't make your slice soggy!
Use pre-cooked bacon bits or microwave bacon to save prep time.
Use leftovers or a store-bought rotisserie chicken for quick prep.
Shred the cheese yourself for the freshest, most authentic flavor, and best melting.
For a perfectly crispy crust, be sure to bake the crescent rolls before adding the toppings. The dough won't cook as well once you add everything to it.
Microwaving leftovers? Keep your pizza crust from getting too soft by placing a microwave-safe glass or bowl filled with water next to the slice while heating it up.