Ingredients
Scale
For the Pizza Dough (use store-bought or homemade):
- 1 ball of pizza dough (enough for a 12–14-inch pizza)
Garlic Ranch Sauce Ingredients:
- 2 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2½ tablespoons milk
- ½ teaspoon garlic salt
- ⅛ teaspoon dried dill
- ⅛ teaspoon dried parsley
- Dash of onion powder
- Salt and freshly ground black pepper to taste
Toppings:
- 2 cups shredded mozzarella cheese (divided)
- 1 cup cooked chicken, shredded or chopped
- 2 fresh tomatoes, thinly sliced
Optional Ingredients for Customization:
- Sliced red onions
- Baby spinach leaves
- Crumbled feta or provolone cheese
- Cooked mushrooms or bell peppers
Instructions
- Prepare the Garlic Ranch Sauce:
In a small mixing bowl, whisk together the sour cream, mayonnaise, and milk until smooth. Add garlic salt, dried dill, parsley, onion powder, and season with salt and pepper to taste. Adjust thickness with a splash more milk if needed. The sauce should be spreadable but not too runny. - Roll Out the Pizza Dough:
On a lightly floured surface, roll out your dough to about 12–14 inches in diameter. If it resists stretching, let it rest for a few minutes and try again. Transfer the dough to a parchment-lined baking sheet or a preheated pizza stone if you have one for a crisper bottom. - Spread the Garlic Ranch Sauce:
Use the back of a spoon to evenly distribute the sauce across the dough, leaving a small border around the edges. This will act as your “crust” and helps contain the toppings. - Layer the First Half of the Cheese:
Sprinkle 1 cup of shredded mozzarella cheese over the sauce. This helps create a melty base that anchors the chicken and other toppings. - Add the Chicken and Tomatoes:
Distribute the shredded cooked chicken evenly over the cheese layer. Arrange thin slices of tomato across the pizza so that each bite has a balanced amount of meat and freshness. - Add Remaining Cheese:
Sprinkle the remaining 1 cup of mozzarella cheese on top, making sure to cover the chicken and tomato slices well. This final layer ensures the toppings stay in place and adds that gooey, golden finish. - Bake the Pizza:
Carefully transfer the pizza to the oven and bake for 9–12 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown. Ovens vary, so keep a close eye after the 9-minute mark. - Cool and Slice:
Once baked, remove the pizza from the oven and let it sit for 2–3 minutes before slicing. This brief rest allows the cheese to set slightly, making slicing cleaner and easier.
Notes
- Pre-cook the Chicken: Make sure your chicken is fully cooked before adding it to the pizza. Leftover grilled, roasted, or rotisserie chicken works great and saves time.
- Dough Tips: If making your own dough, allow it to rise completely and rest before rolling it out. Cold dough can tear or resist shaping. Letting it warm to room temperature makes it easier to handle.
- Prevent Soggy Crust: Tomatoes can release moisture as they bake. Pat them dry with paper towels before layering them on the pizza. You can also lightly sprinkle salt on the slices and let them sit for 5 minutes to draw out extra moisture.
- Even Baking: If you’re using a baking sheet, preheat it in the oven before placing the pizza on it. This can help mimic the effect of a pizza stone and result in a crisper bottom crust.
- Cheese Alternatives: While mozzarella melts beautifully, you can blend in other cheeses like provolone, Monterey Jack, or a mild cheddar to create a unique flavor.
- Customize to Your Taste: This base recipe is flexible. Try adding sautéed mushrooms, sliced olives, or even a bit of red chili flakes for spice.
- Prep Time: 20 minutes
- Cook Time: 12 minutes