There is a local pizzeria that makes a great pizza topped with grilled chicken, bacon, and tomatoes, but when we moved to a new town it became too out of the way to order. So, I had to start making my own version to satisfy my husband and me. I use my standard pizza dough recipe and use really good quality bacon to make this pizza especially delicious. When making this pizza dough the longer you let it rest in the refrigerator before using the more flavor and better quality crust you will have after it is baked.
- 18 ounces bread flour (about 3 ¾ cups)
- 2 TB coarse semolina flour (if unavailable just add 2 more TB of flour)
- 1 ½ tsp. instant yeast
- 2 tsp. salt
- 2 ounces olive oil (about 5 TB)
- 11 ½ ounces water (about 12 fl oz in a liquid measuring cup)
- 2 large chicken breast
- 1 pound good quality bacon
- 1 medium tomato diced
- 16 oz shredded mozzarella
- 8 oz shredded Monterrey jack cheese
- 2/3 cup ranch dressing
- Combine all the dough ingredients in a large bowl or the bowl of a stand mixer and mix until all the ingredients are incorporated. Cover the bowl with plastic wrap and allow to rest for 15 minutes.
- Knead the dough either by hand or by stand mixer using the dough hook. If using a stand mixer knead on medium-low speed. Knead the dough for 8-10 minutes or until the dough is smooth and elastic feeling. Cover the bowl with plastic wrap and allow to rise at room temperature for two hours or refrigerate overnight for up to 3 days. If refrigerating the dough allow it to come to room temperature before trying to shape and bake.
- About an hour to 30 minutes before you plan to bake, place a large baking stone on the upper rack of your oven and preheat the oven to the highest it will go 475-550 degrees. While the oven is preheating prepare your toppings.
- Lightly oil, salt, and pepper your chicken and then grill it until fully cooked. Cook your bacon and dice your tomatoes. Shred your cheeses. Once the chicken and bacon are cooked and slightly cooled, dice them into bite size pieces.
- Divide your dough into two pieces. I find a great way to roll out the dough is to cut a fairly large piece of parchment paper and put two tablespoons of olive oil on it and spread it to coat the parchment. Then place your dough on the parchment and with lightly oiled hands press out the dough until it is the desired thickness (about ¼ inch). Then spread half of the ranch dressing over the dough, sprinkle half of the cheese, and half of the other ingredients over the top of the dough. Then using an inverted sheet pan or a baking peel slide the pizza parchment and all onto the peel and slide the pizza onto the baking stone.
Allow the pizza to bake for 5 minutes then rotate it in the oven and continue to bake for another 3-5 minutes, or until the bottom of the crust is browned and the top of the cheese is starting to brown. Remove from the oven and place on a large cutting board and cut immediately. Repeat steps 5 and 6 for the second pizza.