This thin-crust pizza is loaded with white cheddar cheese, a homemade ranch instead of tomato sauce, and bacon. Add jalapeños for spice and you’re in delicious business.
So I had planned to post this recipe before the Superbowl, because obviously pizza is an ultimate football-watching food, but unfortunately I didn’t catch my time window. This year is flying by so quickly already. Oh well, my motto is that you can have pizza any time, any way, anywhere, especially if there’s bacon involved. Okay that’s not really my motto but I think it should be now.
The last few times I’ve made pizzas my mom has been telling me how much she’d love me to do a more New York style thin crust so this time I wanted to try it. Not only did it turn out great, but it also caused me to find a way to revolutionize the way I bake pizza in our oven. I feel like I’ve complained about it a lot but, you guys, it’s like an Easybake or a Barbie oven. Fine, it’s a little better than that but the point is that I can’t fit my favorite pans in it and it drives me nuts sometimes. So what I mean by revolutionize is that baking my pizzas to where they slide off and on to the pans has made things so much easier and faster. I love this style of crust. 
One last very important detail that I must add before you can go; you have to try this with jalapeños all over it, it’s the best! I left them off for my experimental pizzas ’cause I wanted the kiddos to like it, but if you like it hot then go for it. Smother this thing with as many as you think you can take and then let them do their thing on top of the melty cheese and your ready to dig in!
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Bacon Ranch Pizza
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy bacon and creamy ranch replace traditional tomato sauce on this thin-crust pizza. A simple weeknight meal elevated.
Ingredients
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1/2 cups (118 ml) water
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 - 2 1/2 cups (473 - 591 ml) all-purpose flour
- cornmeal
- 3 cloves garlic
- 1/2 large onion
- 1 tbsp lemon juice
- 2 oz (57 g) cream cheese
- 1/2 cups (118 ml) mayonnaise
- 1 tsp fresh dill
- salt
- pepper
- 1/2 lbs (227 g) bacon
- 2 cups (473 ml) shredded white cheddar cheese
- 1 large green onion
Instructions
Crust
- Stir water, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes.
- Pour into a large mixing bowl and whisk in salt and oil until combined.
- Add the all-purpose flour a little at a time and mix until dough comes together.
- Turn out onto a lightly floured surface and knead for a few minutes, adding a bit more flour as needed until the dough pulls away from the surface.
- It should be smooth and resilient.
- Place in an oiled bowl and cover, then place in a warm place to rise for about 2 hours until nearly doubled in size.
Ranch
- Combine all the ingredients for the ranch in a blender or food processor and pulse until creamy smooth.
- Season to taste with salt and pepper.
Pizza
- When the dough is done rising, preheat oven to 450°F (232°C) and place a pizza stone or a thick pizza pan in the oven to heat.
- On a clean work surface dusted with flour or cornmeal, roll the pizza dough out into a circle that’s roughly 14 inches in diameter.
- Place the crust on a large piece of parchment paper on a completely flat pan or tray so that you can slide it easily onto the pizza stone later.
- Pour the ranch sauce onto the crust and spread evenly.
- Top with the white cheddar, then crumble the bacon over the top and sprinkle on the green onion evenly.
- When the oven is hot, carefully slide your pizza onto the pizza stone or pan and bake for 12-15 minutes until edges are golden and cheese is well melted and browning on top.
- Remove from oven and cool for about 5 minutes so the cheese doesn’t ooze off when cutting, then slice and serve hot!
Notes
- For a richer ranch, use full-fat mayonnaise and cream cheese.
- To make ahead, prepare the ranch and cook the bacon a day in advance. Store separately in the refrigerator.
- If you don’t have a pizza stone, use a baking sheet; baking time may need to be increased slightly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
How do I make the homemade ranch for the Pizza?
To make the homemade ranch, combine buttermilk, mayonnaise, and your favorite herbs and spices to taste. Adjust the thickness by adding more buttermilk if needed.
What type of cheese works best for this Bacon Ranch Pizza?
White cheddar cheese works best for this recipe, as it melts beautifully and pairs well with the ranch flavor.
How can I achieve a thin crust for the pizza?
To achieve a thin crust, roll out the dough as thin as possible before baking, and consider using a pizza stone or a preheated baking sheet to help with even cooking.
