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Pizza Sauces, Rubs, Gravy

Bacon Chicken Ranch Pizza Sauce

About once or twice a year I get a craving for bacon chicken ranch pizza. I make it with a little chopped fresh spinach and also have a great big garden salad on the side. Of course this sauce is great for veggie pizzas too as well as others and makes a great dipping sauce for bread sticks, veggies, etc.

See my post “All About Making Homemade Pizza” for pizza tips and a great pizza crust recipe. If looking for a vegan cheese version there is a link on that post to many great vegan cheese recipes.

Homemade Pepperoni (Beef & Vegan) Sausages

You can use homemade chicken or drained canned chicken and fry the bacon crispy and crumble it up.

Instead of regular tomato based sauce, this needs a creamy ranch dressing based sauce and the way I make it is pretty simple.

Soften the cream cheese at room temperature.

Mix, whisk, blend or process the Parmesan and cream cheese with ranch dressing and seasonings to taste.

If you want the sauce thinner add more ranch dressing and if you want it thicker add more cream cheese. It will thin a bit with baking but it will thicken back up as it cools a bit afterwards.

Spread on crust, sprinkle with mozzarella and chopped spinach then top with chicken and bacon crumbles. Sprinkle with a bit more mozzarella and bake until bubbly and hot and crust golden brown.

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Bacon Chicken Ranch Pizza and Sauce

Easy and quick creamy ranch pizza sauce.  

Author Tammy

Ingredients

  • 1 cup ranch dressing (homemade or purchased)
  • 4 ounces cream cheese, softened at room temperature
  • 1/4 tsp dill weed or to taste
  • 1/2 tsp garlic powder or to taste
  • 1 to 2 tsp onion powder or to taste
  • 1/4 tsp ground black pepper or to taste
  • 1/4 cup Parmesan cheese

Instructions

  1. Mix, whisk, blend, or process ingredients together.  

  2. To make chicken bacon ranch pizza:  spread the above pizza sauce on crust, sprinkle with mozzarella cheese and chopped fresh spinach, add layer of crispy bacon crumbles and chicken,  sprinkle a bit more mozzarella on top.  Quantities are up to personal preference.   Bake until hot and bubbly and crust golden brown. 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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