Chicken Bacon Ranch Pizza

For the crust:
Add flour, yeast, salt, and garlic to a stand mixer. Use paddle attachment or dough hook to combine the dry ingredients for about 10 seconds. Add oil and mix for about 10 seconds to roughly incorporate the oil. Add water and mix for about 6 minutes.

Preheat oven to 500ºF and put your pizza stone in the oven to warm up. If you don’t have a pizza stone, you can wait to preheat your oven until after dough has risen. Let pizza crust rise for 30 minutes while your stone heats.

For each pizza:
Cut bacon strips short-way into ¼-inch pieces. Cook bacon until chewy in a large frying pan. Drain all but 1 tablespoon of the grease.

Chop chicken into ¼-inch pieces lengthwise and crosswise. Sprinkle with salt and garlic. Heat bacon pan to high until grease is hot, but watch carefully that it doesn’t burn. Add chicken and toss to coat in oil. Leave it for 1–2 minutes until a sear has developed. Stir chicken and let it cook an additional 1 minute until chicken is cooked through. Remove chicken from the pan and toss with bbq sauce until coated.

Slice onion in ¼-inch slices.

Roll out half the dough into a thin circle on a piece of parchment paper. (Reserve half for your onion-hating daughter and make her a cheese pizza. Then have her pine for your pizza because it has bacon on it.)

Top dough with ranch, then Parmesan, then mozzarella. Add bacon, chicken, and onions. Use a pizza peel or a sideless cookie sheet to slide your pizza, parchment paper and all, onto the baking stone. Or bake it on a cookie sheet if you don’t have a stone. Bake for 10 minutes, or until crust is gloriously golden.