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Neapolitan Style Chicken Ranch Pizza

Creamy Chicken Ranch Pizza made with homemade pizza dough, seasoned chicken, ranch sauce, mozzarella cheese, and fresh vegetables baked until bubbly and golden.
Prep Time25 minutes
Cook Time12 minutes
Dough Rest Time1 hour 30 minutes
Total Time2 hours 7 minutes

Ingredients

For Pizza Dough:

  • 240 g All-purpose flour (2 cups)
  • 160–165 g Warm water (⅔ cup + 1 tbsp)
  • 3.5 g Instant yeast (1 heaped tsp)
  • 8 g Sugar (2 tsp)
  • 6 g Salt (1 tsp)
  • 21 g Olive oil (1 ½ tbsp)

For Ranch Sauce:

  • 4 tbsp Mayonnaise
  • 4 tbsp Greek yogurt
  • 2 tbsp Lemon juice
  • 1 Minced garlic clove
  • Salt & black pepper (to taste)
  • Fresh or dried dill (optional)

For Chicken Toppings:

  • 200–250 g Chicken breast or thigh (cut small)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½–1 tsp Paprika or cayenne
  • ½ tsp Black pepper
  • ½–1 tsp Salt
  • 1 tbsp Olive oil

For Other Toppings:

  • 1 Sliced capsicum
  • 1 Sliced small onion
  • 150–200 g Shredded mozzarella
  • Flour + fine semolina (for shaping)

Instructions

  • Begin by activating the yeast. In a bowl, mix warm water, instant yeast, and sugar together, then let it rest for 5–10 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is properly activated.
  • Prepare the pizza dough by adding flour, salt, and olive oil into the yeast mixture. Mix until a rough, shaggy dough forms, then cover and let it rest for 30 minutes so the gluten can begin developing.
  • While the dough rests, cook the chicken. Heat olive oil in a pan and sauté the chicken pieces with garlic powder, onion powder, paprika, black pepper, and salt until they are fully cooked and well-seasoned with a rich, savoury flavour.
  • Strengthen the dough using the stretch-and-fold method. Lightly oil your hands, stretch the dough gently, and fold it over itself. Rest for 30 minutes, then repeat this process for a total of 3 rounds to build structure and elasticity.
  • Prepare the homemade ranch sauce by combining mayonnaise, Greek yogurt, lemon juice, minced garlic, dill, salt, and black pepper. Mix until smooth and creamy, then refrigerate until ready to use so the flavours can deepen.
  • Preheat your oven along with a pizza tray or stone to 250°C, ensuring it is extremely hot for a crisp, restaurant-style base.
  • Shape the pizza dough on a lightly floured and semolina-dusted surface. Gently stretch it by hand, keeping the center thin while preserving airy, raised edges for a perfect crust.
  • Assemble the pizza by spreading a generous layer of ranch sauce over the base, then evenly top with cooked chicken, sliced capsicum, onions, and shredded mozzarella cheese.
  • Carefully transfer the pizza onto the hot tray or stone and bake for 8–12 minutes, or until the crust turns golden and crisp while the cheese melts and becomes bubbly.
  • Once baked, drizzle extra ranch sauce over the hot pizza before slicing. Serve immediately for the best flavour, texture, and freshness.