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A slice of Garlic-Ranch Chicken Pizza Hot Brown Style on a plate, topped with melted cheese, bacon, and tomatoes.

Garlic Ranch Chicken Pizza Hot Brown Style

This recipe is a brilliant collision of three comfort food titans: the cheesy nature of pizza, the decadent spirit of a Kentucky Hot Brown, and the magic of the chicken, bacon, and ranch trio. A pizza crust is slathered with garlic-ranch sauce, topped with chicken and bacon, then draped in a rich, velvety Mornay sauce and baked to golden, bubbly perfection.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American, Fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pizza dough, store-bought or homemade
  • 2 cups cooked chicken, shredded or cubed
  • 6-8 slices thick-cut bacon
  • 2 Roma tomatoes, thinly sliced
  • 1/2 cup thick, creamy ranch dressing
  • 3 cloves garlic, freshly minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 1 cup Gruyère cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
  • 1 pinch freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons green onions or chives, finely chopped for garnish

Equipment

  • Oven
  • Pizza stone or large baking sheet
  • Skillet
  • Small saucepan
  • Whisk
  • Small bowl
  • Knife
  • Cutting board
  • Cheese grater
  • Measuring cups and spoons
  • Pizza Cutter

Method
 

  1. Preheat your oven to 425°F (220°C). Place a pizza stone or baking sheet inside the oven to heat up.
  2. In a skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled.
  3. In a small bowl, combine the ranch dressing and minced garlic. Stir well and set aside to allow the flavors to meld.
  4. To make the Mornay sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  5. Slowly pour in the warmed milk while whisking vigorously to prevent lumps. Continue whisking until the sauce is smooth and has thickened, about 3-4 minutes.
  6. Remove the saucepan from the heat. Stir in the grated Gruyère and Parmesan cheese until fully melted and the sauce is velvety. Season with the pinch of nutmeg, salt, and pepper to taste.
  7. Carefully remove the hot pizza stone or baking sheet from the oven. Lightly flour a work surface and stretch the pizza dough into a 12 to 14-inch round. Place the dough on the hot pan.
  8. Spread the garlic-ranch mixture evenly over the dough, leaving a small border for the crust. Scatter the shredded chicken over the sauce.
  9. Drizzle about two-thirds of the warm Mornay sauce over the chicken. Arrange the sliced tomatoes and crumbled bacon over the top.
  10. Bake for 12-15 minutes, until the crust is golden brown and the cheese sauce is bubbly and developing browned spots. For extra color, you can broil for the last 30-60 seconds, watching carefully to prevent burning.
  11. Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with chopped green onions or chives and an extra dusting of Parmesan cheese before slicing and serving immediately.

Notes

To ensure a smooth Mornay sauce, use warmed milk and add it very slowly to the roux while whisking constantly. For the best melt and flavor, always grate your cheese from a block rather than using pre-shredded varieties. To prevent a soggy crust, use Roma tomatoes due to their lower water content. For variations, try adding caramelized onions or sautéed mushrooms for extra depth, or whisk a teaspoon of red pepper flakes into the ranch sauce for a bit of heat. This decadent pizza pairs wonderfully with a simple arugula salad tossed in a sharp lemon vinaigrette.