Chicken Bacon Pizza

by Joanne on August 31, 2009

We were ripped off on Saturday in regards to weather.  It was pretty much a wash out. A little windy and threatening to rain when Shane and I went for a run. We cut it short to a 5 + mile trek.  

Sunday wasn’t bad at all. It did sprinkle here and there but the sun tried to shine.  The three of us went on a long walk.  Shane and I were out a bit earlier than Ted and so we ran 1 1/2 miles around MVCC track while we waited for “Pokey”.  Total was  5.5 miles and that’s not too bad for a nice Sunday walk around the Golf course. 

After chores were said and done (more saying than doing 😛 ), inside and out, I spent some quality time working on my favorite kitchen creations.  My parents requested some Rustic Raisin Bread (no fennel just nuts and raisins) so I set out to make that for them.  There was the CNYEats Chicken Wing Dip to offer for the afternoon tasty treat. 

Then… I had an idea.  Here it is with some background history:

Last Friday, I came home from work.  Ted was looking like the cat who just ate the canary  😈 . 

Aw! Guilty as charged

Aw! Guilty as charged

 I said “what have you done?”.  He said, “I just had the greatest pizza“.  “Where’s my piece?” I said.   There wasn’t any. It was a chicken and bacon pizza and I wouldn’t have eaten it any way.  But Ted said it was “soooo good“.  That meant I had a challenge.  It must be re-created at home.

Chicken Bacon Pizza

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Homemade pizza dough using a bread maker:

For 1 thick 12″ crust

  • 3/4 cup warm water
  • 1 TBS olive oil
  • 1 TBS sugar
  • 1/2 tsp salt
  • 1 TBS dry milk
  • 2 1/4 cup Bread flour
  • 1 tsp Active Dry Yeast

Mix on “Dough” setting in bread maker.  When done, preheat oven to 375 F.  Place the dough on a lightly floured 12″ pizza pan,

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form a 12″ shell with the edges slightly rounded and thicker than the middle. Rub some olive oil all over the crust and bake for 10 minutes.

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Pizza Filling

  • 1 cup Ranch Dressing: separated into 1/2 cups
  • 1 cup diced chicken pieces * I cooked the chicken and used 1/2 of it from the Taste of Utica recipe. Link HERE.
  • 12 – 15 slices of cooked bacon
  • 1/2 cup Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese

Preheat oven to 425 F. Add 1/2 cup of the Ranch dressing to the pizza shell which you pre baked for 10 minutes. 

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Add the chicken. Crumble the bacon and add on top of the chicken. 

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 Drizzle with the other 1/2 cup of dressing.  Add the Monterey cheese and then the Parmesan cheese. 

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Bake for 20 minutes or until crust is golden around the edges.

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If you eat chicken, you’ll love this pizza.  If you don’t eat meat, try a Vegetarian chicken substitute such as Quorn.  Maybe beans would work really well on this pizza?  For the bacon, Morning Star Farms offers a soy bacon substitute.  Either way, according to my trusty chicken fans, this pizza is very flavorful, the chicken is tender, the bacon adds a smokey finish, it’s filling and perfect for a change from traditional red-sauce pizza.

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Monday Morning Workout:

It was chest day.  I hit the sack early last night…well, it’s usually early but about half an hour EARLIER than normal. “Merlin” wasn’t on and Ted and Teddy were watching a movie I had seen before. Can’t stand watching repeats!  So I went to bed. Before I knew it, the alarm was going off. Guess I needed the extra  zzzzz’s.  

  • 3.25 mile run on the Tread mill
  • 40 minutes of chest and triceps 15 – 20 reps each of the 4 sets for chest and 12 -1 5 reps of the 4 sets for tri’s.
  • Shane and I went jogging for 3.6 miles. It was cool but pleasant in the morning darkness.

Hope you had a great Monday.  Tomorrow is Sweet and Simple Bakes day. “Slammin’ Jammin’ Doughnut Muffins”. 

 By the way, what’ s your favorite pizza?

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2 Comments

  • At 2009.09.01 00:05, Amanda (Two Boos who Eat) said:

    that pizza looks simply amazing!

    • At 2009.09.02 17:28, Jeena said:

      That is one tasty looking pizza! Chicken pizza used to always be my favourite I bet it tastes amazing.

      Shane is so CUTE!

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