Pioneer Woman Chicken Bacon Ranch Pizza

Directions

• Make the ranch: Whisk 3/4 cup mayonnaise, 1/3 cup sour cream, 1/4 cup buttermilk, 2 tablespoons chives and 2 tablespoons dill in a medium bowl. Then whisk in 2 teaspoons Worcestershire sauce, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 grated garlic clove, cover it and refrigerate until you're ready to use it.
• Preheat the oven: About 30 minutes before baking, set a pizza stone, baking steel or upside-down baking sheet on the upper third rack. Then heat the oven to 500°F so the surface is blazing hot.
• Cook the bacon: Cook 4 slices of thick-cut bacon in a large skillet over medium heat, flipping occasionally, for 5 to 7 minutes. Once the slices are brown and crispy, move them to a paper towel-lined plate to cool and chop them small.
• Coat the chicken: Pour 2 tablespoons of the hot bacon drippings into a large bowl and stir in 1/4 teaspoon garlic powder. Add 1 1/2 cups sliced cooked chicken and 2 tablespoons of the parmesan, then toss until everything is well coated.
• Prep the foil: Lay a 14-inch piece of heavy-duty foil over an upside-down half-sheet pan. Then dust it lightly with flour so the dough won't stick.
• Rest the dough: Cut 1 pound of room-temperature pizza dough in half on a lightly floured surface and shape each half into a tight ball. Set them about 3 inches apart, cover them, and let them rest for 10 minutes until they spring back slowly when pressed.
• Stretch the crust: Pull and stretch one dough ball into a 10-inch round. Transfer it to the floured foil and keep the other ball covered.
• Top the pizza: Sprinkle the dough with 2 tablespoons of the parmesan, then spread 1/2 cup of the ranch over it, leaving a 1-inch border. Add 1 cup of the mozzarella and 1/4 cup of the cheddar, then half the red onion, half the chicken and half the bacon. Finish with another 1/4 cup of the cheddar.
• Bake and finish: Use the upside-down baking sheet as a peel to slide the pizza, foil and all, onto the preheated stone. Bake for 12 to 16 minutes until the crust is browned and the cheese is bubbling, then brush the crust with olive oil.
• Drizzle and repeat: Drizzle the pizza with more ranch, or serve it on the side for dipping, and scatter chives on top. Then repeat with the remaining dough and toppings for the second pizza.