Description
This Chicken Bacon Pickle Pizza features a unique and flavorful dill pickle ranch base atop a soft and sweet King’s Hawaiian roll crust, layered with shredded mozzarella, tangy pickle slices, tender rotisserie chicken, and crispy bacon bits, all baked to golden perfection for a deliciously fun and savory twist on traditional pizza.
Ingredients
Scale
Dill Pickle Ranch Base
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 0.5 oz ranch seasoning packet (½ packet)
- 0.5 tsp black pepper
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, diced
- 0.33 cup diced pickles plus a splash of pickle juice
Pizza Assembly
- 24-count pack King’s Hawaiian sweet rolls
- 5 tbsp butter, partially melted
- 3 cloves garlic, minced (or 0.75 tsp garlic powder)
- 1 tsp dried parsley flakes
- 2 cups shredded mozzarella cheese
- 12–15 dill pickle slices
- 0.67 cup rotisserie chicken, diced
- 0.33 cup cooked bacon bits
- 0.25 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the pizza.
- Make Dill Pickle Ranch Sauce: In a bowl, combine mayonnaise, sour cream or Greek yogurt, ranch seasoning, black pepper, fresh dill, fresh chives, diced pickles, and a splash of pickle juice. Mix well until smooth and creamy.
- Prepare Rolls: Place the 24-count King’s Hawaiian sweet rolls in a baking dish or on a baking sheet without separating them. Press down gently in the center of the entire roll cluster to create a shallow pizza crust with raised edges.
- Make Garlic Butter: Mix the partially melted butter with minced garlic and dried parsley flakes. Brush this garlic butter generously over the outer edges of the rolls to flavor the crust.
- Bake Crust: Bake the rolls for 10 minutes in the preheated oven. After baking, use a spatula to flatten the center again, reinforcing the shallow crust with raised edges for holding toppings.
- Assemble Pizza: Spread the prepared dill pickle ranch sauce evenly over the flattened center of the rolls, reserving some for dipping. Sprinkle shredded mozzarella cheese on top of the sauce.
- Add Toppings: Arrange dill pickle slices evenly over the cheese, then evenly distribute diced rotisserie chicken and cooked bacon bits across the pizza.
- Bake with Toppings: Bake the assembled pizza for 18 minutes, until the cheese is melted and bubbly, and the roll edges are golden brown. If needed, cover edges of crust with foil to prevent over-browning.
- Finish and Serve: Remove the pizza from the oven and sprinkle grated Parmesan cheese over the top. Slice with a pizza cutter and serve warm, using the reserved ranch sauce for dipping.
Notes
- If you prefer a tangier sauce, add extra pickle juice to the ranch base.
- Use sour cream or Greek yogurt depending on your preference for creaminess and tang.
- Replacing rotisserie chicken with grilled chicken or turkey works well for different flavors.
- For a crispier crust, separate the rolls slightly before baking initially, then press back together after baking.
- Leftover dill pickle ranch sauce makes a great dip for vegetables or chicken tenders.
- Wrap any leftover pizza tightly and refrigerate; it reheats well in the oven or air fryer.
