Chicken Breast & Refrigerator Pickle Pizza
This Chicken Breast & Refrigerator Pickle Pizza is tangy, cheesy, and utterly satisfying! A quick, flavorful twist on pizza night with shredded chicken, pickles, and creamy ranch.
Servings: 4 servings
Ingredients
- 1 piece pre-made pizza dough store-bought or homemade
- 1 cup cooked chicken breast shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup refrigerator pickles sliced thin
- 1/4 cup sliced red onions
- 1/4 cup ranch dressing
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C). Lightly oil a baking sheet or pizza stone to prevent sticking. Roll out your pre-made pizza dough on a floured surface to about 1/4 inch thick.
- In a bowl, toss the shredded chicken breast with olive oil, garlic powder, dried oregano, salt, and pepper to season.
- Place the rolled-out dough on the prepared baking sheet. Sprinkle shredded mozzarella evenly over the dough, leaving a small border. Distribute seasoned chicken on top, then add thin slices of refrigerator pickles and red onions.
- Bake the pizza for 12-15 minutes, or until the crust is golden brown and cheese is bubbly and melted.
- Remove from oven and drizzle ranch dressing over the pizza in a zigzag pattern or serve on the side. Slice and serve warm.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Rolling Pin
Notes
- Use refrigerator pickles for a milder acidity that complements the chicken perfectly.
- For extra crispy crust, bake the dough plain for 5 minutes before adding toppings.
- Don’t overload with toppings to avoid soggy crust and to let flavors shine.