Topping recipe

Chicken Bacon Ranch

White sauce, Low-moisture whole-milk mozzarella, Cooked chicken, diced or shredded, Ranch dressing. Scaled for 1 pie.

1 pieNew York14"White sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

White sauce

⅓ cup, generous90 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1¾ cups)180 g

Toppings

Cooked chicken, diced or shredded

about 1 cup120 g

Bacon, cooked until just crisp, chopped

4 slices40 g

Red onion, thinly sliced

a few thin rings20 g

Finishing

Ranch dressing (drizzle)

2 Tbsp25 g

Chives, sliced

1 Tbsp3 g

Make the sauce

Scaled for 1 pie · 1 batch · Sauce recipe →

Combine cream and garlic in a small saucepan. Bring to a bare simmer over low heat and cook 8–10 min until thickened slightly and garlic is sweet. Off heat, whisk in parmesan, salt, pepper, and optional thyme. Cool completely before use — sauce thickens further as it cools.

Heavy cream

200 g

Garlic cloves, finely minced or confit8–10 cloves

30 g

Parmigiano-Reggiano, finely grated

50 g

Fine sea salt

2 g

Black pepper

1 g

Fresh thyme leavesOptional

1 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the garlic cream thin and cover with the mozzarella.
BeforeScatter the chicken, bacon and onion evenly over the cheese.
AfterDrizzle the ranch over in thin lines and scatter the chives.

Shopping list

For 1 pie

Heavy cream200 g

Garlic cloves, finely minced or confit30 g

Parmigiano-Reggiano, finely grated50 g

Fine sea salt2 g

Black pepper1 g

Fresh thyme leaves1 g

Low-moisture whole-milk mozzarella180 g

Cooked chicken, diced or shredded120 g

Bacon, cooked until just crisp, chopped40 g

Red onion, thinly sliced20 g

Ranch dressing25 g

Chives, sliced3 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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