Chicken and Ranch Thin and Crispy Pizza
Breville Test Kitchen

Breville Test Kitchen

Chicken and Ranch Thin and Crispy Pizza

Chicken and ranch have long been best friends, but when they top a pizza, your talkin' serious cowboy flavor. The Pizzaiolo rounds up a thin, crisp crust topped with layers of chicken, cheese, bacon n’ ranch.…howdy to that!
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

4 hrs total time

1 hr active time


Makes 4



For the Essential Thin and Crispy Pizza Dough

  • bread flour icon
    2 cups (10½ oz) bread flour

    plus extra for dusting

  • semolina icon
    ⅓ cup (2 oz) semolina

    plus extra to sprinkle

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • warm water icon
    6¾ fl oz warm water
  • extra-virgin olive oil icon
    1½ tbsp extra-virgin olive oil

For the white sauce 

  • unsalted butter icon
    2½ oz unsalted butter


  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • milk icon
    2½ cups (10 fl oz) milk
  • whole grain mustard icon
    1 tbsp whole grain mustard
  • grated parmesan cheese icon
    1 cup (2¾ oz) grated parmesan cheese
  • kosher salt icon
    1 tsp kosher salt

For the pizza

  • boneless and skinless chicken thighs icon
    4 boneless and skinless chicken thighs
  • kosher salt icon
    ¼ tsp kosher salt
  • olive oil icon
    2 tsp olive oil
  • bacon slice icon
    7 oz bacon slices

    diced into approximately ½-inch pieces 

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • fior di latte icon
    10½ oz fior di latte

    thinly sliced

  • ranch dressing icon
    5 tbsp ranch dressing


  • 1To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size. Meanwhile, continue to the next step.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Place the chicken, salt and oil in a bowl and toss to combine. Transfer to a roasting pan lined with foil and cook in an oven preheated to 360°F, for 18 to 20 minutes, or until cooked through. Remove and allow to cool before slicing. Meanwhile, continue to the next step.
  • 4To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
  • 5Turn the dough out onto a lightly floured countertop and divide into 4 even pieces, approximately 5 oz each. Shape each piece into a smooth ball.
  • 6Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 4-inches between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, continue to the next step.
    Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature.
  • 7Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial.
  • 8Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool. 
  • 9Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
  • 10Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 10-inch round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 11Spread ½ cup white sauce evenly over the dough. Scatter with ¼ cup mozzarella, then top with a quarter each of the chicken, bacon and fior di latte. Finish with ¼ cup mozzarella.
  • 12Place the pizza in the oven, press the Timer Dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted.
  • 13Slice and serve drizzled with a little ranch dressing.
Main course

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