Chicken Bacon Pickle Pizza
Pickle pizza is layered with creamy dill pickle ranch, melted mozzarella, tangy pickle slices, rotisserie chicken, and crispy bacon, all baked on a sheet of Hawaiian rolls. The soft rolls create the perfect pull-apart crust
Servings: 8 slices
Ingredients
Dill Pickle Ranch Base
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- ½ packet ranch seasoning 0.5 oz
- ½ tsp black pepper
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives diced
- ⅓ cup diced pickles + splash of juice
Pizza Assembly
- 24-count pack King’s Hawaiian sweet rolls
- 5 tbsp butter partially melted
- 3 cloves garlic minced (or ¾ tsp garlic powder)
- 1 tsp dried parsley flakes
- 2 cups shredded mozzarella cheese
- 12-15 dill pickle slices
- ⅔ cup rotisserie chicken diced
- ⅓ cup cooked bacon bits
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- In a bowl, combine mayonnaise, sour cream, ranch seasoning, black pepper, dill, chives, diced pickles, and a splash of pickle juice. Stir until smooth.
- Place the Hawaiian rolls in a baking dish or on a baking sheet without separating them.
- Press down gently in the center of the rolls to create a shallow pizza crust with raised edges.
- Mix melted butter with garlic and parsley. Brush the outer edges of the rolls with the garlic butter.
- Bake the crust for 10 minutes in the oven. Use the spatula to re-flatten the center of the rolls, reinforcing the shallow pizza crust with raised edges.
- Spread the dill pickle ranch sauce over the flattened center of the rolls. Set aside the remaining ranch for dipping the pizza.
- Sprinkle mozzarella evenly over the sauce.
- Arrange pickle slices across the cheese, then add diced chicken and bacon.
- Bake for 15–18 minutes until the cheese is melted and the edges of the rolls are golden brown. Place foil on the edges of crust to ensure they don't brown too quickly.
- Remove from the oven and sprinkle Parmesan cheese on top. Slice with a pizza cutter and serve.