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overhead shot of slice of chicken and bacon pizza being pulled away

Chicken and Bacon Pizza

This pizza with chicken, bacon and a garlic cream sauce is pizza comfort food 101 and makes for a great change-up to pizza night.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 slices
Calories 385kcal
Author Ryan Beck


No Knead Pizza Dough

  • 250 grams all-purpose flour (2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water


  • 2 chicken breasts, shredded
  • Emeril's Essence seasoning
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 shallot, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream
  • ¼ cup low-sodium chicken stock
  • ¼ teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup freshly grated Parmesan cheese, divided
  • sprinkle of cornmeal


No Knead Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.


  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • If using chicken breasts, heat medium skillet with 1 tablespoon olive oil over medium heat. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
  • In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tablespoon bacon fat.
  • In same skillet over medium heat, add butter. Add shallot and cook for about 2 minutes. Add garlic and cook for another 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
  • Slowly whisk in cream and chicken stock and cook for about 1 minute or until thickened. Add Italian seasoning and ¼ cup Parmesan cheese and stir to combine. Remove from heat and set aside.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Spread a light layer of the garlic cream sauce over the dough, leaving about 1 inch around the edges untouched. Spread the cooked chicken and bacon throughout the pizza. Add the mozzarella, cheddar and remaining Parmesan cheese on top.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.


  • Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
  • Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.


Serving: 1slice | Calories: 385kcal | Carbohydrates: 30g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 72mg | Sodium: 988mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g