1 pound of pizza dough
1 tablespoon olive oil
1 boneless, skinless chicken breast, cubed
2 teaspoons spicy Montreal steak seasoning
1/2 cup barbecue sauce, divided (we use Sweet Baby Ray’s) plus more for drizzling
1/4 ranch dressing, plus more for drizzling
1 1/2 cups Mexican blend shredded cheese (or whatever you like – Monterey Jack or cheddar, etc)
Preheat oven to 375 degrees. Roll out pizza dough into a circle (for a pizza stone – you can also do this on 11×18 baking sheet, then you’ll need to roll out a rectangle). While your pizza stone is getting hot in your oven, start making your chicken. Add a tablespoon of olive oil to a medium skillet and heat over medium heat. Add chicken and grill seasoning and cook until done throughout. Take off heat and add 1/4 cup barbecue sauce to the chicken,stir until combined and set aside.
In a small bowl, mix the other 1/4 cup barbecue sauce with the ranch dressing. Once your oven is preheated, remove your pizza stone and place your rolled out dough on top. Top pizza dough with your barbecue sauce/ranch dressing mix leaving about an inch border around the edge. Top with chicken and cheese. Drizzle extra barbecue sauce and ranch dressing across the entire pizza. Bake for 15-20 minutes until cheese is melted and the pizza dough crust is a golden brown.