Low Sodium Chicken Bacon Ranch Pizza
Indulge in the bold flavors of this **Low Sodium Chicken Bacon Ranch Pizza**, a healthier twist on a classic favorite that doesn’t skimp on taste. Made with whole wheat pizza dough and topped with juicy, seasoned chicken breast and no-salt-added crispy bacon, this pizza delivers on satisfaction while keeping sodium levels in check. The creamy, homemade low-sodium ranch sauce is enriched with a touch of unsalted butter and broth, offering a luscious base that harmonizes perfectly with gooey mozzarella and sharp cheddar cheese. Juicy cherry tomatoes add a burst of sweetness, while fresh green onions and parsley provide a vibrant, herbaceous finish. With just 30 minutes of prep and 20 minutes of baking time, this heart-smart recipe is perfect for any weeknight dinner or casual gathering. Savor this guilt-free, cheesy delight that caters to your taste buds and your health goals!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 1 tablespoon Olive oil
- 1 cup Boneless, skinless chicken breast
- 4 slices No salt added bacon
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low sodium chicken broth
- 2 tablespoons Low sodium ranch seasoning
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 1 cup Cherry tomatoes
- 1 cup Green onions, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 450°F (230°C).
Roll out the pizza dough on a lightly floured surface to your preferred thickness and shape.
Transfer the dough to a pizza stone or baking sheet lightly brushed with olive oil.
In a skillet over medium heat, cook the chicken breast until fully cooked and no longer pink. Remove and set aside to cool, then dice into small cubes.
In the same skillet, cook the bacon slices until crispy. Remove from the pan and set on paper towels to drain excess fat. Once cooled, crumble the bacon.
In a small saucepan, melt the unsalted butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until golden brown.
Slowly whisk in the low sodium chicken broth until smooth and thickened.
Stir in the low sodium ranch seasoning until fully incorporated. Remove from heat and let the sauce cool slightly.
Spread the ranch sauce evenly over the prepared pizza dough.
Top with the cooked chicken cubes and crumbled bacon slices.
Sprinkle shredded mozzarella and cheddar cheeses over the toppings.
Slice the cherry tomatoes in halves and arrange them on top of the cheese.
Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and allow it to cool for a few minutes.
Garnish with chopped green onions and fresh parsley before slicing and serving.
Nutrition Facts
Calories |
3171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 14.3 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1931 mg | 149% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
