I’m not normally a big bacon person, unless it’s turkey bacon. But combining fatty bacon with chicken breast and ranch, yeah, I can get down with that. The Chicken Bacon Ranch Sub from Subway has been a long time favorite of mine. Then, the other day Chris, Sydnee and I went a really awesome sports bar/restaurant and ordered Spicy Italian Subs, and they came on pizza crusts folded in half. What a genius idea?! It’s kind of like a pita, but so much better.
I took their novel idea and made my own version of this one of a kind sub, chicken bacon ranch pizza sub. These bad boys are filling, messy and delicious. I wanted to eat the whole thing so bad, but I couldn’t manage.
I will warn you; this took a long time and had lots of steps. Also, turning crispy pizza crust into a sandwich and trying to broil it was a bit more difficult than I imagined. But it was so worth it. I felt like our kitchen table should have been made of brushed steel and surrounded by flatscreen tvs and neon lights. This is upscale bar food, best served with this Bloody Mary.
I was about half way through making these when I finally tried my ranch sauce, and my heavens, the minute it touched my lips it was like kissing an angel. Sorry if that sounds like bragging, but it’s deserving considering the rich, complex flavor of this sauce. I plan to add it to a few pasta dishes and maybe even layer it in a casserole or something in the future. So even if you don’t keep the whole sub recipe, be sure to keep the sauce recipe on hand.
Chicken Bacon Ranch Pizza Sub Recipe
1 can pizza crust
1 large chicken breast, diced
1/2 cup sliced red onion
1/3 cup fresh parsley, chopped
1 roma tomato, thinly sliced
3 tbsp. olive oil, divided
2 tbsp. grated parmesan
1 cup mozzarella, shredded
salt and pepper to taste
1/4 cup butter
1.5oz. cream cheese
1 tsp. minced garlic
1/2 pint heavy cream
salt and pepper to taste
1/4 cup parmesan
1/2 packet Hidden Ranch Dip mix
Fry up your bacon on medium high heat until crispy and set aside.
Add 2 tablespoons of olive oil to a medium frying pan. Add diced chicken, salt, and pepper and cook thoroughly. Set aside.
Preheat oven to 425.
In a medium saucepan melt butter. Add cream cheese and stir until mostly melted (there may be some small chunks). Add heavy cream, garlic, salt, pepper and parmesan. Bring to a boil then reduce to a simmer and add ranch mix, stirring frequently. Remove from heat and set aside.
Open can of pizza crust and cut into two even pieces. Roll out to about 1/4 inch (I made mine round, you could also make them rectangular).
Place pizza crust on parchment lined baking sheet. Brush remaining olive oil on top of pizza crust and sprinkle with parmesan, salt, and pepper.
Bake for 8-9 minutes or until crust is just barely done.
Remove from oven and spread sauce generously over each crust. Sprinkle mozzarella over sauce. Divide chicken and bacon evenly and place on one side of each crust. Top the chicken and bacon with onions, parsley and tomato.
Turn oven to broil on high.
Fold pizza crust in half. Poke wooden or metal skewers through side of the crust to keep it upright and together (somewhat).
Return to oven and broil for 5 minutes.
Remove from oven and allow to cool for 3-5 minutes. Cut each crust in half and serve warm.
I hope you enjoy this recipe and lick you fingers before commenting.. but please feel free to comment with your thoughts. And don’t forget to be a good friend and share this on social media.