Picture this: the scent of sizzling bacon mingling with toasted garlic, the golden crust of a pizza just pulled from the oven, and the cool, creamy slices of avocado waiting to crown it all. This isn’t just any pizza—it’s an Avocado and Bacon Pizza with Ranch Drizzle, a masterpiece of textures and flavors that’ll make you forget all about takeout. Imagine biting into that crispy-edged crust, the melty mozzarella giving way to smoky bacon, bright tomatoes, and that luscious avocado, all tied together with a tangy homemade ranch drizzle. It’s the kind of meal that feels indulgent yet fresh, rich yet balanced. And the best part? You can make it at home, no fancy skills required.
Why This Recipe Works
- That crust, though: Par-baking is the game-changer here—no sad, soggy bottoms allowed.
- Flavor fireworks: Smoky bacon and cool avocado are a match made in heaven.
- Ranch royalty: Skip the bottle—this homemade drizzle is creamy, herby, and downright addictive.
- Make it yours: Swap ingredients to fit your mood or dietary needs.
The Story Behind the Sauce
This pizza is a nod to California’s laid-back, flavor-forward cuisine—where fresh avocados meet comfort food in the best possible way. It’s the kind of dish that feels equally at home on a weeknight dinner table or at a weekend gathering with friends.
Essential Ingredients & Tools
Ingredients for the Dough & Base
- 1 lb (450g) pizza dough (store-bought or homemade, but let it relax at room temp—it’ll be easier to work with)
- 2 tbsp olive oil (half for brushing, half for garlic-infused goodness)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1 1/2 cups shredded mozzarella (low-moisture for that perfect melt)
- 1 cup cooked bacon, chopped (about 6–8 slices of crispy, salty heaven)
Ingredients for Fresh Toppings
- 1 large ripe avocado, sliced (tossed with a little lemon juice to keep it vibrant)
- 1/2 cup cherry tomatoes, halved (for bursts of juicy sweetness)
- 1/4 small red onion, thinly sliced (optional, but adds a nice bite)
- 2 tbsp fresh cilantro or parsley (because green confetti makes everything prettier)
Ingredients for the Ranch Drizzle
- 1/4 cup mayonnaise (the creamy backbone)
- 2 tbsp sour cream or Greek yogurt (for tang)
- 1–2 tbsp buttermilk or milk (to thin it to drizzle perfection)
- 1 tsp fresh dill (or 1/2 tsp dried)
- 1 tsp fresh chives (or 1/2 tsp dried)
- 1/2 tsp garlic powder (because we’re not messing around)
- 1/4 tsp onion powder (for depth)
- 1/2 tsp lemon juice (brightens it all up)
- Salt and black pepper to taste (season with abandon)
Tools You’ll Need
- Baking sheet or pizza stone (a stone gives you that pro-level crisp)
- Parchment paper (for easy maneuvering)
- Rolling pin (optional, but helpful if you’re not a dough-stretching pro)
- Small bowl and whisk (for that ranch magic)
- Pizza cutter or sharp knife (for slicing with authority)
Serves: 3–4 | Prep: 20 min | Cook: 12–15 min | Total: 35–40 min
How to Make Avocado and Bacon Pizza with Ranch Drizzle
- Preheat and prep: Crank your oven to 475°F (245°C)—this high heat is your ticket to a crispy crust. Let your dough sit out for 30 minutes to relax; it’ll stretch like a dream instead of fighting you.
- Whip up the ranch: In a small bowl, whisk together the 1/4 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1–2 tbsp buttermilk or milk, 1 tsp fresh dill, 1 tsp fresh chives, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp lemon juice until smooth. Pop it in the fridge for 30 minutes to let the flavors get cozy. That lemon juice? It’s not just for taste—it keeps the avocado from turning brown.
- Prep the toppings: Cook your 1 cup bacon until it’s crispy but not brittle (it’ll crisp up more in the oven). For the avocado, toss those slices with lemon juice—it’s like a little shield against browning.
- Shape the dough: On a floured surface or parchment, gently stretch the 1 lb (450g) pizza dough into a 12–14″ circle. Use your knuckles to avoid tearing, and press the edges to create a raised border (that’s your cornicione, fancy pizza term alert). Poke the center with a fork to keep it from puffing up like a balloon.
- Par-bake the crust: Brush the edges with 1 tbsp olive oil for that golden glow. Bake for 5–7 minutes until it’s pale but firm—this step is the secret to avoiding a soggy disaster.
- Layer and bake: Brush the par-baked crust with garlic-infused oil (just heat the 2 cloves minced garlic in 1 tbsp olive oil for 30 seconds). 1 1/2 cups shredded mozzarella goes on first—it’s like a moisture barrier—then the 1 cup cooked bacon. Bake for 7–10 minutes until the cheese is bubbly and the crust is golden.
- The grand finale: Pull the pizza out and immediately add the cold toppings—1 large avocado, sliced, 1/2 cup cherry tomatoes, halved, and 1/4 small red onion, thinly sliced. Drizzle that ranch in zigzags like you’re Jackson Pollock, and sprinkle with 2 tbsp fresh cilantro or parsley for a fresh finish.
Pro Technique
Par-baking: Your Crust’s Best Friend
Par-baking is the unsung hero of homemade pizza. That initial bake drives off steam, creating a barrier against sogginess. For next-level results, use a pizza stone or steel preheated for an hour—it mimics a wood-fired oven’s intense heat. No stone? Flip a baking sheet upside down in the oven for better air flow.
Topping Timing is Everything
Adding avocado after baking keeps it creamy and green. If you like it warm, pat the slices dry and add them during the last 2 minutes. For bacon, reserve half to sprinkle on top post-bake for extra crunch. And always blot those tomatoes—no one wants a watery pizza.
Chef’s Wisdom
The Soggy Crust Solution
The cardinal sin of pizza? Overloading with wet toppings. Always pre-cook high-moisture veggies like mushrooms. Low-moisture mozzarella is your friend, and a sprinkle of Parmesan under the main cheese adds an extra moisture barrier.
Avocado’s Nemesis: Air
Avocado browns because of oxidation. Lemon juice is your ally here—it lowers the pH and slows the browning. For prep-ahead slices, store them in lemon water in an airtight container.
Storage & Freshness Guide
Serve It Right Away
This pizza is at its peak fresh out of the oven. If you must wait, leave it on a wire rack (no plate!) to keep the crust crisp.
Leftovers? Yes, Please
Store leftovers airtight in the fridge for up to a day. Reheat in a 350°F (175°C) oven for 5–10 minutes directly on the rack to revive the crispness. For single slices, a toaster oven is your best bet.
Prep Ahead Like a Pro
Dough can chill in the fridge for up to 2 days—just let it come to room temp before shaping. Ranch keeps for 3 days; if it thickens, whisk in a splash of milk. Cooked bacon freezes beautifully—reheat in a skillet to bring back the crisp.
Nutrition Profile
This pizza is a balance of protein, healthy fats, and fiber. Avocado brings heart-healthy monounsaturated fats, bacon adds savory depth, and the ranch offers probiotics if you use Greek yogurt.
| Nutrient | Amount per serving |
|---|---|
| Calories | ~680 |
| Protein | ~24g |
| Carbohydrates | ~58g |
| Fat | ~42g |
| Fiber | ~6g |
Ingredient Variations and Their Impact
Cauliflower Crust
Swap in store-bought cauliflower crust for a lower-carb option. It’s delicate, so handle with care and par-bake longer (10 mins). Boost flavor with a tablespoon of nutritional yeast.
Smoked Gouda
Replace half the mozzarella with smoked gouda for a rich, buttery twist. Add a pinch of smoked paprika to the ranch for double the smokiness.
Tempeh Bacon
For a vegetarian version, use marinated tempeh strips pan-fried until crispy. Brush with maple syrup before frying for a sweet-smoky kick.
Vegan Ranch
Use plant-based mayo and coconut yogurt. Thin with almond milk if needed, and add a teaspoon of miso paste for depth.
Prosciutto
Swap bacon for prosciutto, added after baking. Its delicate saltiness pairs beautifully with avocado. Drizzle with balsamic glaze for a sweet-tart contrast.
Perfect Pairings
Complementary Dishes
- Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the pizza’s richness. Serve it on the side or right on top for extra crunch.
- Garlic Knots: Got extra dough? Brush it with garlic butter, bake, and dip into leftover ranch. No regrets.
Drinks
- Crisp Lager: A cold pilsner or helles lager cleanses the palate with its bubbly, mild bitterness.
- Sparkling Lemonade: For a non-alcoholic option, the citrusy fizz mirrors the ranch’s tang and keeps things refreshing.
Something Sweet
- Mango Sorbet: Tropical sweetness and icy texture contrast the pizza’s savory warmth.
- Dark Chocolate Almonds: A handful gives you crunch and a bittersweet finish without overpowering the meal.
FAQs
- Q: Can I use store-bought ranch?
A: Sure, but homemade is fresher and more flavorful. Thin bottled ranch with milk for drizzling. - Q: How do I prevent a soggy crust?
A: Par-bake, use low-moisture cheese, and add wet toppings (like avocado) after baking. - Q: Can I grill this pizza?
A: Absolutely! Par-bake the dough on the grill, then add toppings and finish with the lid closed.
Avocado and Bacon Pizza with Ranch Drizzle: A Love Letter to Crispy, Creamy Goodness
Try this Avocado and Bacon Pizza with Ranch Drizzle for the ultimate crispy, creamy, and smoky combo. Perfect for pizza night—get the recipe now!
Ingredients
For the Dough & Base
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1 lb pizza dough (450g)
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2 tbsp olive oil
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2 cloves garlic (minced)
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1 1/2 cups shredded mozzarella
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1 cup cooked bacon (chopped)
For the Fresh Toppings
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1 large ripe avocado (sliced)
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1/2 cup cherry tomatoes (halved)
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1/4 small red onion (thinly sliced)
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2 tbsp fresh cilantro or parsley
For the Ranch Drizzle
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1/4 cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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1–2 tbsp buttermilk or milk
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1 tsp fresh dill
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1 tsp fresh chives
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1/2 tsp garlic powder
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1/4 tsp onion powder
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1/2 tsp lemon juice
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Salt and black pepper (to taste)
Instructions
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Preheat oven to 475°F (245°C). Let dough rest at room temp for 30 minutes.01
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Whisk ranch ingredients together and chill for 30 minutes.02
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Cook bacon until crispy. Toss avocado with lemon juice.03
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Stretch dough to a 12–14" circle on floured surface. Dock center with a fork.04
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Brush edges with olive oil and par-bake for 5–7 minutes.05
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Brush crust with garlic oil, add cheese and bacon, bake for 7–10 minutes.06
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Top with avocado, tomatoes, onion, drizzle ranch, and garnish with herbs.07
