Chicken Bacon Ranch Pizza with Roasted Tomatoes and Zucchini

Makes 1 sheet pan or 9-12 squares

1 (1-pound) package Fantasma's Finest Jalapeño Bacon, use half a package and reserve the remaining strips for another use

1 pound Gerber Chicken Boneless, Skinless Fryer Thighs, diced into 1-inch pieces

1/2 pound small ripe red tomatoes, thinly sliced

2 cups yellow cherry tomatoes, sliced in half

1 cup zucchini slices, halved into moons

1/2 cup thinly sliced red onion

Reserved bacon fat or olive oil

Kosher salt

8 ounces pizza dough (we used Pillsbury Original Pizza Crust)

6 to 8 ounces ranch dressing

1 cup shredded mozzarella cheese

Preheat oven to 400° F.

On a sheet pan fitted with a rack and cook bacon until crisp, about 20-25 minutes. Remove the bacon strips with tongs and blot on paper towel. When cool, crumble the bacon and set aside, reserving 2 tablespoons of the bacon fat.

Add chicken pieces to bacon fat and cook until cooked through. Remove chicken with a slotted spoon and blot on paper towel.

On the sheet pan, place tomatoes, zucchini and onion with a bit of bacon fat and sprinkle with kosher salt. Roast vegetables for 25-30 minutes until the edges begin to char. Remove the vegetables from the oven and allow to cool.

On a cool baking sheet, pat the pizza crust into a rectangle reaching to the edges of the sheet. Par bake the crust for 8 minutes.

Spread ranch dressing across the surface of the dough. Spread vegetables across the pizza in a layer, followed by another chicken and bacon. Cover all ingredients with mozzarella and bake in the oven for another 6 to 10 minutes, or until the edges begin to brown.

Allow pizza to cool for 5 minutes and use a pizza slicer to divide into pieces.