In Good FlavorThis Chicken Bacon and Pear Pizza is loaded with tender chicken, crispy bacon, sweet pears, savory onion, creamy white sauce, and melty cheese, all baked on a golden pizza crust. Finished with a drizzle of aged balsamic glaze, if desired, it’s the perfect balance of sweet and savory flavors. Easy to make and full of flavor, it’s perfect for pizza night, busy weeknights, or casual entertaining.
A friend once told me this was the best pizza he’d ever had. I can’t say for sure, but I do know it’s incredibly delicious. Every bite is packed with flavor—from the tender, savory chicken and crispy, salty bacon to the sweet, juicy pears and mildly sweet onion. Add in a creamy white sauce and plenty of gooey, melty cheese, and it’s easy to see why this pizza is such a crowd-pleaser.
For an easy shortcut, you can use a store-bought dough rolled out at home, or keep it super simple with a ready-to-bake store-bought pizza crust. Either way, this pizza comes together quickly, especially when using leftover or rotisserie chicken and pre-cooked bacon. It’s perfect for busy weeknight dinners, pizza night, game day, or casual get-togethers.
Ingredients needed:
- Pizza dough—use store-bought pizza dough, pre-packaged pizza crust, or make your own. Go with whatever you prefer or have time for.
- Chicken—this recipe shows you how to cook chicken tenderloin, but you can use leftover or rotisserie chicken instead.
- Bacon—this recipe shows you how to cook the bacon, but feel free to substitute with pre-cooked bacon.
- Pear—canned pears work wonderfully, but you can use fresh, juicy, and sweet pears. I don’t have easy access to fresh pears where I live.
- Onion—freshly chopped.
- Shredded cheese—I recommend grating your own cheese for the best melt and texture. Freshly grated cheese melts more smoothly, while pre-shredded varieties contain anti-caking agents that can keep them from melting as well. Mozzarella is used in this pizza recipe, but feel free to combine it with Monterey Jack, fontina, or provolone.
- Plain Greek yogurt—provides creaminess to the base of the white sauce.
- Mayonnaise—adds richness to the white sauce.
- Grated Parmesan cheese—provides a cheesy flavor to the white sauce.
- Garlic powder, salt, and black pepper—for seasoning.
Recipe highlights:
- Stretch the pizza dough into a 12 to 14-inch crust. Poke it all over with the tines of a fork. Par-bake the crust for 7 minutes at 425° F.
- Drain the pears and cut the thick slices in half lengthwise. Pat them dry with paper towels.
- Combine a generous 1/8 teaspoon each of salt, pepper, garlic powder, onion powder, and paprika. Spread it over the chicken tenders. Set aside.
- Cook the bacon pieces over medium to medium-high heat until evenly browned and crispy. Transfer the bacon to a paper-towel-lined plate.
- Cook the chicken over medium heat for 3-4 minutes per side. Remove from the skillet, and cut into small bite-sized pieces.
- Sauté the onion for 3 minutes.
- In a bowl, combine yogurt, mayonnaise, Parmesan cheese, salt, pepper, and garlic powder to make the white sauce. Blend thoroughly.
- Add the toppings to the pizza as follows: start with the white sauce, then 2/3 of the mozzarella, followed by the chicken and bacon, then the onion and pear, and finish with the remaining mozzarella.
- Bake the pizza at 425° F for 15 minutes or until the crust is golden brown and the cheese is melted.
- Detailed instructions are in the recipe card below.
Serving suggestion:
While this pizza is delicious on its own, a drizzle of aged or regular balsamic glaze just before serving takes it to another level. The sweet, tangy flavor beautifully balances the richness of the creamy sauce, cheese, and bacon. Combined with the pears, the balsamic adds a touch of sophistication that makes this pizza feel extra special.
Shortcuts:
I used store-bought pizza dough that needs shaping, along with uncooked chicken and bacon, but you can easily save loads of time with a few shortcuts. Try using a ready-to-bake pizza crust, leftover or rotisserie chicken, and packaged precooked bacon. You can get the pizza in the oven in 15 minutes!
How to store and reheat:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. For best freshness, wrap each slice individually, then place it in an airtight container or freezer bag before freezing. You can reheat it directly from frozen in a toaster oven or conventional oven.
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Chicken Bacon and Pear Pizza
Description
This Chicken Bacon and Pear Pizza is loaded with tender chicken, crispy bacon, sweet pears, savory onion, creamy white sauce, and melty cheese, all baked on a golden pizza crust. Finished with a drizzle of aged balsamic glaze, if desired, it’s the perfect balance of sweet and savory flavors. Easy to make and full of flavor, it’s perfect for pizza night, busy weeknights, or casual entertaining.
Ingredients
Instructions
- Preheat the oven to 425° F. Lightly grease a pizza pan with a neutral oil or coat with cooking spray.
- Place the pizza dough on the pizza pan, and stretch it into a 12 to 14-inch crust. Poke it all over with the tines of a fork, avoiding the outer one-inch rim.
- Par-bake the crust for 7 minutes, then remove from the oven and set aside.
- Meanwhile, drain the pears well. Cut the thick slices in half lengthwise, then pat them dry with paper towels. Set aside.
- Combine a generous 1/8 teaspoon each of salt, pepper, garlic powder, onion powder, and paprika. Spread it over the chicken tenders.
- Place the bacon pieces in a skillet over medium to medium-high heat. Let them brown on the bottom for a few minutes before turning them over. Continue cooking, turning the bacon over until it is evenly browned and crispy. Transfer the bacon to a paper-towel-lined plate. Pour out most of the fat into a small bowl, leaving a little behind.
- With the skillet over medium heat, add the chicken tenders. Cook them for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it cool for a few minutes, then cut into small bite-sized pieces.
- Meanwhile, add the onion to the skillet over medium heat (add a little bacon fat if the onion sticks). Sauté for 3 minutes, then remove it from the pan.
- To make the white sauce, add yogurt, mayonnaise, Parmesan cheese, and the remaining 1/8 teaspoon each of salt, pepper, and garlic powder to a bowl. Blend well.
- Spread the sauce over the pizza—use only as much as needed, based on the crust’s width. Layer the toppings, starting with 2/3 of the mozzarella, followed by the chicken and bacon, then the onion and pear, and finish with the remaining mozzarella.
- Bake the pizza for 15 minutes or until the crust is golden brown and the cheese is melted.
- Serve as is or with a drizzle of balsamic glaze.
- Makes 4 servings.
Note:
- Tip for working with pizza dough: let it sit at room temperature, rub or brush it with olive oil, then loosely cover it with a damp cloth or plastic wrap for 30-60 minutes to bring it to room temperature. Taking the chill off the dough makes it easier to work with and shape.
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