Colin Wingerter

Dough: Combine yeast and warm water, then pour into the rest of your dough ingredients. Mix until a shaggy dough forms. Transfer to a floured surface and knead for 10-15 minutes. Transfer to a bowl greased with olive oil, cover, and let rise for 1-2 hours. When ready, deflate the dough. Lightly spread melted butter all over your cast iron pan, then spread out the dough, inching the edges up the side to form a frisbee shape.

Chicken: Season chicken breast. Heat cast iron on medium-high heat with olive oil. Once hot, sear chicken breast on each side until a nice crust forms. Turn heat to medium, add butter and a clove of garlic, and baste until the internal temperature reaches 165°F. Rest for 5 minutes, then cut into chunks.

Bacon: Cook bacon on cast iron on medium-high heat until crispy, then chop into small pieces.

Assemble: Coat the dough in a light layer of olive oil, excluding the sides. Layer on ranch dressing, then mozzarella cheese, followed by the chicken and bacon. Bake at 500°F for about 20 minutes. Top with finely chopped chives and a light drizzle of ranch. Enjoy!