Preheat your oven to 425°F (220°C).

If using a pizza stone, place it in the oven to heat.

On a lightly floured surface, roll out the pizza crust to your desired thickness.

Transfer the rolled crust onto a baking sheet or a preheated pizza stone.

Spread the ranch dressing evenly over the pizza crust, leaving a small border around the edges.

In a mixing bowl, combine the shredded chicken, crumbled bacon, garlic powder, Italian seasoning, salt, and pepper. Mix well.

Distribute the chicken and bacon mixture evenly over the ranch-dressed pizza crust.

Sprinkle the shredded mozzarella cheese on top of the chicken and bacon mixture.

If using, scatter the halved cherry tomatoes and sliced green onions over the pizza.

Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly, and the crust is golden brown.

Remove the pizza from the oven and let it cool for a couple of minutes before slicing.

Cut into 8 slices and serve hot.

Feel free to add other toppings such as bell peppers or olives based on your preference.

For a spicy kick, incorporate jalapeños or a drizzle of hot sauce before serving.

Leftovers can be stored in an airtight container in the refrigerator and reheated for a quick meal.