Preheat oven to 475°F (follow the directions on the back of the pre-made pizza dough). Line a large baking sheet with parchment paper. See note below.
Add olive oil to a small sauté pan and cook the diced chicken until browned. Season the diced chicken over the sauté pan with the garlic herb seasoning, salt and pepper, and minced garlic for 1-2 minutes.
Sprinkle some flour on a dough mat. Roll the dough to a 16x11 rectangle. Spread the ranch dressing on the dough. Be sure to leave about a 1-inch border around the edge so that when it rolls the toppings are not spilling out.
Add the diced chicken, cooked bacon, red onion, and tomato on top. Lightly drizzle olive oil on top and sprinkle freshly ground pepper. Optional: Sprinkle red pepper flakes and garlic powder for additional flavor. Top with the shredded mozzarella cheese.
Roll the long side of the pizza dough rectangle into a log. Tuck in the ends under the chicken bake. Transfer to the lined baking sheet.
Brush the melted butter on top of the dough and cut diagonal slits spaced 2-3 inches apart. Bake for 8-10 minutes. See note below.
After baking, let it cool for 3-4 minutes. Remove from the baking sheet so that the bottom doesn't get overcooked. Serve with additional ranch dressing if desired. Enjoy!