Chicken and Bacon Ranch Flatbread Pizza

• 1 (12-inch) flatbread
• 1/2 cup ranch dressing
• 1 cup cooked and shredded chicken
• 1/2 cup cooked and crumbled bacon
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 425°F.
2. 2 Spread 1/4 cup ranch dressing evenly over the flatbread.
3. 3 Top with shredded chicken, crumbled bacon, mozzarella cheese, and Parmesan cheese.
4. 4 Drizzle remaining ranch dressing over the top.
5. 5 Bake for 12 minutes or until cheese is bubbly and edges are crispy.
6. 6 Top with diced red onion and chopped parsley before serving.
7. 7 Season with black pepper to taste.

Equipment

• Baking sheet
• Oven

Variations

• Add sliced tomatoes for a Caprese twist.
• Include jalapeños for a spicy kick.

Substitutions

• Substitute feta cheese for Parmesan for a tangy flavor.
• Use turkey bacon for a leaner option.

Pairings

• Cold beer
• Sparkling water with lemon

Nutrition

Tips

• For extra crispiness, bake the flatbread for 5 minutes before adding toppings.
• Use store-bought rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven for 10 minutes.

Freezing: This pizza does not freeze well due to the moisture content of the toppings.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with garlic bread for extra indulgence.

FAQ