Loaded Chicken Bacon Ranch Flatbread
A savory flatbread topped with chicken, bacon, ranch dressing, and melted cheese.
Ingredients
- 2 large naan or pita bread
- 1.5 tbsp olive oil
- 2 cloves garlic
- 1 tsp Italian seasoning
- 3 cup creamy Ranch dressing
- 1 whole cooked rotisserie chicken
- 10 strips bacon
- 1.5 cup mozzarella cheese
- 1 cup Cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp cracked black pepper
- 150 grams cherry tomatoes
- 15 grams fresh green onions
- 5 grams fresh parsley
Tap an ingredient to check it off as you shop or cook.
Directions
-
1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
-
2
Brush the flatbreads with the olive oil mixed with garlic and Italian seasoning in a single layer on the prepared baking sheet.
-
3
Mix the olive oil mixed garlic and Italian seasoning together in a small bowl, then brush it across the flatbreads.
-
4
Spread 3/8 cup of the creamy Ranch dressing evenly over the flatbread, leaving a small border.
-
5
Toss the cooked cubed chicken in a bowl with the garlic powder, onion powder, salt, and black pepper.
-
6
Distribute half of the shredded mozzarella and Cheddar cheese blend evenly over the Ranch dressing.
-
7
Layer the seasoned chicken cubes, crumbled bacon pieces, and halved cherry tomatoes over the cheese.
-
8
Sprinkle the remaining mozzarella and Cheddar cheese generously across the top of the layered ingredients.
-
9
Bake in the preheated oven for 10-12 minutes, until the crust edges are crispy and the cheese is completely melted and bubbly.
-
10
Drizzle the remaining Ranch or raise oven temp for flatbread, garnish with green onions and parsley, then slice and serve.
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Sign in to rate this recipe
Comments
Save this recipe to your kitchen
Free — keep it, plan your week, and auto-build your grocery list.