Bacon Chicken Ranch Flatbread
Servings: 2 servings
Ingredients
- 1 Flatbread - we used Joseph’s Lavash Bread, measures about 13x9 inches
- ¼ cup Ranch dressing
- 1 ¼ cups Colby Jack Cheese - shredded.
- ½ cup Chicken - cooked, shredded
- ¼ Red onion - thinly sliced
- 4 Bacon strips - cooked and diced
Instructions
- Preheat the oven to 450 degrees F.
- Put the flatbread on a baking sheet.
- Spread the ranch dressing over the flatbread with a sauce brush, keeping a little edge clear of dressing.
- Spread the cheese over the ranch dressing.
- Sprinkle the chicken around the flatbread, then the red onion. Sprinkle bacon over the top.
- Transfer the baking sheet to the oven, and bake for 7-9 minutes, until the cheese is melted.
Notes
- Use a pizza stone or preheated baking sheet to enhance bottom crispiness.
- Spread ranch dressing under the cheese to prevent sogginess and lock in flavor.
- Layer chicken and bacon on top of the cheese so they crisp slightly during baking.
- Blend cheeses like mozzarella (for melt), cheddar (for sharpness), and Parmesan (for depth).
- Avoid pre-shredded cheese for better melt and texture.
- Cook bacon separately until just crispy to avoid chewiness.
- Brush a little bacon fat on the flatbread edges before baking for added flavor.
- Add fresh toppings after baking such as chopped green onions, parsley, or a drizzle of ranch.