Chicken Bacon Ranch Flatbread Pizzas
By Matt Hussey
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 2–3
- Difficulty
- Easy
Ingredients
- 2–3 cooked chicken thighs, chopped
- 4–5 strips of ready-to-eat bacon (or cooked regular bacon), chopped
- 4 naan flatbreads
- ½ cup jalapeño ranch or regular ranch dressing
- 16 oz shredded mozzarella cheese
Directions
- If using precooked bacon, warm it briefly on a griddle. Then chop into bite-sized pieces.
- Chop the cooked chicken thighs and set aside.
- Place naan bread on a hot griddle and warm both sides. Flip so the flat side is down (textured side facing up).
- Spread a generous layer of ranch dressing on the textured side of each naan. Top with shredded mozzarella, chopped chicken, and bacon.
- Add a splash of water to the griddle and cover the flatbreads with a dome or lid. Steam until the cheese is melted and bubbly.
- Remove from heat, slice into pieces, and enjoy!
