BBQ Ranch Chicken Flatbread Pizza
A delicious fusion of barbecue and ranch flavors on a crispy flatbread base, topped with grilled chicken and fresh toppings.
Equipment
- 1 Baking Sheet
- 1 brush for olive oil
- 1 oven preheated to 400°F
Ingredients
Base Ingredients
- 2 large flatbreads
- 1 tbsp olive oil
Toppings
- 1 cup grilled chicken diced
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced red onions
- 1/2 cup cherry tomatoes halved (optional)
- 1/4 cup chopped fresh cilantro
Instructions
Preparation
- Preheat the oven to 400°F. Place the flatbreads on a baking sheet and brush them lightly with olive oil.
- Spread a thin layer of barbecue sauce over each flatbread, leaving a small border around the edges.
- Evenly distribute the diced grilled chicken, sliced red onions, and halved cherry tomatoes over the barbecue sauce. Drizzle ranch dressing over the top, then sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
Serving
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before slicing and serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven for best results.
Notes
Pro Tips: For a crispier crust, pre-bake the flatbread for a few minutes before adding toppings. Ingredient Substitutions: Use gluten-free flatbreads for a gluten-free version. How to Serve: Serve hot, garnished with fresh cilantro. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the toppings ahead of time and store separately until ready to bake.