Crispy BBQ Chicken Flatbread with Ranch Drizzle

Forget traditional pizza-these crispy flatbreads are a blank canvas for bold flavors. Topped with tangy-sweet BBQ chicken, a blend of mozzarella and white cheddar and finished with a cool ranch drizzle, they’re everything you crave in a quick weeknight meal.

Ready in just 25 minutes, this recipe uses simple ingredients to create a satisfying dinner that feels special. The golden, crunchy crust holds up to generous toppings, making every bite a perfect balance of savory, creamy and tangy.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1.5 ounce Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet and place on top rack. Wash and dry all produce. Core, deseed and dice the green pepper into 1/2-inch pieces.
2. Pat chicken strips dry with paper towels. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and diced green pepper; season with salt and pepper. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in BBQ sauce, then remove from heat.
3. Carefully place flatbreads on the preheated baking sheet. Drizzle both sides with olive oil and season with salt and pepper. Toast on top rack until golden brown and crisp, 5-7 minutes. Remove from oven.
4. Evenly top flatbreads with the BBQ chicken mixture, mozzarella and cheddar. Return to oven and bake until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. Divide between plates, drizzle with ranch dressing and serve.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just add it to the pan with the peppers and BBQ sauce to warm through.

What can I substitute for ranch dressing?

Try a drizzle of blue cheese dressing, sour cream mixed with herbs or even a squeeze of lime for a different flavor.

Can I make this gluten-free?

Absolutely! Use gluten-free flatbreads and check that your BBQ sauce and ranch dressing are gluten-free.