Chicken Bacon Ranch Recipe
Ranch, mozzarella, Parmesan, chicken, bacon and tomatoes.
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Ingredients
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Dough / Flatbread base
Protein & toppings
Cheeses
Sauce & finishing
Method
Dough / Flatbread base
Preheat and prep
Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats. Line a baking sheet with parchment paper or lightly oil it.
Brush each flatbread lightly with a thin layer of olive oil (about 1/4 tsp per flatbread) and sprinkle a small pinch of garlic powder and dried oregano over each to flavor the base.
Protein & toppings
Prepare chicken and bacon
If you don't already have cooked chicken, poach, roast, or sauté 2 boneless chicken breasts (about 12–14 oz raw) until cooked through, then shred or cube to measure about 2 cups. Cook bacon until crisp, drain on paper towels, then chop into bite-sized pieces.
Toss the shredded chicken with 1 tablespoon of ranch dressing and a pinch (about 1/8 tsp) of salt and pepper to lightly season and bind.
Halve the tomatoes and pat dry to remove excess moisture so they won't sog the flatbread.
Cheeses
Combine the shredded mozzarella and grated Parmesan in a bowl and toss briefly so the Parmesan is evenly distributed.
Sauce & finishing
Assemble flatbreads
Place flatbreads on the prepared baking sheet or preheated pizza stone. Spread about 3/4 tablespoon of ranch dressing over each flatbread, leaving a 1/2-inch rim. Evenly distribute the mozzarella/Parmesan mixture across the four flatbreads (about 1/2 cup mozzarella + 2 tbsp Parmesan per flatbread).
Top each flatbread with roughly 1/2 cup seasoned shredded chicken, 2 slices worth of chopped bacon, and a few halved tomatoes (about 1/4 cup per flatbread). Lightly drizzle a little olive oil (remaining amount) over toppings if desired.
Bake
Bake in the preheated oven for 8–12 minutes, until cheese is melted, edges of the flatbread are golden and crisp, and toppings are heated through. Rotate once halfway through baking for even browning.
Remove from oven and immediately sprinkle each flatbread with about 1 tablespoon grated Parmesan and a light scatter of chopped fresh parsley. Taste and add a small pinch of salt and fresh ground black pepper if needed.
Let flatbreads rest 2 minutes, then slice each into 4 pieces and serve warm. Optionally serve extra ranch on the side for dipping.