Ingredients:

  • 8 individual Mini Naan Bread or Small Flatbreads
  • 1/2 cup Quality Ranch Dressing (plus 2 Tbsp for garnish)
  • 1/2 tsp Dried Dill
  • 1/4 tsp Garlic Powder
  • 5 cups Pre-cooked Chicken Breast, shredded or diced
  • 6 strips Bacon, crispy cooked and crumbled
  • 5 cups Low-Moisture Mozzarella Cheese, shredded
  • 1/2 cup Sharp Cheddar Cheese, shredded
  • 1 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Chives, snipped

Instructions:

  1. Preheat Oven: Set the oven to 425°F (220°C). Line two standard baking sheets with parchment paper.
  2. Prep Toppings: Shred or dice the pre-cooked chicken. Ensure the bacon is crispy cooked and crumbled.
  3. Mix the Ranch Base: In a small bowl, combine 1/2 cup of ranch dressing with the dried dill and garlic powder. Stir well until homogenous.
  4. Combine Cheeses: Mix the shredded mozzarella and cheddar cheeses together in a separate bowl.
  5. Prepare Bases: Place the 8 flatbreads or mini naan on the prepared baking sheets.
  6. Apply Sauce: Spread a generous spoonful of the seasoned ranch mixture evenly over each flatbread base, leaving a small 1 cm border for the crust.
  7. Layer Toppings: Evenly distribute the shredded chicken over the ranch sauce on all 8 bases.
  8. Add Cheese: Sprinkle the combined cheese mixture over the chicken, ensuring full coverage.
  9. Scatter Bacon: Top the cheese layer with the crumbled bacon pieces.
  10. Bake: Place the baking sheets in the preheated oven. Bake for 10–12 minutes, or until the cheese is melted, bubbly, and the edges of the flatbread are lightly golden and crisp.
  11. Drizzle and Garnish: Once removed from the oven, immediately drizzle the remaining 2 tablespoons of plain ranch dressing over the hot pizzas.
  12. Serve: Sprinkle the pizzas with the fresh chopped parsley and snipped chives. Let cool for 1 minute, then serve immediately.