Chicken bacon ranch pizza is one of my favorite pizzas and this chicken bacon ranch flatbread pizza tastes just as delicious!

Chicken Bacon Ranch Flatbread Pizza

If you’re in the mood for something fast, but still really satisfying, chicken bacon ranch flatbread is a great choice!

It’s one of those recipes where you don’t need to do a lot, just layer everything on a flatbread and then bake.

The combo of chicken, cheese, and bacon makes it taste like a lot more effort than it actually takes. It makes a great dinner for busy weeknights or even when you need something easy and fun for entertaining.

Ingredients

Flatbreads (naan or store-bought flatbread): Choose naan or go with store-bought flatbread.

Cooked chicken (shredded or diced): You can use leftover chicken, rotisserie chicken, or cook fresh chicken breasts.

Bacon (cooked and crumbled): Crisp up the bacon.

Ranch dressing: Use your favorite store-bought ranch dressing or make your own.

Shredded mozzarella cheese: Mozzarella melts nicely.

Shredded cheddar cheese: Use sharp cheddar for a more intense taste or mild cheddar for a lighter flavor.

Spices & Seasonings: Use garlic powder, onion powder, black pepper, and dried parsley.

Chopped green onions (optional): They’re optional but make a great finishing touch.

How to Make

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the flatbreads on the baking sheet.

Spread the ranch dressing evenly over each flatbread, covering the entire surface.

Sprinkle the shredded mozzarella and cheddar cheese on top of the ranch dressing.

In a small bowl, toss the shredded or diced chicken with garlic powder, onion powder, and black pepper.

Spread the seasoned chicken evenly over the cheese.

Crumble the cooked bacon and sprinkle it over the chicken.

Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden.

Remove from the oven and sprinkle with dried parsley and chopped green onions if desired.

Serve warm and enjoy!

Tips & Tricks

Here’s some tips for making this chicken bacon ranch flatbread.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken instead of cooking some.

Crisp the bacon ahead of time: Cook and crumble the bacon in advance, so it’s ready to sprinkle on top when you assemble the flatbreads.

Try different flatbreads: If you prefer a thinner, crisper base, use regular store-bought flatbread. For a chewier texture, naan works great.

Make your own ranch dressing: If you have extra time, homemade ranch dressing is great.

Add veggies: Include toppings like sliced tomatoes, spinach, or bell peppers.

Use a pizza stone: For an extra crispy bottom, bake the flatbreads on a preheated pizza stone.

Double the recipe: Make a batch of extra flatbreads and freeze them for a quick meal later.

Season the ranch: Add a pinch of cayenne pepper or smoked paprika to the ranch dressing for a bit of spice

Adjust the cheese: Blend different types of cheese, like gouda or pepper jack if you want.

Leftovers/Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

To freeze, wrap the flatbreads tightly in plastic wrap and aluminum foil, then place in a freezer bag for up to 3 months.

Reheat in the oven at 350°F for 8-10 minutes or microwave for 1-2 minutes until hot.