In our humble opinion, flatbreads > pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours got a little wacky (in the best way possible): topped with tangy-sweet BBQ chicken, mozzarella, white cheddar, and a drizzle of ranch dressing. Basically, everything you want to eat. Can your ’za do that?! Yeah, we didn’t think so.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Long Green Pepper
Chicken Breast Strips
Ranch Dressing(ContainsMilk, Eggs)
White Cheddar Cheese(ContainsMilk)
• Place a lightly oiled baking sheet on top rack (2 lightly oiled baking sheets on top and middle racks for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Core, deseed, and dice green pepper into ½-inch pieces.
• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and 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 pan from heat.
• Meanwhile, carefully place flatbreads on preheated sheet. Drizzle both sides of each flatbread with olive oil and season with salt and pepper. (For 4 servings, divide flatbreads between 2 preheated sheets. Toast on top and middle racks; swap rack positions halfway through baking.) • Toast on top rack until golden brown and crisp, 3-4 minutes.
• Evenly top flatbreads with BBQ chicken mixture, mozzarella, and cheddar. • Return to oven until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. • Divide flatbreads between plates. Drizzle with ranch dressing and serve.