BBQ Ranch Chicken Flatbreads
with Double Cheese
In our humble opinion, flatbread over 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). It's 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Long Green Pepper
(Contains Sesame, Wheat)
Chopped Chicken Breast
(Contains Eggs, Milk)
White Cheddar Cheese
Not included in your delivery
• Place a baking sheet on top rack (two 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, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over. Season with salt and pepper. Carefully place flatbreads on preheated sheet. (For 4 servings, divide flatbreads between two preheated sheets. Toast on top and middle racks, swapping rack positions halfway through toasting.) • Toast on top rack until golden brown and crisp, 3-4 minutes.
• Evenly top toasted 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.
Chicken is fully cooked when internal temperature reaches 165°.