California Chicken Flatbread with Chipotle-Ranch Drizzle
Tossed Green Salad
Ingredients
- 6 slices bacon, chopped
- ¾ lb boneless, skinless chicken breasts
- 1 (13.8-oz) can refrigerated pizza dough
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 small red bell pepper, chopped
- ½ small red onion, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 small avocado, chopped
- ½ cup Ranch dressing
- ½ tsp ground chipotle chile pepper
Instructions
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper. Cook chicken in hot drippings over medium heat until done. Thinly slice.
- Unroll pizza dough, and press onto a lightly greased large pan. Sprinkle with cheese, chicken, bacon, bell pepper, and onion.
- Bake 15 to 20 minutes or until cheese is melted and crust is lightly browned. Sprinkle with cilantro and avocado.
- Stir together dressing and chipotle pepper; drizzle over flatbread.
Side Dish Ingredients
- ½ (12-oz) pkg classic salad mix
- 1 Roma tomato, chopped
- ¼ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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