1 large flatbread or naan, or 2 small
2 tablespoons olive oil
2 cup shredded mozzarella cheese (or any other favorite cheese such as Monterrey Jack or Pepper Jack
1 boneless skinless chicken breast, pounded to 1/2 inch thickness
salt and pepper, to taste
2-3 slices cooked bacon, chopped
1/2 avocado, sliced or diced
1/2 red pepper, diced
tablespoon packed cilantro leaves, roughly chopped
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup ranch dressing
1 teaspoon chipotle seasoning
Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.
While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.