This Flatbread is delicious. It is topped with a Garlic Aioli, pepper jack cheese, chicken, bacon, avocado and green onions with a srircha-ranch drizzle. It is perfect for a main dish or an appetizer.This flatbread will serve 6 people depending on how big you cut the pieces.
Course: Main Course
Keyword: flatbread, pizza
Author: Beth, The Butcher's Wife
1Quick and Easy Flatbread Recipesee link below or scroll below to get the recipe
1/2-1cupcooked chicken, diced/chopped
2-3tbspGarlic Aioli Sauce Or Ken’s Steak House Garlic Parmesan dressing*as little or as much as you like
1/2-1cuppepper jack cheese, shredded *mozzarella or Colby jack work great too
2-3green onions, chopped*more to your liking
3-4stripsbacon, cooked and crumbled/chopped*more to your liking
sriracha to taste
To Make the Sriracha-Ranch Drizzle
Mix the ranch with the sriracha sauce to taste. Add more or less sriracha depending on how spicy you like it. This will be drizzled on the top of the flatbread after it bakes. The sauce is just drizzled on top, but you can taste it, so if you dont like heat, add just a little sriracha! Or just drizzle with a plain ranch dressing!
Chicken Bacon Avocado Flatbread
Preheat your oven to 425° F. Line a baking sheet with parchment paper or grease a baking sheet.
Prepare the flatbread according to the recipe directions. A store bought crust is fine too.
After flatbread has cooked the first time (or on your store bought crust), spread the Garlic Aioli on the crust. You do not want it super thick, just lightly spread.*If making a homemade crust, it will bake first, then you will add topping then bake it again. Store bought does not need prebaked- just add the topping and bake it.
Sprinkle the shredded cheese on top, then add the cooked chicken and bacon.
Place the flatbread back in the oven at 425 degrees Fahrenheit and bake for another 10 minutes or until the crust and toppings are done to your liking. You just need the cheese to melt, but you can leave it in longer if you want the crust crunchier and crispier.
After you have removed it from the oven, top with your chopped avocado and green onions. Drizzle with the Sriracha-Ranch dressing (or plain ranch dressing if preferred).
Cut into pieces and enjoy!
This flatbread can be kept for 3-4 days in the fridge and can be reheated on 400 degrees in the oven, or just in your microwave for 15-30 seconds!
You can leave off or add any toppings you wish. If you don't like avocado or green onion, leave them off!
I love the Kraft Garlic Aioli (I am not getting paid to say that) but you can use any garlic aioli or any sauce that you prefer. NOTE: If you cannot find Garlic Aioli a great alternative is Ken’s Steak House Garlic Parmesan dressing! I only use a little bit but it is up to you how much you want spread on it.
The avocado and green onions go on after it bakes, then the sriracha-ranch drizzle is added very last.
The sriracha-ranch delicious adds a bit of a kick to the flatbread so if you don't like heat, or have picky eaters, have each person add their own separately on their own pieces, or just ranch dressing without the sriracha added.
This can serve usually 6 people depending on how big you cut the pieces.