California Chicken Flatbread Recipes

Steps:

• Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
• Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.
• Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.

Steps:

• Preheat oven to 350 degrees F. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Drain cooked bacon on paper towels but leave the fat in the pan. Add chicken to the pan and sauté in bacon fat until cooked through, about 6 to 8 minutes. Remove from skillet. Place flatbread on a large baking sheet. Sprinkle shredded cheese over flatbread, then top with chicken and bacon. Bake until the cheese is melted, about 10 minutes. Meanwhile, mix together ranch and Sriracha in a small bowl. Top freshly baked flatbread with avocado and scallions. Drizzle with spicy ranch and serve.