Thursday, November 12, 2015

california flatbread with chipotle ranch sauce... 30 minutes

the goods:

1 large flatbread
2 tablespoons olive oil, plus more for chicken
1/2 cup shredded mozzarella cheese
1 boneless skinless chicken breast, pounded to an even thickness
3 slices cooked bacon, chopped
1/2 avocado, diced
1/2 red bell pepper, diced
1 tablespoon packed cilantro leaves, roughly chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup ranch dressing (I used homemade)
1 teaspoon chopped chipotles in adobo (my supermarket sells a handy squeeze bottle of it) 

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Saute in a pan lightly coated with olive oil over medium-high heat for 3-4 minutes on each side or until cooked through. Let chicken rest for ten minutes before dicing.
Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased, foil-lined baking sheet. Bake for 10-15 minutes until cheese is completely melted.
While flatbread is baking, whisk together ranch dressing and chipotles. When flatbread is finished baking, remove from oven and top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

No comments: