Finding a dinner that everyone in the family will actually eat can feel like an impossible task some nights. Between picky eaters, busy schedules, and the desire to avoid another boring meal, getting food on the table often becomes more stressful than it needs to be.
That’s why this chicken bacon ranch flatbread pizza has become such a lifesaver in our house – it combines familiar flavors kids love with enough grown-up appeal to satisfy parents, comes together in under 30 minutes, and puts a fresh spin on regular pizza night without being too adventurous.
Why You’ll Love This Chicken Bacon Ranch Pizza
- Quick weeknight dinner – Ready in just 25 minutes or less, this pizza is perfect for those busy evenings when you need something fast but still want a homemade meal.
- No pizza dough making – Using naan flatbreads as the base means you can skip the hassle of making or rolling out pizza dough – it’s already perfectly portioned and ready to go.
- Kid-friendly meal – The combination of ranch, chicken, and bacon is always a crowd-pleaser, making this pizza a hit with both kids and adults alike.
- Easy customization – You can easily adjust the toppings to your liking, add more cheese, switch up the proteins, or throw on some extra veggies.
What Kind of Naan Should I Use?
Regular plain naan from your grocery store’s bakery section or bread aisle works perfectly as a pizza base. Most stores carry both plain and garlic naan – either option tastes great in this recipe, though garlic naan adds an extra layer of flavor that complements the ranch and chicken. The naan should be about 1/4 inch thick and roughly 8-9 inches in diameter to ensure it crisps up nicely in the oven. If your store’s naan seems too thick, you can gently press it with your hands to flatten it slightly before adding toppings. Just make sure to avoid whole wheat naan for this recipe, as it can become too dense when baked as a pizza base.
Options for Substitutions
This easy flatbread pizza is super adaptable and you’ve got several options for swaps:
- Naan flatbreads: If you can’t find naan, you can use pita bread, store-bought pizza crust, or even tortillas (though they’ll be crispier). Greek-style flatbreads or lavash work great too.
- Ranch dressing: Regular ranch works best here, but you could try creamy garlic dressing or even a mix of mayo and ranch seasoning powder. For a lighter option, try Greek yogurt mixed with ranch seasoning.
- Mozzarella cheese: Feel free to swap in other melty cheeses like Monterey Jack, provolone, or a pizza cheese blend. You could even try cheddar for a different flavor.
- Chicken: Any cooked chicken works here – rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. Turkey would also work well as a substitute.
- Bacon: Turkey bacon works great as a lighter option. You could also use bacon bits in a rush, or leave it out if you prefer a meatless version.
- Green onions: These add a nice fresh kick, but you could use chives, red onions, or even a sprinkle of dried onion flakes instead.
Watch Out for These Mistakes While Baking
The biggest challenge when making flatbread pizza is ending up with a soggy crust – to prevent this, pre-bake your naan for 2-3 minutes before adding toppings, which creates a crispy base that won’t get weighed down. Another common mistake is overloading your flatbread with too much ranch dressing, which can make the whole thing wet and floppy – instead, spread a thin layer and save some extra dressing for drizzling after baking. To get that perfect melty cheese and crispy bacon combo, make sure your chicken and bacon are completely cooled before adding them to the pizza, as warm toppings can create unwanted moisture and prevent the cheese from melting evenly. For the best texture, bake your flatbread pizza on the middle rack at 400°F and keep a close eye on it during the last few minutes – you want the edges golden brown and the cheese bubbly but not burned.
What to Serve With Chicken Bacon Ranch Flatbread?
Since this flatbread is pretty rich with all that cheese, bacon, and ranch dressing, I like to balance it out with some fresh sides. A simple mixed green salad with light vinaigrette helps cut through the richness and adds a nice crunch to your meal. If you’re feeding a crowd, try putting together a veggie platter with cucumber, carrots, and bell peppers – the ranch dressing from the recipe can double as your dip! For busy weeknights, I often just toss together some roasted broccoli or green beans, which take about the same time to cook as the flatbread and make the meal feel more complete.
Storage Instructions
Keep Fresh: If you have any leftover chicken bacon ranch flatbread pizza (which rarely happens at my house!), wrap it in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days, though the crust might soften a bit over time.
Make Ahead: Want to prep ahead? Cook your chicken and bacon in advance and store them separately in the fridge for up to 2 days. When you’re ready to make the pizza, just assemble and bake! This makes weeknight dinner prep super quick and easy.
Warm Up: To get your leftover pizza tasting fresh again, pop it in a 350°F oven for about 5-7 minutes, or until the cheese is melty. I don’t recommend microwaving as it can make the flatbread tough – but if you’re in a hurry, 30 seconds will do the trick.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 70-80 g
- Fat: 100-110 g
- Carbohydrates: 70-80 g
Ingredients
- 3/4 cup cooked chicken, shredded
- 3 tbsp chopped green onion
- 6 strips cooked bacon, crumbled (crisp bacon adds great texture)
- 2/3 cup ranch dressing
- 2 naan flatbreads (I prefer Stonefire Naan for this recipe)
- 1 cup shredded mozzarella cheese (whole milk mozzarella melts best)
Step 1: Prepare the Naan Flatbreads
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spread 2/3 cup of ranch dressing evenly among two naan flatbreads, ensuring the entire surface of each naan is covered with the dressing.
Step 2: Layer the Toppings
Divide and sprinkle 1 cup of shredded mozzarella cheese over the ranch-dressed naan flatbreads.
Top the cheese with 3/4 cup of cooked shredded chicken.
Next, add 6 strips of cooked crumbled bacon, distributing it evenly over both naan pizzas.
Finish by scattering approximately 3 tablespoons of chopped green onion on top of each naan for added flavor and color.
Step 3: Bake the Naan Pizzas
Place the prepared naan pizzas in the preheated oven and bake for about 8-10 minutes, or until the cheese is fully melted and bubbling.
Keep an eye on the naan to prevent over-browning.
Step 4: Serve and Enjoy
Once the cheese is melted and the toppings are heated through, remove the naan pizzas from the oven.
Allow them to cool for a minute before slicing.
Serve warm and enjoy your flavorful and easy-to-make naan pizzas!
