What do we all love? Pizza. How quickly do we want to make it, quick enough!
Chicken Avocado and Ranch Flatbread
So with flatbreads, the one thing I realized is how organic it comes out looking when you make your own. I have a piece of Florida in mine and its kind of heartwarming – although protip, use a circular pan if you don’t want it to come out abnormally-shaped – but I think it’s kind of cute. It kind of reminds me that not everything you make at home will be perfectly shaped, despite it being perfectly delicious.
I did also make a triple cheese pesto flatbread so if you’re in a homebody mood and you want to feed your soul with artisanal pizza – check it out here!
This recipe is truly so refreshing and filling. The ranch adds a coolness to the hot fresh out of the oven chicken, and the avocado balances out the textures and kicks of all the ingredients in this dish. Truthfully I’m just a homebody and I’m so happy to not have to even think about ordering and waiting for a pizza ever again.
Another thing I like about this avocado chicken flatbread is how customizable it can be! You’re just adding toppings essentially so if you’re not a tomato fan? Out with it! Want loaded chicken? Pile it on.
Whatever you want, this is your pizza. We’re just living in it.
Avocado Chicken and Ranch Flatbread Pizza Recipe
Nutrition per portion
Ingredients
- FOR THE FLATBREAD DOUGH:
- 3/4 cup all-purpose flour
- 1/3 cup warm water
- 1 tsp active dry yeast
- ½ tsp granulated sugar
- ½ tsp table salt
- 1/2 tbsp dried parsley
- 1 tsp oil (canola or olive oil)
- FOR THE CHICKEN:
- 1 chicken breast
- ¼ tsp ground paprika
- 1/2 tbsp cumin
- ½ tsp lemon pepper
- ¼ tsp garlic powder
- 1 Tbsp olive oil, sauteing
- FOR TOPPINGS:
- 2 Tbsp unsalted butter
- ¼ tsp garlic powder
- 1/2 cup mozzarella cheese
- 1/2 cup Colby Jack cheese
- 1/2 cup parmesan cheese
- 1/3 cup tomatoes, cubed
- 1/2 avocado, cubed
- Ranch, drizzle to taste
Method
Preparing the Dough
- Combine the warm water, oil, salt, sugar, and yeast in a bowl. Whisk to combine and allow the yeast to activate.
- Add the flour and mix until well incorporated.
- Cover the dough and allow to rise for one hour.
- Prepare a baking pan with parchment paper.
- Roll out the dough to about 8"x12” in size, and if desired, you can roll it out thinner.
- With a fork, poke holes in the dough and bake at 375°F for 12 minutes.
- Melt 2 Tbsp butter and mix with garlic powder and parsley. Brush over flatbread.
Preparing the Pizza
- In a bowl, combine ingredients for the seasoning, and spread through both sides of the chicken.
- Over high heat, heat 1 Tbsp oil in a skillet and sear chicken 2 minutes per side.
- With low heat, cover the skillet with the lid and cook another 5-6 minutes, until chicken is tender and cooked.
- Once cooled, cube chicken breast into small bite-sized pieces.
- In a bowl, combine all of the cheeses. When flatbread is done baking, top flatbread with the cheese mixture.
- Now add the chicken, then tomato.
- Bake an additional 15 minutes in the oven at 350 degrees.
- Add toppings of avocado and cilantro, and lastly, drizzle the top with ranch.
- Enjoy!
Some items I recommend to make this recipe easier:
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