Step 1

• Place a lightly oiled baking sheet on top rack and preheatoven to 450 degrees. Wash and dry all produce.• Core, deseed, and dice green pepper into ½-inch pieces.• 4 SERVINGS: Place 2 lightly oiled baking sheets on topand middle racks.

Step 2

• Pat chicken* dry with paper towels.• Heat a large drizzle of oil in a large pan over mediumhighheat. Add chicken and green pepper; season withsalt and pepper. Cook, stirring, until chicken is brownedand cooked through, 4-6 minutes.• Stir in BBQ sauce, then remove pan from heat.

Step 3

• Meanwhile, carefully place flatbreads on preheatedsheet. Drizzle both sides of each flatbread with olive oiland season with salt and pepper.• Toast on top rack until golden brown and crisp, 5-7minutes. Remove from oven.• 4 SERVINGS: Divide flatbreads between 2 preheatedsheets. Toast on top and middle racks; swap rackpositions halfway through baking.

Step 4

• Evenly top flatbreads with BBQ chicken mixture,mozzarella, and cheddar.• Return to oven until cheese melts, 2-3 minutes. Transfer toa cutting board and slice each flatbread into quarters.• Divide flatbreads between plates. Drizzle with ranchdressing and serve.