Avocado Chicken Flatbread Pizza
Amazing recipe for avocado chicken flatbread pizza. Homemade flatbread pizza dough topped with cheese, cooked chicken, bacon, tomatoes, avocado and drizzled with Ranch. SO GOOD!
Prep Time 15 minutes
Cook Time 25 minutes
rise time 1 hour
Total Time 40 minutes
Servings 4 servings
flatbread pizza topping:
- 2 Tbsp unsalted butter
- ¼ tsp garlic powder
- 3 Tbsp mozarella cheese
- 3 Tbsp Colby Jack cheese
- 3 Tbsp parmesan cheese
- 3 strips bacon, chopped and cooked
- 1/3 cup tomatoes, cubed
- 1/2 avocado, cubed
- Ranch, drizzle to taste
Place the warm water, oil, salt, sugar and yeast in a bowl. Whisk to combine and allow yeast to activate.
Add the flour and mix until well incorporated.
Cover the dough and allow to rise for one hour.
Roll out the dough to about 8"x13” in size. Place dough in a baking pan on parchment paper. (Roll out dough even thinner, if desired.)
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. Brush over flatbread.
Beat chicken breast until even in thickness. Combine ingredients for the seasoning. Season both sides.
Over high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes per side. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender and cooked.
Once cooled, cube chicken breast into small bite-sized pieces.
Chop and cook bacon.
In a bowl, combine all of the cheeses. When flatbread is cooked, top flatbread with the cheese mixtured.
Add cooked bacon, chicken, and tomatoes.
Bake an additional 15 minutes.
Top with avocado and cilantro. Drizzle with Ranch before serving.
Serving: 4g | Calories: 456kcal | Carbohydrates: 23g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 84mg | Potassium: 461mg | Fiber: 3g | Sugar: 1g | Vitamin A: 608IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 2mg