Chicken bacon ranch is a combination invented to be easy to like, which is not a criticism. The problem is that everything on it is soft and creamy and the same colour. Heat and crunch fix that in one move.
Ranch goes on after the oven. Bake it and it splits.
25 mins. Serves 4 as a snack.
Ingredients
- 2 large Flatbreads or naan
- 400g Chicken thigh, cooked and shredded
- 150g Streaky bacon, chopped
- 150g Mozzarella, grated
- 60g Cheddar, grated
- 4 tbsp Ranch dressing
- 2 dessertspoons Plateit Extra Hot Chilli Crunch
- 2 Spring onions, sliced
- Olive oil
Method
- Oven to 230C with a tray in it. A cold tray gives you a soft base.
- Bacon in a dry pan until crisp. Keep the fat.
- Flatbreads brushed with a little bacon fat, both sides.
- Cheeses over, then chicken and bacon. Do not overload it or the middle will steam.
- Onto the hot tray, 8 to 10 mins, until the base is blistered and the cheese has browned in patches.
- Ranch drizzled over in lines, not spread.
- Plateit Extra Hot Chilli Crunch spooned over the white ranch so you can see it. Spring onion. Tear it up.
Do this: Cook the base on a preheated tray. Everything else about this is forgiving. That part is not.
