Bacon Ranch Flatbread Pizza

Ingredients

Pizza

• 1 piece whole wheat lavash
• ¼ cup plus 2 Tbsp Renovated Ranch (see below), divided
• 1 medium tomato (about 4 ounces), sliced as thinly as possible
• ½ tsp fresh garlic, minced
• 2 slices center cut bacon (preferably nitrate free), cut in half
• 6 oz grilled chicken breast, cut into 1/2-inch cubes
• 1½ Tbsp fresh chives, finely sliced

Renovated Ranch

• ¼ cup light mayonnaise
• ¼ cup plain fat free Greek yogurt
• ½ cup low fat buttermilk
• 1 Tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp dried dill
• 1 tsp dried minced onion
• ½ tsp dried garlic flakes, chopped or dried minced garlic
• ½ tsp dry mustard
• ¼ tsp freshly ground black pepper
• ⅛ tsp reduced sodium salt substitute

Preparation

For the Pizza

1. Preheat the oven to 400°F. Line a baking sheet (large enough to fit the flatbread so that it lays flat) with nonstick foil.
2. Place the flatbread on the prepared baking sheet. Crisp it in the oven, watching it carefully after a few minutes, until it is completely crisp (it should be cracker consistency throughout without being burnt), about 2–3 minutes per side. Note: It can go from crisp to burnt pretty quickly so be sure to watch closely.
3. Spread ¼ cup of the ranch evenly over the lavash, leaving about a ½ inch outer perimeter of the lavash bare, as if you’re spreading sauce over a pizza. Add the tomato slices side by side over the ranch. Then sprinkle the garlic evenly over them.
4. Bake the pizza until the ranch is hot and the tomatoes are cooked, about 5–8 minutes, making sure that the outer edges aren’t burning (you can wrap foil around them if they are).
5. Meanwhile, place the bacon strips in a small nonstick frying pan. Cook them until the strips are crispy, but not burnt. Transfer them to a paper towel lined plate to remove excess grease. Cut them into tiny slivers.
6. Remove the pizza from the oven. Top it evenly with the grilled chicken, chives, then bacon. Drizzle the remaining 2 tablespoons of the ranch over top. Cut the pizza into 12 equal pieces. Enjoy immediately.

For the Renovated Ranch

1. In a small mixing bowl, using a small whisk, mix the mayonnaise, yogurt, buttermilk, parsley, dill, onion, garlic, dry mustard, pepper, and salt substitute. Transfer the mixture to an airtight container and refrigerate it for at least 1 hour, or up to 2 days.

Kitchen Counter

250 cal, 7g fat, 27g protein, 19g carbs, 4g sugar, 2g fiber, 60 chol, 400mg sodium