• Place a baking sheet on top rack (two baking sheets on top and middle racks for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-inch pieces.

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

• Meanwhile, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over. Season with salt and pepper. Carefully place flatbreads on preheated sheet. (For 4 servings, divide flatbreads between two preheated sheets. Toast on top and middle racks, swapping rack positions halfway through toasting.) • Toast on top rack until golden brown and crisp, 3-4 minutes.

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