• Place a lightly oiled baking sheet on top rack and preheat oven 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 top and middle racks.

• Pat chicken dry with paper towels. • Heat a large drizzle of oil in a large pan over mediumhigh 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, carefully place flatbreads on preheated sheet. Drizzle both sides of each flatbread with olive oil and season with salt and pepper. • Toast on top rack until golden brown and crisp, 5-7 minutes. Remove from oven. • 4 SERVINGS: Divide flatbreads between 2 preheated sheets. Bake on top and middle racks.

• Evenly top flatbreads with BBQ chicken, mozzarella, and cheddar. • Bake on top rack until cheese has melted, 2-3 minutes. Transfer to a cutting board and slice into quarters. • Divide flatbreads between plates. Drizzle with ranch dressing and serve. • 4 SERVINGS: Bake flatbreads on top and middle racks.