Ingredients

• 4 of your favorite Flat Bread (I use Stonefire Naan Bread)
• ½ to 1 cup of your favorite sweet and savory BBQ sauce (I use Cookies BBQ Sauce, made in IOWA)
• 2 cups of shredded mozzarella cheese
• ½ cup of shredded sharp cheddar cheese
• 8 ounces of cooked chicken breast, cut up into small pieces or shredded
• ½ cup diced red onion
• ½ cup of sliced pepperoncini (optional, I use medium heat sliced thin from Mezzetta)
• ½ cup cilantro (I use the leaf portions and not the stems)
• 1 cup of arugula lettuce
• ¼ cup of your favorite ranch dressing (I use Primal Kitchen Ranch with Avocado Oil)

Directions

1. Heat the grill to medium heat or your oven to 400 degrees
2. Place Flat Bread on cookie sheet or large tray
3. Spread about 3 tablespoons of BBQ sauce on each flatbread all the way to the edge (use more or less depending on personal preference)
4. Add ¼ cup of chicken (try to sprinkle chicken all around the top of the flatbread)
5. Sprinkle the desired amount of diced Red Onion on top of chicken
6. Add desired amount of pepperoncini slices (again optional if you like spicy)
7. Next, add about ¼ cup Mozzarella cheese and sprinkle a bit of the shredded cheddar on top
8. Cook in the oven for about 10 to 15 minutes until the cheese is melted through or place directly on top of the grill and cook for 7 to 12 minutes until crust is golden brown, crisp, and the cheese is melted.
9. Sprinkle the desired amount of cilantro on top and then some Arugula lettuce too
10. Gently drizzle the top of the lettuce with ranch dressing
11. Can be sprinkled with red pepper flakes for added spice
12. Pour a glass of Frichette 2020 Punctual, or your favorite red, and enjoy!