California Club Flatbread Recipes

CALIFORNIA CHICKEN FLATBREAD WITH CHIPOTLE RANCH SAUCE

California Chicken Flatbread with Chipotle Ranch Sauce image

California chicken flatbread with juicy chicken, bacon, avocado, red peppers, cilantro, and creamy chipotle ranch sauce!

Provided by Tiffany

Time 30m

Number Of Ingredients 12

Ingredients

1 large flatbread or naan (or 2 small, (I used Stonefire brand- my favorite!))
2 tablespoons olive oil
½ cup shredded mozzarella cheese ((or any other favorite cheese such as monterey jack or pepperjack for a spicier version))
1 boneless skinless chicken breast (pounded to ½ inch thickness )
salt and pepper (to taste)
2-3 slices cooked bacon (chopped)
½ avocado (sliced or diced )
½ red pepper (diced )
1 tablespoon packed cilantro leaves (roughly chopped)
½ teaspoon crushed red pepper flakes ((optional))
¼ cup ranch dressing
1 teaspoon chipotle seasoning ((see note))

Steps:

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.
While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Nutrition Facts : Calories 333 kcal, Carbohydrate 10 g, Protein 18 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 446 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CALIFORNIA CLUB PIZZA

California Club Pizza image

You can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon cornmeal
1 portion (1 lb.) Whole Wheat Pizza Dough
1/2 cup shredded reduced-fat Mexican cheese blend
3 bacon strips, cooked and crumbled
3 cups shredded romaine
1/4 cup fat-free mayonnaise
1 tablespoon lime juice
3 teaspoons minced fresh cilantro, divided
1 cup alfalfa sprouts
1 medium tomato, thinly sliced
1/2 medium ripe avocado, peeled and cut into 8 slices

Steps:

Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese and bacon. Bake at 450° for 10-12 minutes or until crust is lightly browned., Meanwhile, place romaine in a large bowl. In a small bowl, combine the mayonnaise, lime juice and 2 teaspoons cilantro. Pour over romaine; toss to coat. Arrange over warm pizza. Top with sprouts, tomato, avocado and remaining cilantro. Serve immediately.

Nutrition Facts : Calories 372 calories, Fat 14g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 634mg sodium, Carbohydrate 53g carbohydrate (5g sugars, Fiber 11g fiber), Protein 16g protein.