Begin by preheating your oven to 400°F.

Mince the garlic, dice the bell peppers, chop the onion, and cut the chicken breast into bite-sized pieces. Chop the cooked bacon into small pieces and set everything aside.

Line a baking sheet with parchment paper for easy cleanup.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chicken pieces and season them with salt, pepper, and Italian seasoning.

Cook for about 4 to 5 minutes, stirring occasionally.

Add the minced garlic, peppers, and onions to the skillet. Continue cooking for another 5 to 7 minutes until the chicken is fully cooked and the vegetables are tender.

The chicken should reach an internal temperature of 165°F and should no longer be pink in the center.

Remove the skillet from the heat.

Place the flatbreads on the prepared baking sheet.

Brush or drizzle the remaining tablespoon of olive oil evenly over the flatbreads. This helps create a crispy, golden crust during baking.

Sprinkle about half of the Italian cheese blend evenly across both flatbreads.

Adding a layer of cheese directly onto the crust creates a protective barrier that helps prevent sogginess from the toppings.

Evenly distribute the cooked chicken mixture over both flatbreads.

Sprinkle the chopped bacon over the chicken.

Add the fresh spinach leaves.

Finish by topping everything with the remaining cheese.

The layers should look colorful and generously covered without overloading the flatbread.

Place the baking sheet in the preheated oven.

Bake for 10 to 15 minutes, or until the cheese is completely melted and bubbly.

The edges of the flatbread should become lightly golden and crisp.

Remove the flatbread pizzas from the oven.

Allow them to cool for 2 to 3 minutes before slicing.

Drizzle ranch dressing over the top just before serving.

Slice into portions and enjoy while hot.