Step 1: Cook the Bacon to Crispy Perfection
In a large skillet over medium heat, cook the chopped bacon. Stir occasionally until it is uniformly crispy and the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of the rendered bacon fat in the skillet—this is liquid gold for cooking the chicken. Discard the rest or save for another use.

Step 2: Cook the Ranch-Seasoned Chicken
Pat the chicken cubes dry and toss them in a bowl with 1½ teaspoons of the ranch seasoning mix. Heat the reserved bacon fat (plus an extra drizzle of olive oil if needed) in the same skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes to get a good sear. Add the minced garlic, then flip and stir the chicken, cooking for another 4-5 minutes until cooked through and golden on all sides. Remove from the skillet and set aside.

Step 3: Prepare the Flatbread Canvas
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven now to heat. Place the flatbreads on a large baking sheet (or directly on the pizza stone later). Lightly brush the edges of each flatbread with olive oil. This will promote a beautiful, golden, crisp crust. In a small bowl, mix the melted butter with the dried parsley or Italian seasoning; set aside for finishing.

Step 4: Assemble the Pizzas
Spread a generous layer of ranch dressing (about 3-4 tablespoons per flatbread) over each flatbread, leaving a ½-inch border for the crust. Evenly sprinkle the shredded mozzarella and Italian blend cheese over the ranch. Now, distribute the cooked chicken, crispy bacon, red onion, and diced tomatoes (if using) evenly over the cheese. Finally, sprinkle the grated Parmesan over the top.

Step 5: Bake to Bubbly, Golden Glory
Place the baking sheet (or slide the assembled flatbreads onto the preheated pizza stone) into the hot oven. Bake for 10-12 minutes, or until the cheese is completely melted, bubbling, and the edges of the flatbread are a deep golden brown. For an extra professional finish, switch the oven to broil for the final 1-2 minutes, watching CLOSELY to get the cheese perfectly spotted and browned.

Step 6: The Finishing Touches
Remove the flatbread pizzas from the oven. Immediately brush the hot, crispy crust edges with the reserved parsley butter for added flavor and shine. Let them cool for just 2-3 minutes to set before slicing.

Step 7: Garnish and Serve
Drizzle the pizzas with additional ranch dressing in a zig-zag pattern. Sprinkle with fresh chopped parsley or chives, and any other optional garnishes like scallions or red pepper flakes. Slice with a pizza cutter or sharp knife and serve immediately while hot and crisp.